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A Hundred Year Old Carrot Pudding

Tasty pudding for a side dish.

There were some interesting traditional recipes in the national newspaper the other week. One of them was called the carrot pudding. For me a pudding is not something appealing but apparently the word may be used very liberally. This is more like a carrot casserole to me, resembles quite a lot the traditional Finnish Christmas course porkkanalaatikko. Thanks to the grating of the semi-cooked carrots the consistency is surprisingly grainy and almost brings a porridge in mind. Not in a bad way, unless you’re my mom who loathes porridge.

I liked this a lot and it was also good cold. It may be seasoned in different ways. I would’ve used nutmeg like in the original recipe but I was out of that so I replaced it with something bit more exotic. Cardamom, tarragon or curry powder might also work.

Carrots the old way

Beta Carotene Pudding

  • 500 g organic carrots
  • 3 organic eggs
  • 2 Tbsp coconut flour
  • 2 Tbsp butter
  • 3 dl coconut milk
  • 1,5 tsp salt
  • nutmeg/jeera/curry powder/tarragon/cardamom – choose one

Boil or steam the carrots so that they soften a bit but indeed won’t get all mushy! Grate the carrots and mix them with coconut milk, coconut flour, eggs, melted butter and spices. Pour into a silicon mould (or a normal one buttered and floured) and bake in 175 (or more!) for until the pudding settles. Maybe 40 minutes?

For added taste sprinkle first coconut flour on the top of the pudding and then nutritional yeast. After oven this has formed the cheesy topping. In the original recipe from 1910 they also suggest to “form wavelike figures on the top” but I just skipped that. Lazy me.


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