Carrot Cake Malva Pudding with Cream Cheese Sauce
Well, this was an experiment that actually went right. I held off on sharing it because there were a few ways it could have gone wrong, but I worked through those so you do not have to.
This is a dessert that brings together the warm, spiced flavors of carrot cake with the soft, sticky indulgence of South African malva pudding. It is not a fully traditional pudding. It has the body of a soft crumb cake, with a lightly caramelized top, a buttery, soaked texture near the surface, and a drizzle of cream cheese sauce that makes each bite rich and luscious.
I have always loved malva pudding growing up. It is a South African favorite, usually served with custard or ice cream. For this version, I swapped in a cream cheese sauce instead, giving it a slightly tangy lift that works perfectly with the carrots, walnuts, and apricot pockets. The result is soft, flavorful, and a little playful. It is perfect for spring or anytime you want a dessert that feels cozy but still a bit special.
Carrots add moisture, so it is important to pat them dry slightly before adding them to the batter. When it comes to the butter sauce, people often undersauce more than they oversauce. You can absolutely add more if you want it fully soaked, especially if you are after that classic malva pudding texture. I did not go as heavy on the soak here because the cream cheese sauce already makes it quite indulgent.
That said, if you are a malva pudding lover, you will want to make sure the butter sauce really gets in there. Just keep in mind this version leans more toward a soft crumb cake rather than the fully spongy texture of a traditional malva pudding.
Even if you have never tried malva pudding before, the combination of carrot cake flavors and that silky sauce makes it approachable and irresistible.
Carrot Cake Malva Pudding with Cream Cheese Sauce
This Carrot Cake Malva Pudding is a soft, spiced dessert combining the warmth of carrot cake with the buttery richness of South African malva pudding. With a tender crumb, lightly caramelized top, butter soak, and silky cream cheese sauce, it’s moist, flavorful, and perfectly balanced.
Ingredients
- 1 ½ cups grated carrot (or 1 cup lightly packed)
- 2 large eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ ground ginger
- ½ tsp nutmeg
- ½ tsp vanilla
- ½ cup neutral oil (e.g. peanut or coconut)
- ½ cup milk
- 2-3 tbsp apricot jam/preserves
- 1 tsp white vinegar (or lemon juice)
- ½ cup toasted walnuts, chopped
- ½ cup butter
- ½ cup sugar
- ½ cup heavy cream
- 2 tbsp apricot jam/preserves
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ cup milk
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F / 175°C and grease an 8x8 or 9x9 pan (a 9x13 works if you prefer a thinner pudding).
- In a medium bowl, beat eggs and sugar with a hand mixer until pale and fluffy. Add oil, milk, vanilla, apricot jam, and vinegar. Whisk lightly to combine.
- In a large bowl, combine flour, baking soda, salt, and cinnamon. Make a well in the center.
- Pour the wet ingredients into the dry. Fold gently with a spatula until just combined, do not overmix! Fold in carrots and walnuts carefully, making sure everything is evenly distributed without overworking the batter.
- Spread batter evenly in the pan and lightly tap to release air bubbles. Bake 35–40 minutes, starting to check at 30 minutes. A toothpick should come out mostly clean; slight moisture in the center is okay.
- While the cake bakes, melt butter, cream, sugar, and water together until smooth. When the cake is out of the oven, poke holes all over and pour the sauce evenly over the warm cake. Let it absorb for 5–10 minutes.
- In a small pot over low heat, gently whisk cream cheese, sugar, and milk until smooth and pourable. Stir continuously for 5 minutes, then let sit for 2–3 minutes to thicken slightly. Avoid high heat to prevent clumps.
- Cut carefully with a spatula or serrated knife. Drizzle cream cheese sauce over the top, add any remaining butter sauce, and sprinkle with walnuts and a few carrot shreds.
Notes
Tips:
- Be careful not to overmix the batter to prevent tunnels and holes.
- Too-wet carrots can make the base soggy; pat them dry (not completely bone dry).
- Greasing the bottom of the pan helps create a slight crust for texture.
- The center may be slightly jiggly when removed from the oven; this is normal for a malva-style pudding.
- Don’t overbake, or the pudding will dry out.
- Use a 9x9 or 9x13 pan depending on the depth you prefer; this will affect texture.
Storage:
- Pudding/Cake: Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently if desired.
- Butter Sauce: Keep in an airtight container in the fridge for up to 1 week. Rewarm before using.
- Cream Cheese Sauce: Store in an airtight container in the fridge for up to 3 days. Rewarm gently over low heat, stirring constantly to prevent separation.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.