Self Saucing Carrot Cake Pudding

This carrot cake pudding is an easy dessert that uses simple ingredients and requires very little time and effort. A warm sticky spiced carrot cake with a crispy crust over a hidden layer of caramel sauce. No need to make a sauce to pour over it - this dessert is self saucing and delicious. Serve it up in individual dishes or even right from the baking dish like we always do. It’s such an old fashioned or vintage decadent and cozy dessert that everyone loves. Make a super simple carrot cake batter sprinkled with sugar, then pour over the boiling hot water and bake. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream!

Carrot Cake Pudding Recipe Ingredients (full ingredient amounts in recipe card below):

• CARROTS: You will need two carrots peeled and grated. I prefer to grate my own instead of using pre shredded or pre grated.
• SUGAR: You will need brown sugar sugar for the cake. You could also use granulated sugar for the cake if you prefer.
• ALL PURPOSE FLOUR: Either plain flour or a good quality 1-1 all purpose gluten-free flour.
• BAKING POWDER: Gives some rise to the pudding. No need for any baking soda for this recipe.
• SALT: Brings out the sweetness and balances the flavors
• MILK: I use whole milk or half and half but you could also use almond milk, or evaporated milk, really any milk will work fine.
• VEGETABLE OIL: This adds moisture to the cake. If you prefer to use melted butter you can, equal amounts. There are no eggs in this recipe so between the oil, milk and carrots you will have enough moisture in the cake.
• VANILLA EXTRACT: A must for any good dessert!
• SPICES: I usually like to add ground cinnamon, nutmeg and ground ginger to the cake. Any warming spices you would normally add to carrot cake would be wonderful here. All-spice or ground cloves are good add ins. Adjust amounts to taste.
• WALNUTS: Chopped walnuts add flavour and a bit of crunch to the batter. You could also use pecans if you prefer. Feel free to leave out for a nut free version.
• OPTIONAL ADD INS: There are no eggs in this recipe so between the oil, milk and carrots you will have enough moisture in the cake. That being said if you wish to add 1 egg to the batter (whisked into the wet ingredients) for a richer fluffier cake layer you can.

For the Caramel Sauce

• BROWN SUGAR: It ensures a rich, thick, and sweet caramel sauce.
• HOT BOILING WATER: This will be carefully poured all over the pudding cake, which once baked, will seep to the bottom. Once you break into the cooked pudding cake, it will rise and add a layer of warm, creamy caramel sauce. If you want more a different flavour feel free to use boiling hot apple juice or apple cider (not to be mistaken with apple cider vinegar), orange juice, or even spiced tea
  
  

How To Make a Self Saucing Carrot Cake Pudding

1. __PREPARE CARROTS: Peel and grate carrots.
2. PREPARE CAKE BATTER: In a medium bowl combine, flour, sugar, nuts, spices, baking powder, and salt. Whisk the carrots, oil, vanilla and milk together in a separate larger bowl until combined. Combine wet and dry ingredients until just combined.
3. ASSEMBLE CAKE: Pour the cake batter into pan. Sprinkle over the sugar. DO NOT STIR. Gently pour boiling water and corn syrup mixture evenly over the cake batter (this is what will form the sauce). DO NOT STIR.
4. BAKE: Carefully transfer to the oven and bake. While baking, the cake will rise to the top and the pudding sauce will form on the bottom which you will be able to spoon over the cake, like hot carrot caramel sauce
   
   

Self Saucing Pudding Cakes Recipe Tips

1. After pouring the boiling water over the cake batter do not stir or jostle the mixture. You want two distinctly separate layers, and if you mix it up it won’t bake properly.
2. This cake is best served warm, shortly after being removed from the oven. When it is warm the cake is soft and tender with the optimal texture and the pudding sauce is syrupy / creamy.
3. This cake is best within 1 day of baking, as the cake will absorb the pudding sauce over time.
4. Make sure that your baking dish is at least 2 inches high. You need enough room for the sauce and the cake to bake on top of each other. You don’t want the risk of it bubbling over. When in doubt simply place baking dish over sheet pan before going in the oven to catch any potential drips.
5. Don’t forget the toppings – Serve with whipped cream, creme fraiche or vanilla ice cream.
   
   

Self Saucing Pudding Cakes Make Ahead, Storage & Freezing

• MAKE AHEAD & FREEZING: This cake is best made and eaten the same day BUT if you wanted to save a little time the uncooked batter can be prepared and transferred to prepared baking dish and covered in plastic wrap and placed into the fridge for up to 1-2 days ahead. Once ready to bake remove batter from fridge and allow to come to room temperature while you preheat oven. Remove plastic wrap and then sprinkle over sugar followed by adding the boiling water. I would NOT recommend freezing this cake as the texture will not to be the same.
• STORAGE: Baked carrot cake cobbler/pudding, once cooled down, can be stored in the refrigerator, covered tightly with plastic wrap. Leftovers will keep for up to 2-3 days. Reheat in microwave.
• REHEATING: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be more moist, as most of the sauce will have been soaked up already. So don’t expect there to be too much of it to spoon over the cake.
  
  

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• Easy Double Layer Carrot Cake
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• Classic Lemon Bars With Shortbread Crust