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Old-Fashioned Carrot Pudding

This carrot pudding recipe makes a wonderfully moist and flavorful Christmas dessert. I have given it as gifts many times and it's always very well received. I received this recipe about 40 years ago from a friend who said it had been in her family for generations.

How to Make It

  1. Generously grease a pudding mold or coffee can.

  2. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into butter mixture until well blended. The mixture will be dry. Stir in carrots, raisins, and chopped walnuts. Pour into prepared pudding mold or coffee can. Cover the top with aluminum foil.

  3. Place pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.

  4. To make the lemon sauce: Mix 3/4 cup of sugar, cornstarch, and salt in a saucepan. Stir in hot water, butter, lemon juice, and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.


  • 1 cup white sugar

  • ½ cup butter

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • ¾ teaspoon salt

  • ½ teaspoon ground cloves

  • 1 cup grated carrots

  • 1 cup raisins

  • 1 cup chopped walnuts

  • ¾ cup white sugar

  • 1 ½ teaspoons cornstarch

  • 1 pinch salt

  • 1 ¼ cups hot water

  • 3 ½ teaspoons butter

  • 3 ½ teaspoons lemon juice

  • 1 ½ teaspoons vanilla extract

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