Name: Steamed Carrot Pudding Cake
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Ingredients: 2 cups grated carrots (about 4 medium carrots); 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup brown sugar (packed); 2 large eggs; ½ cup milk (or a dairy-free alternative such as almond or oat milk); 1 teaspoon vanilla extract; 1 cup chopped walnuts or raisins (optional); 2 tablespoons maple syrup (optional, for topping); A pinch of ground ginger (optional); Carrots: Freshly grated carrots not only give the pudding cake its name, but they also provide natural sweetness and moisture.; Spices: A mix of cinnamon, nutmeg, and optional ginger infuses the cake with a warm, comforting flavor.; Butter: The unsalted butter adds richness to the pudding cake, contributing to its tender texture.; Brown Sugar: Brown sugar enhances the cake with its deep caramel flavor, complementing the natural sweetness of the carrots.; Eggs: Eggs provide structure to the cake and help bind the ingredients together.; Milk: The milk helps create the right consistency, making the cake soft and moist.; Optional Nuts and Raisins: These optional additions provide texture and a burst of flavor, perfect for those who enjoy a bit of crunch or sweetness in their desserts.

Ingredients

Scale

2 cups grated carrots (about 4 medium carrots)
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup brown sugar (packed)
2 large eggs
½ cup milk (or a dairy-free alternative such as almond or oat milk)
1 teaspoon vanilla extract
1 cup chopped walnuts or raisins (optional)
2 tablespoons maple syrup (optional, for topping)
A pinch of ground ginger (optional)

Ingredient Highlights

Carrots: Freshly grated carrots not only give the pudding cake its name, but they also provide natural sweetness and moisture.
Spices: A mix of cinnamon, nutmeg, and optional ginger infuses the cake with a warm, comforting flavor.
Butter: The unsalted butter adds richness to the pudding cake, contributing to its tender texture.
Brown Sugar: Brown sugar enhances the cake with its deep caramel flavor, complementing the natural sweetness of the carrots.
Eggs: Eggs provide structure to the cake and help bind the ingredients together.
Milk: The milk helps create the right consistency, making the cake soft and moist.
Optional Nuts and Raisins: These optional additions provide texture and a burst of flavor, perfect for those who enjoy a bit of crunch or sweetness in their desserts.

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Instructions

Prepare the Batter for Steamed Carrot Pudding Cake:

Prepare Your Steamer: Before you begin, get your steamer ready. If you don’t have a steamer, you can use a large pot with a lid and place a heatproof dish or a trivet inside to keep the pudding pan off the bottom of the pot. Fill the pot with water to about an inch below the top of the dish, then bring the water to a simmer over medium heat.
Grate the Carrots: Grate your fresh carrots finely and set them aside. You’ll need about 2 cups of grated carrots for this recipe.
Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and optional ground ginger. Set this dry mixture aside.
Cream the Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar together until smooth and fluffy. This should take about 3-4 minutes on medium speed.
Add the Eggs: Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition. Stir in the vanilla extract.
Add the Dry Ingredients: Gradually add the dry ingredients to the wet mixture in small portions, alternating with the milk. Stir until everything is just combined. Be careful not to overmix.
Fold in the Carrots and Optional Add-ins: Gently fold the grated carrots into the batter. If you’re using walnuts or raisins, fold them in as well.

Steam the Carrot Pudding Cake:

Prepare the Steaming Pan: Grease a round or oval heatproof dish (such as a pudding basin or cake tin) that fits comfortably inside your steamer. Pour the prepared batter into the dish and smooth the top with a spatula.
Cover and Steam: Place the dish in the steamer, cover it with a lid, and steam the pudding for about 1 hour and 40 minutes. Make sure to check the water level in the steamer and add more if necessary. Steam until a toothpick inserted into the center of the pudding comes out clean.
Check for Doneness: Once the pudding is cooked, remove it from the steamer and let it cool for a few minutes.

Cut and Serve:

Serve with Maple Syrup: If you like, drizzle some maple syrup over the warm pudding for an extra touch of sweetness. Slice the pudding into wedges and serve warm.

Prep Time: 20minutes
Cook Time: 1hour 40minutes

Nutrition

Serving Size: 12
Calories: 300
Fat: 12g
Carbohydrates: 35g
Protein: 3g