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 project director for the Women Survivors Alliance and New Focus Daily magazine. Cindy is masters-level certified in health education 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 degree in health promotion and education from Vanderbilt University in Nashville, Tennessee.

Cindy has been involved in multiple cancer activities and projects since 2000, including serving as the state coalition coordinator for Tennessee for 13 years, and currently is involved with several cancer organizations. 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. She has been touched by cancer personally after seeing both family and friends alike suffer from the disease.

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 the Women Survivors Alliance and other non-profit and charity organizations. She is pleased to partner with New Focus Daily and WSA.