Aunt Barbara’s Carrot Pudding

This recipe is a favorite of mine that comes from my own personal recipe book I started in the early 90’s, long before we pinned tantalizing, “must-make” recipes from Pinterest or Googled and stored everything

This recipe is a favorite of mine that comes from my own personal recipe book I started in the early 90’s, long before we pinned tantalizing, “must-make” recipes from Pinterest or Googled and stored everything electronically on our PCs.  Carrot pudding is a recipe I got from Aunt Barbara, who always found the most delicious and EASY quick things to bake in the oven.   With fall here, anything “orange” seems so appropriate and this recipe is no exception. It is very seasonal and perfect for fall.

Aunt Barbara, me, and Louie


Aunt Barbara’s Carrot Pudding is best served warm, and almost tastes like a crustless pumpkin pie and is rich in beta-carotene, an antioxidant.  Beta-carotene gives carrots their bright orange color and is absorbed in the body and converted into vitamin A during digestion.  While you may not eat a whole cup of carrots if you eat a serving of this a pudding, one cup of chopped carrots provides 428% of an adult’s *daily value (DV) of vitamin A (USDA, 2019).  You can use 2% milk and cut the sugar back by ¼ to cut fat and sugar, or make it “as is” and enjoy a tasty yet somewhat healthy treat.  I serve it as a side item to a holiday meal or for a simple potluck dish, but it can also be served as a dessert.




*Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.


Aunt Barbara’s Carrot Pudding


 1 lb. plus 2 carrots

1 cup sugar (can reduce by ½ for reduced sugar content)

1 cup milk (can substitute 2% milk to reduce fat content)

1 tsp. baking powder

2 heaping tablespoons of flour

¼ teaspoon cinnamon

3 eggs, slightly beaten

½ stick butter, melted


Preheat oven to 350 degrees. Cook carrots until tender.  Drain and add other ingredients. Mix in blender.  Pour in 8×8 pan or baking dish and cook for 50-60 minutes until center is firm. Use a toothpick to test for doneness.  When toothpick comes out clean, the pudding is ready to remove from the oven. Best served warm.


Sources: United States Department of Agriculture (USDA),


Feature image from, courtesy Suzy Hazelwood .

Cindy Chafin
Cindy Chafin, M.Ed., MCHES® serves as editor-in-chief of Unconditionally Her. Through her many years as a masters-level certified health educator and 18-year employment in a higher education setting – as well as several years as a graduate and doctoral student – she has written countless articles, essays, publications, grant applications, proposals, reports, and other technical and creative writing documents. In addition to her training and professional work experience, she spent four years as volunteer editor of New Focus Daily, a publication of the Women Survivors Alliance, a national women cancer survivors-focused organization based in Nashville, Tennessee.
While serving as editor of Unconditionally Her, a women-focused magazine which provides content on anything from recipes, travel, books, and everything in between, she has a special interest in fitness, health, and well-being. She is certified by the National Commission on Health Education Credentialing (NCHEC) and was part of the first cohort to receive master's level designation. NCHEC certifies health education specialists, promotes professional development, and strengthens professional preparation and practice. She is proud to be a CHES® and has been a public health professional for many years after receiving her graduate degree in health promotion and education from Vanderbilt University in Nashville, Tennessee. She was a personal trainer and group fitness instructor for many years and looks forward to re-engaging with women one-on-one as a health coach pending completion of her certification and doctoral degree to supplement her public health and academic work.

She currently is the Associate Director for Community Programs for the Center for Health and Human Services at Middle Tennessee State University in Murfreesboro, Tennessee, located just outside of Nashville, where she has been a project director of multiple grants since 2002 and served as interim director from 2015-2018. Cindy offers her consulting services and volunteer hours under the umbrella of Community Health Collaboratives, LLC which she founded in 2002 for organizations such as Unconditionally Her and other non-profit and charity organizations. She is pleased to promote empowerment and confidence of women readers across the globe, and to provide inspiration, motivation, and voice for social change through her role as editor-in-chief of Unconditionally Her.