Carrot Pudding

Carrot Pudding

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This recipe for Carrot Pudding  was handed down through my husband’s family. It counts as a vegetable but tastes like a dessert. The sweet puréed carrots go perfectly with roasted chicken or grilled steak. I like to use large organic carrots. They have so much more flavor than the pre-peeled baby ones. I find them very easy to peel with an oxo-good-grips-y-peeler.

My Carrot Pudding rises in the oven somewhat like a soufflé. It falls quickly after coming out of the oven. While delicious eaten right after baking, it loses no flavor after being frozen. I cool it completely, cover with waxed paper and then with foil. Take it out of the freezer the morning of the day you’re going to serve it and reheat at 350° F for 30-45 minutes.

For another recipe based on puréed carrots, click on the link for Carrot Ginger Soup.

Note: Don’t use rainbow carrots for this recipe. The various colors puréed together do not yield a visually appetizing result!
Prep time (peeling and boiling carrots): 45 minutes

I was paid for hyperlinking the Y peeler which I already use in my kitchen. It was not gifted to me.

Carrot Pudding

By Gloria Kobrin Published: August 13, 2014

  • Yield:

  • 8-10 Servings


  • 3 pounds fresh organic carrots
  • 1/2 cup water use water in which carrots were boiled
  • 3 tablespoons vegetable oil/coconut oil
  • 1 cup sugar
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 2 large eggs


  • large stock pot
  • medium mixing bowl
  • electric food processor steel knife inserted
  • 8 cup oven to table casserole


  1. Preheat oven to: 350° F
  2. Place carrots in stock pot and cover with water. Cover pot. Bring water to a boil and remove cover. Boil carrots about 30 minutes or until they are soft enough to be smashed against the pot with a wooden spoon. Remove 1/2 cup of water from pot and set aside. Drain carrots in a colander.
  3. Pour carrots into processor. Depending on the size of your processor bowl, you may have to to divide carrots and repeat process twice. Add reserved cooking water, 1/2 cup sugar and oil to carrots and process for two minutes. Add remaining ingredients and process until very smooth. Taste. Add remaining sugar if needed.
  4. Spoon carrot mixture into casserole. Smooth over the top. Bake for 45-60 minutes. The carrot pudding will puff a bit and then deflate. Serve hot. Note: If you plan to bake this in advance and reheat, it will not puff up again. The taste will not be affected. It can also be frozen unbaked, then defrosted and baked when you need it.