|Main ingredients||carrots, butter, sugar, eggs, spices|
An English recipe, published in 1591, describes "pudding in a Carret(sic) root" that is essentially a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs. In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes. These were a predecessor to the carrot cake. Carrot pudding has been served in Ireland since at least the 18th century. It was also served in the United States as long ago as 1876. Because sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK. Later on, carrot cake was seen as a 'health food'.
- A. W. (1591). A Book of Cookrye: Very Necessary for All Such as Delight Therin. Edward Allde.
- Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0.
- Belinda McKeon (2010-03-13). "Bia, glorious bia". The Irish Times.
- staff (April 1876). "Home and Society". Scribner's Monthly. 0011 (6): 892–896.
- Julie Sahni (1985). Classic Indian vegetarian and Grain Cooking. HarperCollins. p. 512. ISBN 0-688-04995-8.
- Tan Bee Hong (2010-03-27). "Spice of India". New Straits Times. Malaysia.
- Procopio, Michael (April 10, 2009). "Carrot Pudding". Bay Area Bites. KQED. Retrieved 2010-04-04.