Sticky Carrot Puddings


Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.


  • 1 stick (8 tablespoons) unsalted butter, softened, plus more for ramekins

  • cup golden raisins

  • ½ cup boiling-hot water

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cardamom

  • ½ teaspoon freshly ground pepper

  • 1 cup packed dark-brown sugar

  • 3 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 ¼ cups finely grated peeled carrots (2 to 3 medium)

  • cup shelled unsalted roasted pistachios, coarsely chopped

  • Toffee Sauce for Sticky Carrot Pudding

  • Candied Carrot Ribbons


  1. Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.

  2. Soak raisins in the hot water until plump, about 15 minutes. Drain.

  3. Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.

  4. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.

  5. Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.

  6. Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.

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