Don't underestimate this vegan style carrot pudding. This is a delicious no bake sweet treat made from chopped carrots, dates, ginger, nut butter, nutmeg and cinnamon. It takes less than 15 minutes to whip this up in your blender from scratch.
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When it comes to desserts, nothing beats an after dinner treat that tastes good and is ready to eat within a matter of minutes.
Well that is what I present to you today, nothing but carrot goodness.
I think the best thing about cooking is the experimenting aspect of it, c'mon am I the only one who loves diving into the kitchen and exploring something new?
I haven't felt so elated about since I made my No Bake Mango Cheesecake trust me when I say that day was like winning the jackpot.
It was also the same experience when I got around to making some Mango Chia Seed Pudding.
I'm sure I am not alone with this one. Anyway, I had a large bag of unused carrots laying around in my vegetable trolley that was just gathering dust.
It occurred to me to make this spectacular vegan carrot pudding - trust me when I tell you that it is oh so simple and all you need is a high speed blender.
I had my family do the honours of taste testing this dessert a few times, making a few tweaks before finalising the recipe.
Although carrot is the star of the show, the nutmeg, cinnamon and ginger taps into my Caribbean heritage giving it the pudding a nice spice infused twist.
Ingredients you will need
- Carrots - you will want carrots that are preferably large in size that you need to peel first then slice and chop them in half.
- Plant based milk - I like to use coconut milk because it is rich/creamy however, any vegan milk will work.
- Ginger - Fresh ginger is best because it is much more pungent in taste.
- Nut butter - To keep the pudding peanut free I used almond butter. Smooth or crunchy works, doesn't really matter!
- Dates - Medjool are very juicy and naturally sweet, I would recommend getting those plus they are usually pitted. If you can't obtain them, regular dates are fine (check if they are pitted and remove the pit if needed).
- Nutmeg/cinnamon - Both spices work in tandem for warmth and a spicy flavour.
- Vanilla - To enhance the flavour of the pudding.
Reasons to make this pudding
- It is suitable for most dietary requirements whether you are paleo, gluten free, vegan or dairy free this pudding tickes all of those boxes.
- It doesn't contain any refined sugars, instead it is sweetened with dates making it a great sweet "guilt free treat".
- You only need 8 ingredients, preparation is very minimal and it takes less than 15 minutes to make the actual pudding.
- No baking is required! Instead you will be swapping the oven for the blender.
- Perfect to serve at a dinner or if you're hosting an event (serve it some cute glasses).
- Carrots and naturally sweet, again a perfect choice for those who have a sweet tooth and want something that taste sweet but not sickly sweet like some cakes/muffins are sometimes.
The steps
- Place the the coconut milk, vanilla, almond butter, minced ginger, cinnamon, nutmeg, dates and carrots in a high speed blender.
- Put the lid on and blitz into a smooth thick consistency, check the texture and add more milk, if needed.
- Scoop the mixture out, garnish (this is optional) and serve accordingly.
Notes and tips
- Keep the pudding refrigerated for up to 5 days maximum.
- I used my ninja blender to puree the carrots into a smooth consistency. The carrots DO NOT need to be grated if you are using a powerful blender like this one or a Blend Tech/Vitamix.
- Use the โ cup of coconut milk as a rough guide, you may need a splash more of milk/water to loosen up the pudding.
- Feel free to add/swap out the spices/berries and seeds i.e cardamom, caraway seeds, cranberries, cashew nuts
- Double or triple the recipe if necessary for more servings.
- If you don't own a powerful blender use a food processor instead or you may need to par boil the carrots for 5 minutes just to soften them first.
- The texture of the pudding should be thick not thin and watery. In a worse case scenario add more carrot to balance things out.
More no bake desserts you may like
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Vegan Carrot Pudding
Equipment
- blender
- serving bowls/glasses
Ingredients
- ⅓ cup of coconut milk (78ml) have some more milk/water on standby
- 1 teaspoon vanilla extract
- ½ tablespoon fresh ginger minced
- 3 tablespoon of almond butter peanut works too!
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- 10 pitted dates Medjool if possible
- 2 ½ cups carrots (320g) sliced and halved, about 3-4 large carrots
Instructions
- Place the the coconut milk, vanilla, almond butter, minced ginger, cinnamon, nutmeg, dates and carrots in a high speed blender.
- Put the lid on and blitz into a smooth thick consistency, check the texture and add more milk, if needed.
- Scoop the mixture out, garnish (this is optional) and serve accordingly.
Video
Notes
- Keep the pudding refrigerated for up to 5 days maximum.
- I used my ninja blender to puree the carrots into a smooth consistency. The carrots DO NOT need to be grated if you are using a powerful blender like this one or a Blend Tech/Vitamix.
- Use the โ cup of coconut milk as a rough guide, you may need a splash more of milk/water to loosen up the pudding.
- Feel free to add/swap out the spices/berries and seeds i.e cardamom, caraway seeds, cranberries, cashew nuts
- Double or triple the recipe if necessary for more servings.
- If you don't own a powerful blender use a food processor instead or you may need to par boil the carrots for 5 minutes just to soften them first.
- The texture of the pudding should be thick not thin and watery. In a worse case scenario add more carrot to balance things out.
MaK Schumacher says
At first, I was skeptical of this recipe. But then I made it and it was so good!! I did make a few alterations. I only added 4 dates. This was partially because the almond butter I was using is sweetened with dates. I also added 3/4 tbsp of honey. Instead of vanilla extract, I used vanilla straight from the pod. I made a little parfait with Greek yogurt, the carrot pudding, and topped it off with walnuts, crystallized ginger, and crushed dried banana pieces. Delicious! I plan on this being my breakfast for the next week! So excited to wake up in the morning and eat it!!
MaK Schumacher says
Oh! I also steamed the carrots for a bit before I put everything into the food processor.
Charla says
Hi MaK, A lot of people are skeptical about this recipe but I'm not offended. However, when they try it they enjoy it, even with their own adjustments similar to what you have done. The main thing is that you enjoyed the recipe and tailored it to suit :).
Linda Watson says
I just made it and itโs delicious! I added a 1/4 teaspoon of cardamom because yum, but it would have been fine exactly as written. Will make again. Thanks! ๐
Charla says
Hi Linda, I'm glad you liked the pudding and happy that you adjusted it with the cardamom to suit your taste buds (not offended, just happy that you liked it.)
Angela says
This recipe is a must try. So flavorful while being healthy.
Charla says
Yes it is! Thanks Angela
veenaazmanov says
Love the Cinnamon and Nutmeg flavors infused to this delicious Carrot Pudding. Amazing combination of Dates, Almond Butter and Coconut Milk too.
Charla says
Thanks Veena
Jovita says
This carrot pudding looks AMAZING. Bookmarking the recipe!
Charla says
Thanks Jovita
Julia says
This sounds delicious and I love that it can be refrigerated for up to 5 days!
Charla says
Thanks Julia
Alison says
This sounds so delicious! I'm a plant-based vegan so this is the perfect healthy dessert!
Charla says
Yay! Thanks Alison.
Ceil says
Hi Charla,
This was another winner! I love carrots and totally enjoyed this dessert.
I did however need to add more water than your recommended to the
recipe in order for the blender to work. Thanks bunches for sharing. ๐
Charla says
Hi Ceil. Glad you enjoyed the recipe. I use a Vitamix which is a high powered blender which breaks down the ingredients with ease. Not sure what blender you have but if it's not the latter that may explain the additional use of water.
Ceil says
Hi Charla,
Thanks for explaining the reason why I needed to add more water to the recipe...I've heard great things
about the Vitamix, but haven't invested in one as yet because I'm still bouncing around the globe.
I'm however, looking forward to making this investment when I return to the USA.
Charla says
Hey there Ceil.
Please do! It's costly but worth every single penny. There's not a day that goes by where I don't use my Vitamix, it's so powerful and blitz everything within a matter of seconds.
Ceil says
Hi Charla,
I made this dessert last night - it's also a winner!
I did however, find it necessary to add another 1/4 cup of water
to your specified amount in order to get my blender to
blend all the ingredients together. Thanks for sharing. ๐
Ceil