Easy Carrot Cake Budin – Creamy 40-Minute Dessert

Carrot Cake Budin is my take on the classic Puerto Rican bread pudding, infused with the warm spices and sweet carrots of a traditional carrot cake. It's a dessert that feels familiar yet exciting, and it's perfect for when you want something comforting without spending hours in the kitchen.

This recipe uses simple ingredients you likely have on hand, and the technique is straightforward: soak bread in a spiced custard, bake until set, and finish with a tangy cream cheese glaze. The result is a moist, tender pudding with a crispy top and a rich, caramelized bottom.

I've tested this recipe multiple times to get the ratios right, so you'll get a perfectly balanced dessert every time. Whether you're serving it for a holiday gathering or a weeknight treat, this budin delivers on flavor and ease.

About the Ingredients

6 cups (about 300g) day-old brioche or challah bread, cut into 1-inch cubes

Stale bread absorbs the custard better; if using fresh, toast it lightly. Substitute with any sturdy white bread like sourdough.

2 cups (240g) grated carrots, packed

Freshly grated carrots add moisture and sweetness. Pre-shredded carrots are drier; squeeze out excess liquid if using them.

4 large eggs

Eggs set the custard. For a richer version, use 3 eggs plus 2 yolks. Room temperature eggs blend better.

1 cup (240ml) whole milk

Whole milk gives a creamy texture. Substitute with 2% or a mix of milk and heavy cream for extra richness.

1 cup (240ml) heavy cream

Heavy cream adds richness. For a lighter option, use half-and-half, but the pudding will be less decadent.

3/4 cup (150g) granulated sugar

Sugar sweetens the custard. You can reduce to 1/2 cup if you prefer less sweet, or use coconut sugar for a deeper flavor.

1/4 cup (60g) packed brown sugar

Brown sugar adds molasses notes. Use dark brown for a stronger flavor.

2 teaspoons ground cinnamon

Cinnamon is key in carrot cake. You can add 1/2 teaspoon nutmeg and 1/4 teaspoon cloves for extra spice.

1 teaspoon vanilla extract

Pure vanilla enhances the flavors. Use a good quality extract or scrape a vanilla bean.

1/2 teaspoon salt

Salt balances the sweetness. Use fine sea salt.

For the cream cheese glaze: 4 oz (113g) cream cheese, softened

Full-fat cream cheese gives the best texture. Neufchâtel works as a lighter option.

1/2 cup (60g) powdered sugar

Powdered sugar sweetens the glaze without grittiness. Sift it to avoid lumps.

2-3 tablespoons milk

Milk thins the glaze to drizzling consistency. Use as needed.

Tips & Tricks

Use day-old bread

Fresh bread turns mushy. If you only have fresh, cut it into cubes and bake at 300°F (150°C) for 10 minutes to dry it out.

Don't overmix the custard

Whisk until the eggs are just combined to avoid air bubbles that can create a spongy texture.

Let the budin rest after baking

This allows the custard to set and makes slicing cleaner. At least 15 minutes is ideal.

Step-by-Step Instructions

1. Preheat and prepare pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Mix dry ingredients

In a small bowl, combine the sugar, brown sugar, cinnamon, and salt. This ensures even distribution of spices.

3. Whisk custard base

In a large bowl, whisk the eggs until frothy. Add the milk, heavy cream, vanilla, and the sugar-spice mixture. Whisk until fully combined.

4. Combine bread and carrots

Place the bread cubes in a large bowl. Pour the custard over them and add the grated carrots. Gently fold until all bread is coated. Let it sit for 10 minutes so the bread absorbs the custard.

5. Transfer to baking dish

Pour the mixture into the prepared dish, spreading it evenly. Press down gently to ensure the bread is submerged in the custard.

6. Bake the budin

Bake for 35-40 minutes, or until the top is golden brown and the center is set but slightly jiggly. A knife inserted 1 inch from the edge should come out clean; the internal temperature should reach 160°F (71°C).

7. Cool slightly

Remove from the oven and let cool on a wire rack for at least 15 minutes. This allows the custard to set further.

8. Make the glaze

While the budin cools, beat the cream cheese until smooth. Add the powdered sugar and 2 tablespoons of milk, beating until smooth. Add more milk if needed for a drizzling consistency.

9. Glaze and serve

Drizzle the glaze over the warm budin. Serve warm or at room temperature.

Delicious Variations

• Add 1/2 cup of chopped walnuts or pecans to the mixture for crunch.
• Swap the cream cheese glaze for a simple powdered sugar and lemon juice icing for a brighter flavor.
• Stir in 1/2 cup of raisins or shredded coconut for extra texture and sweetness.

How to Store Carrot Cake Budin

Frequently Asked Questions

Try this Carrot Cake Budin for your next dessert and let me know how it turns out in the comments below. Keep it simple, keep it growing.

Carrot Cake Budin

Carrot Cake Budin is a creamy, spiced bread pudding that tastes like your favorite carrot cake, ready in 40 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 6 cups (about 300g) day-old brioche or challah bread, cut into 1-inch cubes
• 2 cups (240g) grated carrots, packed
• 4 large eggs
• 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60g) packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• For the cream cheese glaze: 4 oz (113g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 2-3 tablespoons milk

📋 Instructions

1. 1Preheat and prepare pan — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. 2Mix dry ingredients — In a small bowl, combine the sugar, brown sugar, cinnamon, and salt. This ensures even distribution of spices.
3. 3Whisk custard base — In a large bowl, whisk the eggs until frothy. Add the milk, heavy cream, vanilla, and the sugar-spice mixture. Whisk until fully combined.
4. 4Combine bread and carrots — Place the bread cubes in a large bowl. Pour the custard over them and add the grated carrots. Gently fold until all bread is coated. Let it sit for 10 minutes so the bread absorbs the custard.
5. 5Transfer to baking dish — Pour the mixture into the prepared dish, spreading it evenly. Press down gently to ensure the bread is submerged in the custard.
6. 6Bake the budin — Bake for 35-40 minutes, or until the top is golden brown and the center is set but slightly jiggly. A knife inserted 1 inch from the edge should come out clean; the internal temperature should reach 160°F (71°C).
7. 7Cool slightly — Remove from the oven and let cool on a wire rack for at least 15 minutes. This allows the custard to set further.
8. 8Make the glaze — While the budin cools, beat the cream cheese until smooth. Add the powdered sugar and 2 tablespoons of milk, beating until smooth. Add more milk if needed for a drizzling consistency.
9. 9Glaze and serve — Drizzle the glaze over the warm budin. Serve warm or at room temperature.

👨‍🍳 Chef's Note: For a more intense carrot flavor, you can add 1/2 teaspoon of ground ginger or a pinch of nutmeg to the custard.

Servings: 6

Cuisine: Latin American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.