Carrot Pudding Recipe

Name: Carrot Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots, to yield 2 cups mashed; 2 tablespoons butter plus 1/2 cup, melted; grated zest of one medium orange; 1 tablespoon grated fresh ginger; 1 cup sugar; 2 tablespoons all-purpose flour; 3 eggs; 1 teaspoon baking powder; 1 cup milk; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; Pinch salt

Servings: persons

2 pounds carrots, to yield 2 cups mashed
2 tablespoons butter plus 1/2 cup, melted
grated zest of one medium orange
1 tablespoon grated fresh ginger
1 cup sugar
2 tablespoons all-purpose flour
3 eggs
1 teaspoon baking powder
1 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Pinch salt

1
Preheat the oven to 350 degrees. Butter a 2-quart baking dish.
2
Cut the carrot into equally sized chunks, and toss with the 2 Tablespoons melted butter on a large rimmed baking tray. You just want the carrots slightly lubricated, not greasy or swimming in butter. Roast the carrots for 30 - 40 minutes, until they are soft, but do not let them brown.
3
Dump the carrots into the bowl of a food processor and process until you have a rough puree. You may need to start with half the carrots, then add the rest. You want to end up with 2 heaping cups of puree. Leave the puree to cool.
4
Grate the orange zest and ginger into the carrot puree and blend. Add the remaining 1/2 cup melted butter and the rest of the ingredients, and process until smooth and creamy. Scrape the mixture into the prepared baking dish.
5
Bake the carrot pudding until firm in the middle and slightly browned around the edges, about 30 - 40 minutes. Serve immediately.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds carrots, to yield 2 cups mashed, 2 tablespoons butter plus 1/2 cup, melted, grated zest of one medium orange, 1 tablespoon grated fresh ginger, and more.

Yes, Carrot Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions