21. Warm Carrot, Ginger & Honey Pudding with Nut Crunch
This is not a traditional pumpkin dessert, but this Warm Carrot, Ginger & Honey Pudding offers a cozy, spiced alternative that perfectly captures autumn's warmth. Sweet, grated carrots are folded into a moist, tender pudding base, beautifully balanced by the bright, zesty kick of fresh ginger and the deep, floral sweetness of golden honey. A delightful layer of crispy nut crunch on top provides a satisfying textural contrast to the soft, comforting interior, making every bite an experience. This medium-difficulty pudding is best served warm, perhaps alongside a scoop of vanilla bean ice cream, for a truly comforting end to any fall meal.
Ingredients
- 2 cups grated carrots
- 1/2 cup honey
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped mixed nuts
- 1/4 cup brown sugar
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round baking pan.
In a large bowl, whisk together eggs, melted butter, honey, and milk until smooth.
In a separate bowl, combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon.
Gently fold the dry ingredients into the wet mixture, then fold in the grated carrots.
Pour the batter into the prepared pan.
In a small bowl, mix the chopped nuts and brown sugar, then sprinkle evenly over the top of the batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before drizzling with extra honey and serving with whipped cream or custard, if desired.
Frequently Asked Questions
How should I store leftovers of this Warm Carrot, Ginger & Honey Pudding?
Once completely cooled, this pudding stores well in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, it freezes beautifully for up to 3 months.
Can I make this Carrot, Ginger & Honey Pudding ahead of time for a dinner party?
Yes, you can prepare the batter entirely (stopping before baking) up to 12 hours in advance and keep it covered in the refrigerator. When ready to bake, let it sit at room temperature for about 20 minutes before placing it in the preheated 350°F (175°C) oven, though the cook time might increase slightly.
What is the best way to reheat this pudding to serve it warm?
To bring back that warm, comforting texture, reheat individual slices in the microwave for 30-45 seconds until heated through. Alternatively, bake a whole leftover pudding in a 325°F (160°C) oven for 10-15 minutes until warm.
