Steamed Carrot Cake Pudding being drizzled with creme anglaise.

eat-delicious.net – Old Fashioned Steamed Carrot Cake Pudding


Steamed Carrot Cake Pudding being drizzled with creme anglaise.

Hi Bold Bakers!

If you are a fan of carrot cake, then you have to try this lovely variation! This “carrot cake” is a steamed carrot cake, more like the traditional steamed puddings, popular in Ireland and England, than it is like a baked cake—or an American pudding.

This old-fashioned steamed carrot cake is perfect for a cold, damp spring day. The fresh, sweet carrots pair perfectly with the raisins, which become plump and juicy from the steaming and the light spice of cinnamon and nutmeg. It is the definition of warm, soft, and comforting.

If you’ve never steamed pudding before, be sure to check out my guide of How To Steam Pudding; I walk you through every step of the process to make sure that your steamed cake comes out like you were born and raised in Ireland! 

What Is Steamed Carrot Cake?

This steamed carrot cake is a love letter to the steamed puddings I grew up with and my love for a delicious carrot cake

Carrot cake either comes out delicious or… incredibly dry. But with this recipe, you are guaranteed to get a fantastic, moist cake. Unlike an oven, which uses dry heat, steaming cake gives you an incredibly moist and flavorful treat every time. 

A close up of steamed carrot cake pudding, a very moist carrot cake.

What You Need To Make Steamed Carrot Cake

  • Measuring Cups and Spoons
  • Large stockpot
  • Steamer basket
  • 1-litre pudding bowl or 1/2 sized bundt pan.
  • Mixing bowls
  • Parchment paper
  • Aluminum foil

How You Make Steamed Carrot Cake

If it is your first time making a steamed pudding, do check out my How to Steam A Pudding guide, but here is how you make the perfect steamed carrot cake (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Fill your stockpot with one or two inches (21/2-5cm) of water and set a steamer basket on top. Butter a 1-liter pudding bowl or a 1/2 sized bundt pan generously and set aside. 
  2. Combine the brown sugar, molasses, and eggs in a large mixing bowl.
  3. In another bowl, combine the breadcrumbs, flour, cinnamon, baking soda, nutmeg, and salt. Then, add this mixture to your brown sugar mixture. Stir to combine. 
  4. Fold in the grated butter, carrots, and raisins. Transfer the batter to your prepped pudding bowl or bundt pan.
  5. Place a circle of parchment paper right on top of the batter, then cover the bowl with foil.
  6. Place the bowl on the steamer basket, put the lid on the pot, and turn the stove on to medium-low. Keep a kettle with hot water nearby in case the water in the stockpot evaporates too much. Keep an eye on this and replenish the water when needed, usually every 25-30 minutes.
  7. Steam the pudding for about 1 1/2 hours or until it is firm to the touch. (Check out ‘How to Steam A Pudding’ for step-by-step instructions.)
  8. Remove the pudding from the pot and let it cool for 10 minutes before unmolding it onto a serving platter. Serve warm with a side of creme Anglaise

The interior of my steamed carrot cake recipe.

Gemma’s Pro Chef Tips For Making Steamed Carrot Cake

  • Be sure to check the water often when you are steaming. The water should be simmering but not at a rolling boil. Be sure you replenish the water before it evaporates. 
  • Raisins in desserts can be polarizing—if you’re not a fan, just leave them out!
  • For a little added texture, add a 1/2 cup (2 1/2oz,71g) of chopped pecans or walnuts to the batter while adding the carrots.
  • Try this pudding with a dollop of my homemade brandy butter!
  • Serve with Creme Anglais. You can also serve this pudding with a scoop of store-bought or homemade vanilla ice cream.
  • Check out my post on ‘How to Steam A Pudding’ for all the tips and tricks you need.

How Do I Store Steamed Carrot Cake?

The great thing about steamed puddings is that their flavor improves over time! You can store leftover steamed carrot cake in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months. Microwave the cake or steam it briefly to reheat.

A slice of steamed carrot pudding topped with creme anglaise.

Make More Cake & Puddings!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep Time 20 mins

Cook Time 1 hr 30 mins

If you love moist carrot cake, you should make my Steamed Carrot Pudding recipe — because it’s steamed, the amount of moisture it retains is perfection, and the carrot cake flavor is out of this world.

Author: Gemma Stafford

Servings: 8 people

Ingredients

  • cup (4oz/115g) dark brown sugar
  • ¼ cup (2½oz/71g) molasses
  • 2 large eggs
  • 1 cup (2½oz/71g) fresh breadcrumbs
  • ½ cup (2½ oz/71g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • cup (5oz/142g) butter (frozen and grated)
  • ½ cup (1 ¾oz/50g) grated carrots
  • ½ cup (2½oz/71g) raisins
  • 1 recipe Crème Anglaise (for serving)

Instructions

  • Fill a large stockpot with one or two inches (2½-5cm) of water and set a steamer basket on top. Generously butter a 1-liter pudding bowl or ½ sized bundt pan. Set aside.

  • In a large mixing bowl, combine the brown sugar, molasses, and eggs.

  • In a separate bowl, combine the breadcrumbs, flour, cinnamon, baking soda, nutmeg and salt, and then add this mixture to your brown sugar mixture and stir to combine.

  • Fold in the grated butter, carrots, and raisins, and then transfer the batter to your prepared pudding bowl.

  • Place a circle of parchment paper directly on top of the batter, and then cover the bowl with foil.

  • Set the bowl on the steamer basket, put a lid on the pot and turn the stove on to medium-low. Keep a kettle with hot water nearby.

  • Steam the pudding for about 1½ hours or until firm to the touch. Check and replenish the steaming water with the hot water from the kettle every 25-30 minutes. (Check out ‘How to Steam A Pudding’ for step by step instructions)
  • Carefully remove the pudding from the pot and let cool for 10 minutes before unmolding onto a serving platter. Serve warm with a side of creme Anglaise.
  • Store leftover pudding in an airtight container at room temperature for up to three days or freeze for up to two months. Microwave or steam briefly to reheat.

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