This 4-ingredient slow cooker carrot pudding is the kind of old-fashioned dessert that feels surprisingly special for how little work it takes. Using raw shredded orange carrots gives it a naturally sweet flavor and soft, spoonable texture as it cooks low and slow, and it is a great recipe to keep in your back pocket for holidays, potlucks, or a cozy weekend dessert when the oven is already busy.
Serve this warm on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of cold heavy cream for a simple vintage-style finish. It also pairs well with coffee after dinner, and if you are serving it for a holiday meal, it fits right in beside baked ham, roast chicken, or a classic Sunday supper spread.
4-Ingredient Slow Cooker Vintage Carrot Pudding
Servings: 6
Ingredients
4 cups raw shredded orange carrots
1 can sweetened condensed milk, 14 ounces
1 cup raisins
2 tablespoons butter
Directions
1. Lightly grease the inside of your slow cooker, then add the raw shredded carrots, sweetened condensed milk, raisins, and butter.
2. Stir everything together until the carrots are evenly coated and the raisins are distributed throughout the mixture.
3. Cover and cook on low for 4 to 5 hours, stirring once or twice if convenient, until the carrots are very tender and the mixture is thickened into a soft pudding.
4. Spoon the pudding into small bowls and serve warm.
Variations & Tips
Add warm spice: If you want a more classic holiday-dessert flavor, stir in a pinch of cinnamon or nutmeg. It is not part of the original 4-ingredient approach, but it works really well if you want a little extra warmth.
Make it smoother: For a softer, more uniform pudding texture, use finely shredded carrots instead of thicker shreds. They break down more as they cook, which is especially nice if you are serving this to kids or anyone who prefers a less textured dessert.
Watch the moisture: Slow cookers can vary quite a bit, so start checking near the 4-hour mark. If your pudding seems a little loose, leave the lid slightly ajar for the last 20 to 30 minutes so some excess moisture can escape.
Prep ahead: To save time on a busy day, shred the carrots the night before and store them in an airtight container in the refrigerator. Then all you have to do the next day is add everything to the crock pot and let it cook.