Carrot Pudding Recipe -
Carrot Pudding Recipe
  • READY IN 45 mins

Carrot Pudding

Recipe by  

"This is a recipe a manager of a cafeteria gave me. Sprinkle confectioners' sugar on top for presentation."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
  3. Bake in preheated oven 30 minutes, until puffed and set.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

My family loves this recipe!! The second time I made it, instead of mashing, I grated the carrots, then steamed them in a little bit of water, drained the water then added the other ingredients and baked as directed.

Most Helpful Critical Review
Oct 08, 2003

This recipe was okay. I don't think that I boiled the carrots for long enough because they didn't mash smooth enough. I'd recommend cutting the carrots into very small pieces before boiling them. The boiling takes a long time (I think I boiled them for at least 45 minutes).


22 Ratings

Feb 05, 2004

This is SOOOOO yummy! Don't let the carrots fool you. It tatse more like sweet potatoes. REALLY REALLY good! Even my two year old loves this. It can almost be a dessert.I sometimes get this at Picadilly cafeteria. Thanks for the recipe!

Oct 06, 2006

I grew up on Carrot Pudding. I have to tell you, it is REALLY good. We never ate it for dessert, though. It is one of the staples of our Holiday Dinners as a vegitable dish. I have now brought it to my husbands family, and they love it.

May 28, 2005

Suggestions: A little more baking powder;cover it with almonds and cinnamon.Cut the sugar topping.

Feb 05, 2004

Yum, tasty! Warning, though, this is NOT 12 servings. It was so good, 4 of us finished off the whole thing.

May 04, 2009

This is good. Cut the sugar to

Jul 30, 2008

I make this as a sweet side dish (kugel for shabbat). I reduced the sugar to 3/4 cup - and it is still sweet! I like the brite orange collor it has and that there is a low amount of flour in it - making it into a dense pudding and not more cake-like.


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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