Pressure Cooker Steamed Carrot Pudding Cake
A moist, tender British style steamed pudding rich with warm spices and served with a buttery spiced rum sauce.
This is my Grandmother Hales’ recipe. My step-mom got the recipe from my grandmother and started making it because my dad loved it. My sister has fond memories of my step-mother serving this cake, and asked me if I could convert it to a pressure cooker recipe.
I was a picky little eater when I was young and I don’t remember eating this pudding/cake as a little girl. My guess is I saw there were carrots in it and wouldn’t even give a try.
The original recipe included suet as an ingredient. Suet is very traditional in British steamed puddings, but not a common ingredient in American supermarkets. Although you can get suet from the butcher, it’s generally something you have to pre-order and I decided not to use it in this recipe.
Several sites online suggested substituting frozen grated shortening for suet in recipes. So I changed the recipe to use all shortening instead of shortening and suet.
The original recipe called for walnuts, but I’m not a walnut lover, so I substituted pecans. Feel free to use whichever one you’d prefer.
Making Steamed Carrot Pudding Cake in an Instant Pot
My grandma and step mom often steamed the pudding in a coffee can. I decided to use my half size, 6 cup Bundt Pan so it would be in a pretty shape. The bundt pan shape also helps cook from the inside out too.
They usually served the pudding with a rum or lemon sauce. On my recent trip to the Caribbean island of Tortola, our hotel, left a welcome bottle of rum in our room. I decided to bring the rum home, and made a luscious buttery spiced rum sauce to serve with the pudding.
I think my sister is going to love this quick pressure cooker version of this old fashioned carrot pudding.
Steamed Carrot 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
- 1/2 cup brown sugar
- 4 tablespoons butter
- 1/4 cup heavy cream
- 2 tablespoons rum
- 1/4 teaspoon ground cinnamon
In a large mixing bowl, whisk together brown sugar, molasses, and eggs. Add flour and spices and stir just until blended. Fold in shortening , carrots, raisins, nuts, and bread crumbs.
Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it lengthwise twice.
Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release the pressure.
Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, unmold on a serving platter.
Spiced Rum Sauce
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and simmer until sauce thickens slightly, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)
Rum Sauce recipe slightly adapted from Epicurious
Oh my! This was DELISH!!! So moist and that rum sauce is definitely something I could bathe in 😉
Thanks for the rave review Julie! It’s so good to hear it was a big hit.
My grandma passed down a Depression-era recipe that is similar, except she used grated raw potatoes instead of the bread crumbs. My mother made a rum hard sauce to go with it. This is a hit any time I serve it. It travels well and keeps. It is good with any combination of spices, with or without nuts, etc.
Thanks for sharing Peggy – so fun to have your grandmother’s recipe.
Do you have a recipe for a lemon Sauce to serve over it?
Hi Ruby – I haven’t tried it but here’s my grandmother’s recipe just as she wrote it. YOU CAN MAKE A LEMON SAUCE OUT OF 1/2 CUP LEMON JUICE, WATER, SUGAR TO TASTE, CORN STARCH FOR THICKENING AND 1 TBLS BUTTER. JUST MIX UP IN A PAN ON THE STOVE. YOU JUST HAVE TO KEEP TASTING IT UNTIL YOU LIKE IT. ALSO JUST THICKEN TO TASTE. NOT TOO THICK. My guess is 1/2 cup lemon juice, 1/2 cup water, 1/3 cup sugar, 2 tablespoons corn starch and 1 tablespoon butter. Mix the sugar with the cornstarch before adding it to the lemon juice and it will dissolve easier. Cook in a medium saucepan over medium heat until the mixture comes to a boil and thickens. Stir in the butter after the sauce is thickened. Let me know how it goes 🙂
Can i freeze this pudding after I make it? I am going to mail to my sister.
Hi Lori – I haven’t frozen it, but it should freeze and thaw well. Nigella freezes her Christmas pudding https://www.nigella.com/ask/storing-xmas-pudding-before-and-after-steaming#:~:text=It%20is%20possible%20to%20store,for%20up%20to%20a%20year.
Thanks for the quick response. The pudding was so good. I hope my sister in California likes it as well!
Thanks Lori! Glad to hear you loved it.
Thanks so much for this recipe. I’ve never seen a carrot pudding recipe with breadcrumbs – is that ingredient absolutely necessary? What is the purpose of the breadcrumbs?
It helps bind the pudding together and bulks it up. I haven’t tried it without the breadcrumbs, but I’m not sure you can omit it without substituting something.
The breadcrumbs take the place of flour. There is a small amount in the recipe but not enough to give the pudding structure. Most puddings hail from a more frugal time and that’s why a lot of them contain breadcrumb. It was a way to use up leftover bread that was past its prime for eating but still good to use in cooking.
Thanks for sharing the additional info Karen.
Used my old family recipe with carrots raisins and apple. Usually steam it for 5 hrs on the stove . It’s on the ip now for 1 hr we’ll see how it goes ❤🎅🎄
Sounds tasty – thanks for sharing Linda! Let us know.
I’m not sure what you mean by bread crumbs. Would you please clarify if this is like cubes or crushed. This probably sounds like a silly question but I don’t know. Thank you
Hi Elda – you can make homemade bread crumbs, crushed bread, but generally you buy them at the market. https://www.target.com/p/progresso-plain-bread-crumbs-15oz/-/A-12935435
My family has made carrot pudding for generations. I used my family recipe but used your cooking technique using my instant pot. Turned out perfect.
That’s great – thanks Jeannette! What is in your family recipe?
can you fridge carrot pudding.
Hi Claudette – yes, you can refrigerate the pudding and reheat it before eating.
I do not have a 6 cup Bundt pan to cook the pudding in. What other type of bowl could be used?
Hi Mary – you can use any oven-safe baking dish.
Can I just steam this putting on steam only without pressure?
Hi Alisann – yes, that should work. You’ll need to increase your cook time and keep an eye on the water level. Typically pressure cooking time is 1/3 the time it takes on the stove.
I have my grandmothers steamed pudding pot with lock down lid. Can I lock it down in the instapot?
Hi Rhonda – as long as it fits without obstructing the lid and with a trivet/rack underneath.
Any idea how long to steam this in the the egg bite molds?
I would try 10 minutes with a 10 minute natural released based on the cook time in this recipe https://tidbits-marci.com/instant-pot-gluten-free-oatmeal-muffins/ for muffins. Let me know if you try it 🙂
If just regularly steaming it, how long ?
Hi Ryan – steam it for 3 hours on the stove top and check it regularly to make sure you have enough water in the pot.
Hello: This looks delicious, and I would love to make it. Could butter be used as the fat, instead of shortening? I have used suet before, but I once saw another steamed pudding recipe that said they were considering substituting the suet. Thank you.
I haven’t tried it, but some recipes do use butter. Let me know if you give it a try. 🙂
Hello, Barbara: Please forgive me for responding to you much earlier, but I suddenly remembered I must do so as I made the pudding over Christmas. I used butter instead of shortening. For anyone who might think the butter makes a greasy pudding, it does not. This is so delicious! Thank you for such a terrific recipe, and I hope you have had a happy Christmas.
Thanks for the updated info Sashine – glad it was a hit!
Have you tried with butter? I was wondering the same thing. Thanks!
Hello. Yes, I have made it with butter, and it is wonderful. I melted the butter, and let it cool for a few minutes before adding it to the mixture. It is a delicious pudding, and you will love it. Sorry for not responding sooner!
Any idea what the nutrition info would be in the carrot pudding cake – the carbs and sugar in particular? Thank You
Hi Cheryl – here’s a site that I use if I’m curious about the nutritional info for a recipe https://www.verywell.com/recipe-nutrition-analyzer-4129594
Any thoughts on mixing/steaming/reheating ahead of time? I can’t wait to try this! Thanks for converting the recipe.
Hi Dianne – I think you could make it ahead of time, unmold it, and then just reheat it in the pan covered. My guess is it would only take 5 minutes to reheat with a cup of water underneath.
Can (frozen) butter be substituted for the (frozen) shortening?
Shortening tends to give things a lighter texture, but you could substitute it if you’re opposed to shortening.
I would be interested to know how long this dessert would have taken to cook via the old “steaming” method. The information would be useful as a gauge for timing other similar desserts using a pressure cooker. I would like to use our pressure cooker to cook our traditional British Christmas puddings. Thank you.
Hi Jacqueline – the original recipe steamed for 3 hours. Post a picture of your Christmas pudding on the Pressure Cooking Today Facebook page. I’d love to see it.
I would love to cook the steamed carrot cake recipe. Then after that a meat recipe. I have been look at some pressure cooker’s but I am on Social Security and a very small pension so buying one is just not in the cards right now. So winning would be a God send. Thank You.
See if you can find one at a thrift store. Many young people get them as wedding gifts & are too afraid to try them out!
I would have come over a taste test, sounds marvelous, if I can get my baking shoes on, I might just try this some day.
Thanks Auntie – hope you find your shoes 🙂