Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (220 g) finely grated carrots
- 3/4 cup (110 g) raisins
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (150 g) packed brown sugar
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch clove
- 6 tbsp (85 g) unsalted butter, melted; 2 large eggs
- 1/2 cup (120 ml) whole milk; 1 tsp vanilla; 1 tsp lemon zest
- Option 1 (Lemon Glaze): 1 cup (120 g) powdered sugar, 2–3 tbsp lemon juice, 1 tbsp melted butter
- Option 2 (Cream Cheese Sauce): 4 oz (113 g) cream cheese, 2 tbsp (28 g) butter, 1/2 cup (60 g) powdered sugar, 4–6 tbsp milk, 1/2 tsp vanilla, 1 tsp lemon juice
Do This
- 1. Grease a 1.5-qt (6–7 cup) pudding basin or heatproof bowl and line the base with parchment. Set a trivet in a large pot, add 1.5 inches water, and bring to a gentle simmer (185–195°F / 85–90°C).
- 2. Soak raisins in hot water 5 minutes; drain and pat dry. Finely grate carrots (2 cups/220 g).
- 3. Whisk flour, baking powder, baking soda, salt, and spices.
- 4. Whisk eggs, brown sugar, melted butter, milk, vanilla, and lemon zest. Stir in carrots and raisins.
- 5. Fold dry into wet just until combined. Scrape into basin. Cover with pleated parchment and foil; tie tightly.
- 6. Steam, covered, for 2 hours, keeping a gentle simmer and topping up water as needed. Done when a skewer is clean and center is ~200°F (93°C). Rest 10 minutes.
- 7. Unmold. Whisk lemon glaze or cream cheese sauce and drizzle over warm slices.
Why You’ll Love This Recipe
- Moist, plush crumb from gentle steaming—never dry or crumbly.
- Cozy spices and sweet raisins balance bright lemony notes.
- Choose your finish: zippy lemon glaze or velvety cream cheese sauce.
- Simple pantry ingredients, yet special enough for holidays or Sunday dinner.
Grocery List
- Produce: Carrots, 1 lemon (zest and juice)
- Dairy: Unsalted butter, whole milk, cream cheese (if making sauce)
- Pantry: All-purpose flour, brown sugar, powdered sugar, raisins, vanilla extract, baking powder, baking soda, fine salt, cinnamon, ground ginger, nutmeg, ground cloves
Full Ingredients
For the Spiced Carrot Pudding
- Unsalted butter, for greasing the basin
- 2 cups (220 g) finely grated carrots, packed
- 3/4 cup (110 g) raisins (dark or golden)
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch ground cloves (about 1/8 tsp)
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs, room temperature
- 6 tbsp (85 g) unsalted butter, melted and cooled slightly
- 1/2 cup (120 ml) whole milk, room temperature
- 1 tsp pure vanilla extract
- 1 tsp finely grated lemon zest
- Optional: 1/2 cup (60 g) toasted chopped walnuts or pecans
Option 1: Lemon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice (to desired consistency)
- 1 tbsp (14 g) unsalted butter, melted
- Pinch fine salt
Option 2: Cream Cheese Sauce
- 4 oz (113 g) cream cheese, softened
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, sifted
- 4–6 tbsp (60–90 ml) whole milk, as needed for pourable consistency
- 1/2 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- Pinch fine salt
Optional Garnishes
- Extra lemon zest curls
- Toasted chopped nuts
- A few extra raisins
Step-by-Step Instructions
Step 1: Prepare the steamer and basin
Butter a 1.5-quart (6–7 cup) pudding basin or heatproof bowl and line the base with a parchment circle. Set a trivet or inverted ramekin in a large Dutch oven or deep stockpot. Add about 1.5 inches (4 cm) of hot water; when the basin sits on the trivet, the water should come roughly halfway up its sides. Bring the water to a gentle simmer—aim for 185–195°F (85–90°C), not a rolling boil. Keep a kettle of hot water handy for topping up.
Step 2: Soak raisins and grate carrots
Cover the raisins with hot water (or hot orange juice for extra flavor) and soak for 5–10 minutes. Drain well and pat dry so they do not sink. Finely grate the carrots on the small holes of a box grater (you want a fine shred for a tender crumb). Measure 2 packed cups (220 g). If carrots seem very wet, blot lightly with a paper towel.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This evenly disperses leavening and spices so the batter mixes quickly later.
Step 4: Whisk the wet ingredients
In a large bowl, whisk the eggs and brown sugar until slightly thick and lighter in color, about 30 seconds. Slowly stream in the melted butter while whisking. Whisk in the milk, vanilla, and lemon zest. Stir in the grated carrots and drained raisins.
Step 5: Combine into a thick batter
Add the dry ingredients to the wet mixture and fold gently with a spatula just until no dry pockets remain. If using nuts, fold them in now. The batter will be thick and spoonable—avoid overmixing to keep the pudding tender.
Step 6: Fill and seal the basin
Scrape the batter into the prepared basin and smooth the top. Cover with a sheet of parchment and a sheet of foil, both with a center pleat to allow expansion. Tie securely around the rim with kitchen twine. For easy lifting, tie a second length of twine over the top to make a handle.
Step 7: Steam low and slow
Set the covered basin on the trivet in the pot. Cover the pot with its lid and steam for 2 hours, keeping the water at a gentle simmer (185–195°F / 85–90°C). Check the water level every 30 minutes and add hot water to maintain at least 1 inch (2.5 cm). Rotate the basin once halfway through for even cooking. The pudding is done when a skewer inserted in the center comes out clean and the internal temperature reaches about 200°F (93°C). Remove, rest 10 minutes, then invert onto a warm serving plate and unmold.
Step 8: Make a sauce and serve
Lemon Glaze: Whisk powdered sugar, 2 tbsp lemon juice, melted butter, and a pinch of salt until smooth and pourable, adding up to 1 tbsp more lemon juice if needed. Drizzle over the warm pudding so it lightly soaks in and glistens.
Cream Cheese Sauce: Beat cream cheese and butter until perfectly smooth. Mix in powdered sugar, vanilla, lemon juice, and salt. Whisk in milk, 1 tbsp at a time, to a warm-pourable consistency. Serve warm pudding slices with a generous spoonful. Garnish with lemon zest curls and toasted nuts if desired.
Pro Tips
- Keep it gentle: a simmer, not a boil. Vigorous bubbling can make the texture tough and splash water under the cover.
- Fine grate the carrots so they melt into the batter and keep the crumb plush.
- Weigh ingredients for best results (especially flour and carrots).
- Prevent sogginess: tightly seal with pleated parchment and foil to block steam drips.
- Check doneness by temperature (~200°F / 93°C) and a clean skewer to avoid under- or over-steaming.
Variations
- Orange–Golden Raisin: Use golden raisins and soak in hot orange juice; add 1 tsp orange zest and finish with an orange juice glaze instead of lemon.
- Brandy-Soaked Fruit: Soak raisins in 2 tbsp brandy plus hot water for a grown-up version; great for holidays.
- Pressure Cooker Method: Place trivet and 1 1/2 cups (360 ml) water in an electric pressure cooker. Set in the covered basin. Cook on High Pressure for 45 minutes, then natural release 15 minutes before unmolding and saucing.
Storage & Make-Ahead
Cool completely, wrap well, and refrigerate up to 4 days. Reheat the whole pudding by steaming for 20–25 minutes, or microwave individual slices for 30–45 seconds until warm. Freeze (unsauced) up to 2 months; thaw overnight in the fridge and rewarm by steaming. Make sauces up to 3 days ahead; refrigerate. Warm lemon glaze gently to loosen, or whisk in a few drops of lemon juice. Warm cream cheese sauce over low heat with a splash of milk, whisking smooth.
Nutrition (per serving)
Approximate with lemon glaze: 390 calories; 12 g fat; 66 g carbohydrates; 4–5 g protein; 44 g sugars; 1 g fiber; 240 mg sodium. Values vary with sauce and optional nuts.
