Steamed Carrot Pudding Caramel Sauce

Name: Steamed Carrot Pudding Caramel Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 50 servings
Ingredients: 2 cups butter; 4 cups granulated sugar; 6 cups firmly packed shredded raw carrots; 4 cups firmly packed shredded raw Idaho russet potatoes; 5 cups all purpose flour; 4 teaspoons baking soda; 4 teaspoons kosher salt; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 2 teaspoons cloves; 2 cups raisins; 2 cups chopped nuts of choice; 1 cup heavy whipping cream; 1 cup brown sugar; 1 cup granulated sugar; 1 cup butter; 1 teaspoon pure vanilla extract; Half and half or cream for topping; 6- 1 quart Mason jars for steaming

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
50 servings
Calories
324 kcal
Course
Dessert
Cuisine
British

Steamed Carrot Pudding Caramel Sauce

Kristin Morrison

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Steamed carrot pudding is a moist cake that is studded with raisins and packed with carrots, potatoes, and warm spices. It is then drizzled (or flooded) with caramel sauce and topped with pure half and half. It is a true delight! Make it for Christmas or Easter and enjoy for months after since it freezes beautifully.

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Ingredients

Servings

Carrot Pudding

2 cups butter softened
4 cups granulated sugar
6 cups firmly packed shredded raw carrots excess liquid removed
4 cups firmly packed shredded raw Idaho russet potatoes excess liquid removed
5 cups all purpose flour
4 teaspoons baking soda
4 teaspoons kosher salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons cloves
2 cups raisins
2 cups chopped nuts of choice optional

Caramel Sauce

1 cup heavy whipping cream
1 cup brown sugar
1 cup granulated sugar
1 cup butter
1 teaspoon pure vanilla extract
Half and half or cream for topping
6- 1 quart Mason jars for steaming

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Instructions

For the Carrot Pudding

In a large mixing bowl or stand mixer cream together butter and sugar until creamy. Mix in carrots and potatoes. Stir to combine. In a separate bowl sift the: flour, baking soda, salt, and spices.
Then, slowly add in the dry mixture to the wet a little at a time to ensure even mixing. Continue combining wet and dry ingredients until a uniform batter forms. Stir in raisins and nuts (if desired).
Fill each 1 quart jar (6 total) until half way full with the carrot pudding mixture. Cover with foil and use a rubber band to secure the tops. Place the jars in one or two very large stock pots. Fill each pot with water (without getting the tops of the jars wet) half way to to the top of the jars.
Cover the stock pots with a lid and turn heat on low-medium. Let steam for 2 1/2- 3 hours. Turn off heat and very carefully, with oven mitts, remove the jars from the pots and set on the counter or baking tray to cool about 10 minutes. Carefully take off the tinfoil and seal with the jar container lids.
Make sure you hear a 'pop' to know the containers are sealed. If you are eating them right away you do not need to seal them. Sealed jars of carrot pudding will keep in the freezer for several months. Thaw in fridge before reheating.
Serve a few heaping spoonfuls of carrot pudding in a bowl warm with a tablespoon of caramel sauce and a drizzle of half and half or heavy cream over the top. Enjoy!

For the Caramel Sauce:

Place all caramel sauce ingredients (except vanilla extract) in a medium sauce pan. Heat pan to medium heat and stir for about 8-10 minutes until a thick caramel sauce starts to form.
Keep stirring the entire time. You will know when the sauce is done if it sticks to the back of a spoon and doesn't run off the edges.

Notes

Since carrot pudding is steamed you actually make it on the stove top in jars that are then sealed. This will keep maximum freshness and provide a super soft and moist pudding.

Nutrition Information

Show Details

Calories 324kcal (16%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 35mg (12%) Sodium 378mg (16%) Potassium 231mg (7%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 2978IU (60%) Vitamin C 5mg (6%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 50servings

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories	324kcal	16%
Carbohydrates	44g	15%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.4g	20%
Cholesterol	35mg	12%
Sodium	378mg	16%
Potassium	231mg	5%
Fiber	2g	8%
Sugar	25g	50%
Vitamin A	2978IU	60%
Vitamin C	5mg	6%
Calcium	26mg	3%
Iron	1mg	6%