Steamed Carrot Pudding Cake Recipe

Quick Benefits

This Steamed Carrot Pudding Cake is a delightful twist on traditional British holiday puddings—moist, dense, and packed with warm spices, sweet raisins, crunchy nuts, and grated carrots. Perfectly steamed in a pressure cooker and topped with a rich spiced rum sauce, it’s an elegant dessert for special occasions or festive dinners.

Essential Ingredients

For the Pudding Cake

• 1/2 cup brown sugar
• 1/4 cup molasses
• 2 large eggs
• 1/2 cup flour
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2/3 cup shortening, frozen and grated
• 1/2 cup grated carrots
• 1/2 cup raisins
• 1/2 cup chopped pecans or walnuts
• 1 cup dry bread crumbs

For the Spiced Rum Sauce

• 1/2 cup brown sugar
• 4 tablespoons butter
• 1/4 cup heavy cream
• 2 tablespoons rum
• 1/4 teaspoon ground cinnamon

Preparation Steps

1. In a large bowl, whisk together brown sugar, molasses, and eggs. Stir in flour, allspice, cinnamon, baking soda, nutmeg, and salt until just combined. Fold in frozen grated shortening, grated carrots, raisins, nuts, and bread crumbs.
2. Spray a half-sized bundt pan with non-stick spray. Spoon the batter into the pan. Cover with foil, poking a hole in the center. Create a foil sling for easy lifting.
3. Pour 1½ cups of water into the pressure cooker and place the trivet inside. Lower the bundt pan onto the trivet using the foil sling.
4. Lock lid and set to High Pressure for 60 minutes. Use natural pressure release when cooking is complete.
5. Remove the bundt pan and cool on a wire rack for 10 minutes. Unmold onto a serving platter.
6. For the sauce: In a saucepan over medium heat, melt brown sugar and butter. Add cream, rum, and cinnamon. Simmer for 5 minutes until thickened.
7. Drizzle warm sauce over pudding cake slices before serving.

Health Benefits

• Carrots provide beta-carotene, fiber, and antioxidants.
• Nuts offer heart-healthy fats and protein.
• Spices like cinnamon and allspice contain anti-inflammatory properties.
• Steaming retains more moisture and nutrients than dry baking.

Serving Suggestions

• Serve warm with whipped cream, vanilla ice cream, or crème anglaise.
• Garnish with candied nuts or orange zest for added flair.
• Perfect for holidays, brunches, or after a cozy winter meal.

Creative Variations

• Non-Alcoholic: Use apple cider or juice in place of rum.
• Citrus Zest: Add orange or lemon zest to the batter for brightness.
• Tropical: Replace raisins with chopped dates, pineapple, or dried apricots.
• Gluten-Free: Use a gluten-free flour blend and GF breadcrumbs.

Storage Tips

• Store leftover pudding cake in an airtight container for up to 3 days.
• Refrigerate sauce separately and reheat gently before serving.
• Freeze cake slices wrapped individually for up to 2 months.

Pro Tips

• Freeze the shortening ahead of time for easy grating and better texture.
• Don’t overmix the batter—fold just until combined.
• Use a bundt pan with a center tube to ensure even steaming.
• Sauce can be made ahead—store covered in the fridge and reheat gently.

Frequently Asked Questions

Q: Can I steam this without a pressure cooker?
A: Yes, place the bundt pan in a large covered pot with a steamer rack and steam for 2–2½ hours, checking water levels periodically.

Q: What can I use instead of shortening?
A: Cold butter can be substituted but may yield a slightly denser texture.

Q: Is this the same as carrot cake?
A: No—this is more like a moist, dense steamed pudding with a rich spice profile, not a fluffy baked cake.

This Steamed Carrot Pudding Cake is a nostalgic, cozy dessert that’s both comforting and elegant—perfect for making memories around the table!

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