Old Fashioned Carrot Pudding Recipe

Grandma's old fashioned carrot pudding recipes are wholesome and very easy to make. The steaming does take a while, but once you taste this comfort food you'll agree it's worth the time. These homemade puddings are delicious to eat anytime.

Old Fashioned Carrot Pudding Recipes

Mom's Recipe Scrapbooks (circa 1920s)

Homemade Carrot Pudding with Custard SauceEnjoy Steamed Carrot Pudding with Custard Sauce
(Source: ©Paul_Cowan/Depositphotos.com)

Delicious Carrot Pudding

1 cup of grated carrots, 1 cup of suet, 1 cup of potatoes, 1-1/2 cups of flour, 1 cup of sugar, 1 teaspoon of salt, 2 cups of raisins, 1 teaspoon of baking soda; Combine and steam 4 hours. —Mrs. John Henry

Rosalie Carrot Pudding

Rosalie Carrot PuddingCarrot Pudding

Two large, raw, grated carrots, three cupfuls of bread crumbs, six tablespoonfuls of flour, six heaping tablespoonfuls of finely chopped suet, half a cupful of Sultan raisins, one cupful of stoned-and-halved dates, a quarter of a cupful of chopped citron peel, two tablespoonfuls of blanched-and-chopped almonds, one teaspoonful of powdered ginger, three well-beaten eggs, half a teaspoonful of salt, half a cupful of molasses, and one cupful of milk.

Mix all these ingredients together, pour into a buttered mold and cover with a buttered paper, and steam for three hours. Serve with hot milk, rich cream, a sweet dessert sauce, or a homemade custard sauce.

One Egg Carrot Pudding

1 cup sugar
1/2 cup butter
1 cup grated carrots (raw)
1 cup grated potatoes (raw)
1 cup currants
1 cup raisins
1 egg
Pinch of salt
1 teaspoon baking soda
2 cups flour

Steam 3 hours. One cup molasses may be added to above, if preferred for sweetness and flavor.

Old Time Carrot Pudding

Individual Carrot PuddingsIndividual Carrot Puddings Served with Hard Sauce
(Source: Unknown Newspaper Clipping, c. 1920s)

Suet Substitute

Freeze an equal amount of shortening until firm, then pulse it in a food processor to create nugget-sized pieces. Butter can NOT be used.

1 cup grated carrot
1 cup grated potato
1 cup bread crumbs
1 cup raisins
1 cup currants
1 cup brown sugar
3/4 cup chopped suet
2 tablespoons sour milk
1/2 teaspoon baking soda
1/2 cup flour
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice

Mix ingredients in the order given, turn into a greased mold; cover and steam 3 hours. Or put in individual molds and steam 1-1/4 hours. Serve with hard or liquid pudding sauce.

Carrot Pudding for Christmas

1 cup flour
1 cup raisins, chopped
1 cup brown sugar
1 cup suet
1 lemon, juice and rind
4 ounces citron
3/4 tablespoon salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 cup grated carrot
1 cup grated potato
1 teaspoon baking soda

Mix all together, combining soda with potato before adding. Spoon into greased 1-quart mold. Steam for 3 hours. Serve with sauce.

How to Steam a Carrot Pudding

Watch the brief YouTube video below for full instructions on how to make an old time steamed carrot pudding from scratch.

Here's the full list of ingredients called for in the old fashioned carrot pudding recipe, just in case you couldn't copy it down fast enough from the video:

1/2 cup shredded apple
1 cup of shredded potato
1 cup of shredded carrot
1/2 to 1 cup brown sugar
3/4 cup chopped suet
1 cup bread crumbs
1 cup of raisins
1 cup of currents
1/8 teaspoon of nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
1/8 teaspoon cloves (optional)
1/2 cup sifted all-purpose flour
1 teaspoon of baking soda
1 teaspoon salt

Our thanks to the Tomorrowaday Farms YouTube Channel.

Grandma's Carrot Pudding Sauces

These pudding sauces are delicious with any of the old fashioned carrot pudding recipes. Additional dessert sauces are also available on this page.

Hard Sauce for Puddings

1/3 cup butter
1 cup icing sugar
3/4 teaspoon vanilla extract
1 tablespoon cream

Cream ingredients together. Chill and serve cold with pudding.

Butterscotch Sauce for Puddings

3/4 cup brown sugar
2 tablespoons butter
1/2 cup corn syrup
1/3 cup light cream or evaporated milk
Pinch of salt

Cook until mixture forms a soft ball candy stage then allow to cool. Serve while warm. Stir in cream if too thick for pouring.

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