This plant-based carrot pudding is based on the traditional steamed puddings of early English holiday feasts. You can read more about the history with Veggie School's Steamed Fruit and Nut (Butternut Squash) Steamed Pudding recipe. As to steamed puddings in general, I have read that carrots were an early dessert ingredient choice since they were often a plentiful staple in the garden and they had a sweet flavor in the time before sugar was as accessable to most cooks. The recipe that follows confirms the carrot as a sweet addition to any steamed pudding!
MIX all ingredients together:
*1 C. Brown Sugar
*1 C. Flour
*1 C. Vegan Butter (or Coconut Oil)
*1 tsp. Non-aluminum Baking Powder
*1 C. Raisins
*1 C. Currants
*1 C. shredded raw Potato
*1 C. shredded raw Carrot
*1/2 tsp. Salt
*1 tsp. Cinnamon
*1/4 tsp. Nutmeg
*1/4 tsp. Cloves
*1/4 tsp. Ginger
STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.
SERVE with Lemon Sauce.
LEMON SAUCE:
*1 c. Water
*1/2 C. Sugar
*1 tsp. Lemon zest
*1/4 C. Lemon Juice
*1 T. Cornstarch
Heat to thicken
Enjoy this delicious steamed confection during your holiday meal!
Steamed Pudding image by Linda Taylor, Pixabay.
🥤 Recipe and photos © 2025 Cynthia Zirkwitz | Veggie School
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