Description
Warm, cozy, and irresistibly sticky—this Carrot and Pecan Sticky Pudding with Brown Sugar Cream is a nostalgic dessert drenched in buttery caramel goodness.
Ingredients
2 cups grated carrots
1 cup chopped pecans
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup unsalted butter, melted
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup brown sugar
½ cup heavy cream
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
3. Whisk melted butter, brown sugar, eggs, vanilla, and buttermilk.
4. Fold in grated carrots and chopped pecans.
5. Combine wet and dry mixtures until smooth.
6. Pour into dish and bake 30–35 minutes.
7. Simmer sauce ingredients until thickened.
8. Pour sauce over warm pudding and serve.
Notes
Serve warm with whipped cream or ice cream.
Store in fridge up to 4 days or freeze for 2 months.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32
- Sodium: 180
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 80