Carrot pudding recipe – a delicious no bake dessert made from grated carrots, dates, ginger, nut butter, nutmeg and cinnamon.
I think the best thing about cooking is the experimenting aspect of it, c’mon am I the only that loves diving into the kitchen and exploring something new? I’m sure I am not alone with this one. Anyway, I had a large bag of unused carrots on my vegetable trolley; they’d been sitting there for a number of days now.
That is when it occurred to me to make this delicious and creamy carrot pudding – oh so simple to make using a high speed blender.
Reactions to the creamy carrot pudding recipe
In short, when I made this creamy carrot dessert recipe, honestly the results were divine.
I had a few relatives sample the end result and ended up requesting more. I’m pleased with my modern day spin on this old fashioned carrot pudding because it draws upon my Caribbean lineage – with nutmeg, cinnamon and ginger being the star of the show.
This recipe for carrot pudding calls for……….
- Virgin coconut oil
- Peanut butter or almond butter (legume free)
- Fresh ginger
- Vanilla bean pod (scraped) or extract
How to make carrot pudding
It’s so simple to make this recipe – grab the listed ingredients and a high speed blender (mine is a vitamix)
I added some nut butter to capitalise on the creaminess which worked and the dates gave a subtle sweetness. The thing I liked about this dessert was the rich texture combined with a subtle element of sweetness.
Whether you’re vegan, raw-ist or a carnivore I’m sure you will like this vitamin A enriched treat.
- 2 cups of grated carrots
- 7 pitted dates Medjool if possible
- 2 tbsp of virgin coconut oil
- 1/3 cup of water
- 2 tbsp of peanut butter or almond butter
- 1 small cube of ginger
- 1/2 vanilla bean pod scraped
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- Add the water to the blender accompanied by the rest of the ingredients and blend until a creamy texture begins to form.