Self-Saucing Carrot Pudding

A delicious, self-saucing carrot pudding perfect for getting the little ones to eat even more veggies.

Self-Saucing Carrot Pudding

Servings 6
Total Time 1 hour


  • 2 carrots grated
  • 1 cup flour
  • 2 tsp baking powder
  • ¾ cup sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • cup milk
  • cup melted butter or vegetable oil


  • ¾ cup brown sugar
  • cups boiling water
  • ¼ cup chopped nuts optional


  • Preheat oven to 180°C and bring a full kettle to the boil.
  • Prep carrot. Place flour, baking powder, sugar, cinnamon, nutmeg and cloves in a large bowl. Add milk, butter/oil and grated carrots and use a spatula to stir together, until no dry bits remain. Transfer to a baking dish (about 23cm square).
  • Sprinkle brown sugar and nuts (if using) over the top of the batter evenly. Pour boiling water onto a metal spoon over the batter. Place on a baking tray and bake for 40-50 minutes or once the middle is set.
  • Serve with your favourite ice cream, cream or yoghurt.

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