Vegan Carrot Pudding

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 take less than 10 minutes to whip this up in your blender from scratch.

When it comes to desserts, nothing beats an after dinner treat with tastes good and 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 also the same experience when I got around to making 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 

So it occurred to me to make this spectacular vegan carrot pudding – trust me when I feel you it’s 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.

Ingredients you will need

How to make carrot pudding

• Add all of the ingredients to your blender
• Blitz into a smooth thick consistency and scoop into serving bowls

Notes and tips

• Keep the pudding refrigerated for up to 5 days maximum
• I used my vitamix 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.
• Add the coconut milk as the carrots are being pureed, 1/3 cup is a rough guide, you may need less or a splash more of water to compensate.
• Feel free to add/swap out the spices 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

Whip up this carrot pudding in your blender in less than 5 minutes

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 2 serving

Calories: 328kcal

Author: Charla

Ingredients

• ▢ 2 1/2 cups carrots chopped and halved, about 4 large carrots
• ▢ 8 pitted dates Medjool if possible
• ▢ 1/3 cup of coconut milk have some more milk/water on standby
• ▢ 2 tbsp of almond butter peanut works too!
• ▢ fresh ginger 1 inch or 1 tbsp minced
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp of cinnamon
• ▢ 1/2 tsp of nutmeg

Instructions

• Add all of the ingredients to your blender
• Blitz into a smooth thick consistency (add more milk/water if required) and scoop into serving bowls
• Garnish with raisins, pistachio nuts, shredded coconut and cashews (optional)

Notes

• Keep the pudding refrigerated for up to 5 days maximum
• I used my vitamix 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.
• Add the coconut milk as the carrots are being pureed, 1/3 cup is a rough guide, you may need less or a splash more of water to compensate.
• Feel free to add/swap out the spices 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.

Nutrition

Calories: 328kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Sodium: 117mg | Potassium: 898mg | Fiber: 9g | Sugar: 26g | Vitamin A: 26730IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 3mg

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