Carrot pudding is a dish traditional to a wide range of cultures around the world.

It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert.

An English recipe, published in 1591, describes "pudding in a Carret [sic] root"[1] that is essentially a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs.

[1] In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes.

[4] Because sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK.