Food & Cooking Recipes Dessert & Treats Recipes Sticky Carrot Puddings Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 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. Ingredients 1 stick (8 tablespoons) unsalted butter, softened, plus more for ramekins ⅔ 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) ⅓ cup shelled unsalted roasted pistachios, coarsely chopped Toffee Sauce for Sticky Carrot Pudding Candied Carrot Ribbons Directions Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins. Soak raisins in the hot water until plump, about 15 minutes. Drain. Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside. 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. Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes. 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. Rate it Print