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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Pudding (Small Batch for Instant Pot) Recipe

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This recipe for Carrot Pudding (Small Batch for Instant Pot), by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill


Carrot Pudding

1 cup sugar
1/2 cup butter
2 eggs, well beaten
1 cup finely grated carrots
1 cup chopped pecans
1 cup chopped dates
3/4 cup raisins (regular or golden)
1 1/2 cups bread crumbs (any kind)
1 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves

1. In a medium bowl, mix together flour, baking soda, and spices. Mix with bread crumbs. Set aside.

2. Cream together butter and sugar until fluffy and light. Beat in eggs until thoroughly mixed and fluffy.

3. Gently stir in carrots, nuts, dates, and raisins until distributed evenly. Add dry ingredients and mix until just combined (don’t overmix).

4. Grease a baking dish that will fit inside an instant pot. For my 6 qt instant pot, I used a round, 7-cup glass pyrex dish. Put batter into baking dish. Leave at least 1 inch of space unfilled in the top of the dish for the pudding to expand (you may have a little bit extra batter).

5. Add 2 cups of water to the bottom of your instant pot and then put the metal trivet into the pot. Place the pudding dish (uncovered) on the metal trivet. Turn the IP on “Saute”, “low” and place a glass IP lid or a heat-proof dinner plate over the top of the pot. Steam the pudding for 15 minutes.

6. When time is up, remove the lid/plate, check to make sure your pudding hasn’t expanded out of the dish, and put the pressure cooker lid on the IP. Set the release valve to “sealing” and pressure cook on high pressure for 35 minutes. Make sure to turn the “keep warm” function off.

7. Once the time is up, let the IP release naturally for 30-60 minutes (at least until the pressure gauge drops).

8. Dab any water droplets off the top of the pudding with a paper towel. Break up pieces of pudding into bowls and serve with your choice of caramel or rum sauce and hard sauce.

Hard Sauce

4 Tbs butter
1 cup powdered sugar (or 1/2 powdered sugar, 1/2 brown sugar)
1 tsp boiling water
pinch of salt
1 tsp vanilla

1. Beat in a mixer on high speed for as long as it takes to fully mix and whip up the mixture.

2. Store in fridge to harden. Scoop up small pieces of hard sauce to serve over the top of hot carrot pudding.

Burnt Sugar Sauce ("Caramel" Sauce)

1/4 cup sugar + 1/2 cup sugar
2 Tbs cornstarch
1/4 tsp salt
1 cup hot water
1 tsp vanilla
2 Tbs butter
1/2 cup cream

1. Caramelize 1/4 cup sugar in heavy skillet until golden brown. (Don't burn.)

2. In separate saucepan, combine 1/2 cup sugar, cornstarch, salt. Add hot water. Cook over low heat until clear and thickened.

3. Add hot caramelized sugar to second saucepan. Continue cooking until well blended.

4. Remove from heat and add vanilla, butter, and cream. Mix well. Serve over carrot pudding.

Personal Notes:
Personal Notes:
My grandma Bolton used to make “carrot pudding” every winter. It was my favorite dessert she made, especially when it was steamy hot and drizzled with the “caramel” sauce and studded with bits of “hard sauce.” She would make the batter in giant batches, divide it between maybe a dozen quart jars, and cook and preserve it all at once by steaming and then pressure canning them all. They’d line the shelves of her food storage until she needed another jar brought up for company. When I came to visit, we’d open a fresh jar. The pudding inside would shrink down a little bit as we popped the seal and the jar pressure equalized.

In the last 7 or 8 years of her life, once she lost her sight, she didn’t really make carrot pudding anymore. I always figured I should learn to make it, but didn’t have the equipment, need, or stamina to make such a giant batch the way she did. I finally decided to do some studying and figured out a way make a smaller batch in the instant pot. Last night I introduced my family to one of my favorite memories of my grandma and it felt really special and nostalgic. They all loved the dessert (which, truth be told, is one that I imagine older people would like better than younger with its pecans, dates, carrots, and raisins). It takes me right back with every bite. ❤️




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