Steamed Carrot Pudding Cake

A rich, spiced holiday dessert made easy with modern tools.

This Steamed Carrot Pudding Cake is the kind of dessert that brings everyone to the table. Moist, warmly spiced, and filled with bits of raisins, chopped nuts, and fresh grated carrots, it’s a throwback to the traditional British puddings my grandmother made every Christmas—but with a time-saving twist thanks to the pressure cooker. Topped with a buttery, spiced rum sauce, this old-fashioned dessert has never been more accessible or more delicious.

Why You’ll Love This Dessert

• Classic flavor, modern method: All the charm of a steamed pudding without hours on the stovetop.
• Perfectly spiced: Cinnamon, allspice, and nutmeg wrap this cake in cozy flavor.
• Make-ahead friendly: Flavors deepen as it sits—perfect for holiday prep.
• Crowd-pleaser: Even picky eaters fall for its soft texture and sweet aroma.

I grew up with this dessert at every holiday gathering—warm, comforting, and made with love. When I adapted it for my pressure cooker, it cut the time in half without sacrificing that nostalgic flavor. Even my husband, who’s not a “pudding” guy, always goes back for seconds.

Ingredients

For the Pudding

• ½ cup brown sugar
• ¼ cup molasses (unsulphured recommended)
• 2 large eggs
• ½ cup all-purpose flour
• ½ tsp ground allspice
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• ⅔ cup frozen shortening, grated
• ½ cup finely grated carrots
• ½ cup raisins (golden or dark)
• ½ cup chopped walnuts or pecans
• 1 cup plain dry bread crumbs

For the Spiced Rum Sauce

• ½ cup brown sugar
• 4 tbsp butter
• ¼ cup heavy cream
• 2 tbsp dark rum (or 1–2 tsp rum extract)
• ¼ tsp ground cinnamon

How to Make It

1. Mix the Batter

In a large bowl, whisk together brown sugar, molasses, and eggs until smooth. Stir in the flour, spices, baking soda, and salt. Fold in grated shortening, carrots, raisins, nuts, and bread crumbs just until combined. The batter will be thick—this is exactly what you want.

Sara’s Tip: Grate the shortening while frozen—it creates little air pockets that help the pudding stay soft and tender.

2. Prep the Pudding Pan

Spray a 6-cup bundt pan or pudding mold generously with nonstick spray. Spoon the batter in evenly and smooth the top. Cover tightly with foil, poking a small hole in the center to allow steam to escape.

3. Create a Foil Sling

Fold a long strip of foil into a sturdy band—this will help you lift the hot pan out of the pressure cooker safely.

4. Set Up the Pressure Cooker

Pour 1½ cups of water into the base of your pressure cooker. Place the trivet inside. Carefully lower the covered pan onto the trivet using your foil sling.

5. Cook Under Pressure

Lock the lid in place. Select High Pressure and cook for 60 minutes. When finished, allow the pressure to release naturally—this step is crucial for setting the pudding properly.

6. Cool and Unmold

Use your foil sling to carefully lift out the pan. Let it cool uncovered on a wire rack for 10 minutes. Remove the foil and gently invert the pudding onto a serving platter.

Make the Rum Sauce

In a small saucepan, melt the butter and brown sugar over medium heat. Stir in cream, rum, and cinnamon. Simmer gently for 4–5 minutes until the sauce is smooth and slightly thickened.

Make-Ahead Friendly: Sauce can be made up to 2 days in advance and stored in the fridge. Reheat gently before serving.

To Serve

Slice the warm pudding and drizzle with the spiced rum sauce. Add whipped cream or vanilla ice cream for an extra indulgent touch.

Helpful Tips

✔️ Grease your pan well to avoid sticking
✔️ Don’t skip the natural release—it keeps the pudding from collapsing
✔️ Let it rest overnight—the flavor only gets better with time
✔️ Substitute butter or coconut oil for shortening if needed
✔️ Use rum extract or maple syrup for a non-alcoholic version of the sauce

Storage Tips

• Refrigerator: Store leftover pudding covered for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw in the fridge overnight.
• Reheat: Steam gently or microwave with a damp paper towel to maintain moisture.

Nutrition (Approx. Per Serving)

Based on 10 servings
Calories: 310 | Protein: 4g | Fat: 15g | Carbs: 40g | Sugar: 26g | Fiber: 2g

This dessert is a celebration of tradition—soft, spiced, and filled with warmth and love. Whether you serve it for a holiday meal or just a chilly Sunday evening, it’s the kind of recipe that becomes a family favorite for years to come.