Carrot pudding with lemon sauce

My favourite cake is carrot cake; I actually don’t often eat cake, and unless we have visitors would never eat it at home, and even if we have visitors and a cake I might not eat more than a small slice… however (there is always a however) I do find carrot cake very hard to resist, but more and more often as I wrote recently I have been disappointed. Too often it is dry, dense in a not good way, overwhelmed with cinnamon, light on carrots and heavy on dried fruit, with tasteless or greasy icing/frosting…  I’ve tried making it myself with varying results, and have yet to find the perfect recipe!

I came across this recipe in The National Mark Calendar of Cooking, a little 1930’s publication by the Ministry of Agriculture and Fisheries, to promote local and regional produce including fruit, vegetables, meat, poultry and fish with seasonal suggestions. For September they offer not carrot cake but carrot pudding, with a suggestion of lemon sauce to go with it. Next time we have guests for lunch or dinner, I might try it – holding back on the cinnamon! The recipe suggests one whole tablespoon – I would reduce it to a teaspoonful or substitute it for mixed or allspice or nutmeg – but that is just me! If you love cinnamon, go with the original recipe!

Carrot pudding

  • ½lb carrots, washed and scrubbed
  • 2 eggs, separated
  • 8 oz butter
  • 4 oz castor sugar
  • ½lb fresh breadcrumbs
  • 1 tbsp ground cinnamon
  1. boil the carrots until tender and then rub through a sieve (these days a blender would be quicker and easier, although wouldn’t give quite as fine purée)
  2. cream butter and sugar, add the yolks of the eggs and beat well
  3. stir in the carrot purée, breadcrumbs and spice
  4. whisk the egg whites until stiff and fold them in very lightly
  5. pour into a well-buttered mould and steam for 2½ hours

Lemon sauce

  • 2 eggs, beaten
  • 1 large lemon
  • 1 oz butter
  • 1-2 oz sugar
  • ¼ pint boiling water
  1. pare thinly or zest the rind of the lemon and add it to the boiling water, cook for 5 mins
  2. add the sugar according to taste
  3. using a double saucepan or bain-marie, add the remaining ingredients and stir carefully until the sauce thickens
  4. check for sweetness, strain and serve


  1. Rosie Scribblah

    This sounds delicious. I often make carrot pudding but haven’t tried it with lemon sauce. I use the pulp left over from making carrot juice in the juicer. It makes a very heavy cake so I tried steaming the mixture instead and it’s lovely. I use nutmeg, not a fan of cinnamon.

    Liked by 1 person

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