Skip to main content
Dessert

Carrot Pudding

A baked carrot custard made with grated carrots, bread, spices, milk, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Carrot Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Grate the raw carrots using a circular grater.

Make the pudding

  1. In a bowl, combine the grated carrots, grated bread, nutmeg, cinnamon, sugar, salt, milk, eggs, and melted butter.

  2. Stir and beat the mixture until well combined.

  3. Pour the mixture into a baking dish lined with puff pastry.

Bake and serve

  1. Bake in a preheated oven at 350°F (175°C) until set.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Carrot + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together981 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and set it into a firm, sliceable custard as it bakes.
Grated bread
Provides body and soaks up the liquid so the pudding holds its shape.
Milk
Adds moisture and, with the eggs, forms the custard that sets in the oven.
Butter
Adds richness and fat, giving a softer texture and flavour.
Sugar
Adds sweetness and helps browning on the surface during baking.
Raw carrots
Supply bulk, moisture and natural sweetness to the pudding.

The step that matters

Bake until set. Eggs set as their proteins coagulate with heat. Pulling the pudding too early leaves it wet in the middle, while overbaking makes the custard dry and rubbery.

Swap the carrot

How well each one fits the dish's main ingredients (bread, nutmeg, cinnamon, sugar, milk, egg, butter):

  1. Sweet potatofits better
  2. Capsicumfits better
  3. Potatofits better
  4. Carrotthe original

Fit is the average pairing score against bread, nutmeg, cinnamon, sugar, milk, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More carrot pudding recipes

Steamed 9 See all 154 →

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesCinnamon RollsCinnamon Rolls71 recipes