Carrot Pudding



Ok I know how this sounds, but believe me. This is a great side dish and would be perfect with a juicy steak. I ate the carrot pudding with my garlic parmesan tilapia and it went great too. If you are having a dinner party and want to impress your guests then I highly suggest making this dish instead of the same old same old. Jim said it reminded him of a fancy side dish he would get at Bern’s Steak House with his steak. That sounds pretty good to me! I altered the recipe I found in Stephanie Odea’s book because her recipe was way to much work for me! If I am going to cook something I want it to be fun and not hard work or else what is the point right? I taste tested this recipe with 2 of Jim’s friends and they both loved it!


  • 4 cups carrots, chopped
  • 1 very small onion, chopped
  • 1 cup heavy cream
  • 1 egg, beaten
  • 2 teaspoons kosher salt
  • 1 teaspoon ground nutmeg
  • 1 tablespoon sugar

Directions: Using a 4 quart slow cooker, put the chopped carrots and onion in the bottom. In a small mixing bowl, combine the cream, egg, salt, nutmeg, and sugar. Pour the mixture into your slow cooker, and stir to mix with the carrots and onion. Cover and cook on low for 4-5 hours on low, or on high for 2 hours which is what I did. If you have errands to run then 4 hours will be perfect for you. When the carrots are tender, blend with an immersion blender or a traditional blender to create a pudding-like consistency.

Little Debbie’s Tip: I highly recommend blending the carrots with an immersion blender instead of a regular blender. I tried it both ways and it was just better with the immersion blender. I really don’t know why exactly but it just was. I bought mine for $23 dollars at bed bath and beyond. An immersion blender is so great to have, you can use it for soups, drinks and many other things.