Steamed Carrot Pudding Cake

I still remember the first time I tasted steamed carrot pudding cake at my grandmother’s house. The moment I took a bite, it was like a warm hug — sweet, moist, and with a comforting texture that just melts in your mouth. That’s exactly why I’m so excited to share my recipe for steamed carrot pudding cake with you. If you’ve ever found traditional carrot cakes too dry or heavy, this one will surprise you. It’s steamed instead of baked, making it incredibly soft and tender, with a natural sweetness that comes from the carrots and a perfect touch of warm spices. And here’s the best part: it’s surprisingly simple to whip up at home, even if you’re a slightly chaotic cook like me!

Steamed Carrot Pudding Cake: Why It Works & Ingredients

• 2 cups finely grated carrots (about 3-4 medium carrots)
• 1 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Why does this steamed carrot pudding cake turn out so moist and tender? The key lies in the steaming method and the ingredient choices. Steaming locks in moisture, keeping the cake from drying out like it sometimes does in the oven. The brown sugar adds depth with its molasses content, giving the cake that rich, caramel-like sweetness. Using half whole wheat flour adds a slight nuttiness and boosts texture without making the cake dense. Whole milk contributes creaminess to the batter, balancing the acidity from the brown sugar. Butter is crucial here instead of oil because it adds richness and helps create a soft crumb. The warm spices like cinnamon and nutmeg bring out the natural sweetness of the carrots and make every bite cozy. Plus, folding in nuts adds a nice crunch for contrast.

Steamed Carrot Pudding Cake

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Enjoy the soft sweet taste of Steamed Carrot Pudding Cake that melts in your mouth and satisfies your dessert cravings instantly

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 8 slices
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

2 cups finely grated carrots (about 3–4 medium carrots)

1 cup packed brown sugar

1/2 cup unsalted butter, softened

2 large eggs

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup whole milk

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

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Instructions

Prep your steaming setup: Fill a large pot or steamer with about 2-3 inches of water and bring it to a simmer. You want gentle steam, not a rolling boil, so keep an eye on it.

Prepare your pan: Grease an 8-inch round cake pan or a heatproof container with butter or line it with parchment paper for easy removal.

Mix the wet ingredients: In a large bowl, cream the softened butter with the brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.

Combine dry ingredients: In a separate bowl, sift together all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, and salt.

Grate the carrots: Use a fine grater to get tender, moist carrot strands. Add them to the wet mixture along with the milk, then gradually fold in the dry ingredients until combined.

Add nuts (if using): Fold in the chopped walnuts or pecans for some crunch and texture contrast.

Pour batter into the pan: Smooth the top with a spatula but don’t overwork it.

Steam the cake: Lower the pan into the steamer, cover the pot with a tight-fitting lid wrapped in a clean towel, and steam for about 60 minutes. Check with a toothpick starting at 50 minutes.

Cool and serve: Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.

Notes

A moist and tender steamed carrot pudding cake with warm spices and a pudding-like texture, perfect for those who find traditional carrot cakes too dry or heavy.

Steamed Carrot Pudding Cake: Step-by-Step Instructions

1. Prep your steaming setup: Fill a large pot or steamer with about 2-3 inches of water and bring it to a simmer. You want gentle steam, not a rolling boil, so keep an eye on it.
2. Prepare your pan: Grease an 8-inch round cake pan or a heatproof container with butter or line it with parchment paper for easy removal.
3. Mix the wet ingredients: In a large bowl, cream the softened butter with the brown sugar until light and fluffy. This traps air, which helps the cake rise. Beat in the eggs one at a time, then add vanilla extract.
4. Combine dry ingredients: In a separate bowl, sift together all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. This ensures the baking powder distributes evenly for a consistent rise.
5. Grate the carrots: Use a fine grater to get tender, moist carrot strands. Add them to the wet mixture along with the milk, then gradually fold in the dry ingredients. At this point, it might look a bit lumpy or curdled—that’s totally normal. Just keep folding gently until everything is combined.
6. Add nuts (if using): Fold in the chopped walnuts or pecans for some crunch and texture contrast.
7. Pour batter into the pan: Smooth the top with a spatula but don’t overwork it.
8. Steam the cake: Lower the pan into the steamer, cover the pot with a tight-fitting lid wrapped in a clean towel to catch condensation, and steam for about 60 minutes. Start checking around 50 minutes by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
9. Cool and serve: Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. This resting time helps it firm up gently.

Steamed Carrot Pudding Cake: Tips for Success

• Don’t skip the towel over the lid: It catches excess water droplets and prevents them from dripping onto the cake and ruining its texture.
• Grate carrots finely: Larger pieces can release too much water and affect the batter’s consistency.
• Butter temperature matters: Use softened butter, not melted, for proper creaming with the sugar; this traps air to lighten the batter.
• Check water levels regularly: Keep your pot topped up to maintain steady steam throughout the cooking time.
• Patience is a virtue here: Resist the urge to open the lid too often; each peek lets steam escape and extends cooking time.

Steamed Carrot Pudding Cake: Storage & Reheating

Got leftovers? No worries—this steamed carrot pudding cake keeps beautifully because of its moist texture. Wrap it tightly in plastic wrap or store in an airtight container in the fridge; it should stay fresh for up to 4 days. When you’re ready to enjoy it again, warm individual slices in the microwave for about 20 seconds or gently re-steam for 5-7 minutes to restore that freshly steamed softness without drying it out. Avoid reheating in the oven, since that tends to dry the cake. You can also freeze slices wrapped well in cling film and foil for up to 2 months. Just thaw overnight in the fridge before reheating.

Steamed Carrot Pudding Cake: FAQ

Can I make this steamed carrot pudding cake vegan?

You can substitute the butter with coconut oil or vegan butter and replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg, chilled for 10 minutes). Use a plant-based milk for the liquid. The texture will be slightly different but still deliciously moist.

Why is steaming better than baking for this carrot pudding cake?

Steaming cooks the cake with moist heat, preventing the edges from drying out and keeping the crumb soft. It also helps preserve the fresh carrot flavor and creates a delicate, pudding-like texture that baking can’t quite match.

Can I use a different type of flour?

Sure! You can swap whole wheat flour for oat or spelt flour for a nuttier flavor, but be mindful of how different flours absorb liquids, which might slightly affect texture and cooking time.

How do I know when the steamed carrot pudding cake is done?

Insert a toothpick or cake tester in the center—if it comes out clean or with a few moist crumbs, the cake is ready. The cake will also have slightly pulled away from the edges of the pan.

Can I add other ingredients like raisins or pineapple?

Absolutely. Raisins, chopped pineapple, or even shredded coconut can be added for extra flavor and texture. Keep the total added volume to about 1/2 cup to avoid altering the batter consistency too much.

Nutritional Information

This steamed carrot pudding cake serves about 8 slices. Each slice contains approximately:

• Calories: 280 kcal
• Fat: 14 g
• Protein: 4 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Sugar: 20 g

Note: These values are estimates and can vary based on ingredient brands and portion sizes.

Steamed Carrot Pudding Cake: Final Thoughts

There’s something truly special about this steamed carrot pudding cake that invites you to slow down and savor each bite. It’s a warm, cozy comfort cake you’ll want to make again and again, whether for a family gathering or a quiet afternoon tea. Give it a try, and don’t hesitate to leave a comment or rate the recipe—I’d love to hear how it turned out for you or any fun twists you tried!