Carrot Pudding

Carrot Pudding

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Julie Paasch


I made this with my mom every year at Christmas. I have updated the process and substituted shortening for suet. We served it with vanilla sauce.


★★★★★ 1 vote

45 Min
2 Hr


  • 1 c
    carrots, peeled and ground
  • 1 c
    potatoes, peeled and ground
  • 1 c
  • 1 c
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
    baking soda, disolved in a little warm water
  • 1 c

How to Make Carrot Pudding


  1. Mix all ingredients thoroughly.
  2. We always made 6 batches at a time, figuring 1 batch per coffee can.
    To cook the pudding my mom filled greased small coffee cans about 2/3 full, covered with wax paper tied securely around the top of the can. Then she would place the cans in a canner with water in the bottom and cover with the lid. She would cook (steam) these for about 3 hours.
  3. I didn't have any coffee cans, because we don't buy our coffee that way. I decided it would work by steaming it in the oven. I have seen recipes where food is put in a waterbath in the oven. So why not my Christmas Pudding?

    I found a "muffin pan" for making really tall muffins. At least that is what it looked like it was for. So I filled them 2/3 full and put waxed paper over the top of the whole muffin pan. Now, how to secure the wax paper? Brilliant idea, if I do say so myself, clothes pins. Worked great, putting the clothes pins around the edge holding the wax paper intact. Now, put the muffin pan in a deep roasting pan and put in a couple of inches of water. Aluminum foil to cover the whole pan and cook (steam) in oven for 2 hours.
    Worked great.

Printable Recipe Card

About Carrot Pudding

Course/Dish: Puddings
Hashtags: #english #steamed

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