There’s something undeniably comforting about a warm, sticky pudding, especially one filled with the earthy sweetness of carrots and the delightful crunch of pecans. This Carrot and Pecan Sticky Pudding with Brown Sugar Cream is not only a treat for your taste buds but also a heartwarming dessert that can make any gathering feel like a special occasion. Whether you’re hosting a family dinner, celebrating a milestone, or simply wanting to end a weeknight meal on a sweet note, this recipe delivers a unique twist on traditional pudding that will leave everyone asking for more.
Why You’ll Love This Dish
This Carrot and Pecan Sticky Pudding isn’t just delicious; it brings a myriad of benefits to your table. It’s versatile enough to serve at casual family meals or during festive gatherings. The combination of sweet carrots and nutty pecans creates a rich texture that’s elevated by the creamy brown sugar sauce. Plus, it’s a fantastic way to sneak in some veggies—perfect for those picky eaters in your life!
In the words of a happy home chef:
"This pudding was a total hit! The sweet, spiced flavor mixed with the brown sugar cream was simply heavenly. I couldn’t believe how easy it was to make, and it disappeared in minutes!"
Preparing Carrot and Pecan Sticky Pudding with Brown Sugar Cream
Crafting this delightful dessert is simpler than you might think! It all starts with some basic prep work, mixing dry and wet ingredients separately, followed by a joyful folding in of the grated carrots and crunchy pecans. It’s a straightforward process that promises a rich and satisfying pudding, perfect for both novice bakers and seasoned pros alike.
Gather These Items
Before you get started, here’s what you’ll need to create this scrumptious pudding:
- 2 cups grated carrots
- 1 cup chopped pecans
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1 cup heavy cream for the sauce
Feel free to swap the pecans for walnuts if you prefer a different nutty flavor, or use a dairy-free alternative for the milk and cream!
