Description
This comforting Carrot Pudding is a warm, spiced baked dessert blending grated carrot, potato, apple, and raisins with fragrant cinnamon, nutmeg, and allspice. Baked to tender perfection and served with a rich homemade vanilla sauce, it offers a delightful combination of sweet and earthy flavors perfect for cozy gatherings or holiday meals.
Ingredients
Dry Ingredients
- 1 cup coarse dry bread crumbs
- 1 cup brown sugar (packed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
Produce
- 1 cup peeled and grated raw potato
- 1 cup peeled and grated carrot
- 1 cup peeled diced apple
- 1 cup raisins
Other Ingredients
- 1 large egg
- ¼ cup butter (melted)
- ½ cup granulated sugar (for sauce)
- 2 tablespoons cornstarch
- 1 cup water
- pinch salt (for sauce)
- 2 tablespoons butter (for sauce)
- 1-2 tablespoons vanilla extract
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a covered baking dish, preferably 2 to 2.25 quarts in size, to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a large bowl, combine the coarse bread crumbs, brown sugar, baking powder, baking soda, salt, ground cinnamon, allspice, and ground nutmeg. Stir these together well to evenly distribute the spices and leavening agents.
- Add Egg: Stir in the large egg thoroughly; this will help bind the pudding ingredients.
- Add Fruits and Vegetables: Add the raisins, grated raw potato, grated carrot, and diced apple to the mixture. Stir carefully to combine all components evenly.
- Add Melted Butter: Pour in the melted butter and stir the mixture to incorporate it, adding moisture and richness.
- Transfer to Baking Dish: Pour the combined carrot pudding mixture into the prepared baking dish, spreading it out evenly.
- Bake Covered: Cover the dish with a lid or foil and bake for 40 to 50 minutes until the pudding is set and the top is lightly firm.
- Prepare Vanilla Sauce: While the pudding bakes, whisk together granulated sugar, cornstarch, water, and a pinch of salt in a saucepan until smooth.
- Cook Sauce: Heat the saucepan over medium, stirring frequently to prevent lumps, until the mixture thickens into a smooth sauce.
- Finish Sauce: Remove the sauce from heat and stir in the butter and vanilla extract, blending them until fully incorporated and creamy.
- Serve: Serve the carrot pudding warm, generously topped with the homemade vanilla sauce for a luscious finishing touch.
Notes
- Use peeled and grated raw potatoes to maintain the pudding’s moisture and texture without overpowering the carrot flavor.
- The covered baking dish helps retain moisture during baking, ensuring the pudding stays soft.
- Adjust vanilla extract in the sauce according to your taste preference, up to 2 tablespoons for a richer flavor.
- The pudding can be served warm as is or with a dollop of whipped cream for added indulgence.
- Leftovers can be refrigerated and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
