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Carrot Pudding

This carrot pudding is a wonderful old-fashioned Christmas dessert that resembles plum pudding but is low in fat (unless you include the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!

How to Make It

  1. Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.

  2. Transfer mixture into a mold or 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.

  3. Steam the cake for 2 hours. Serve warm.

  4. To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.


  • 1 cup grated carrots

  • 1 cup peeled and shredded potatoes

  • 1 cup white sugar

  • 1 cup raisins

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cloves

  • ½ cup butter

  • ½ cup heavy whipping cream

  • 1 cup white sugar

  • 1 ½ teaspoons vanilla extract

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