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    BLANK » Recipe Index » Dessert

    Vegan Carrot Pudding

    Last Updated January 11, 2023. Published May 28, 2020 By Charla 17 Comments

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    long carrot pudding pin

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

    Delicious low carb creamy carrot pudding made in a blender within 10 minutes

    overhead shot of the pudding

    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.

    Ingredients you will need

    ingredients for carrot pudding

    How to make carrot pudding

    steps 1-2 making the vegan 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, ⅓ 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

    • Vegan Key Lime Pudding
    • Vegan Pumpkin Parfait
    • Vegan Avocado Chocolate Mousse
    • Pineapple Cheesecake
    • Papaya Chia Pudding
    • No Bake Chocolate Cheesecake

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    carrot pudding with garnish

    Vegan Carrot Pudding

    Whip up this carrot pudding in your blender in less than 5 minutes
    5 from 7 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 ½ cups carrots chopped and halved, about 4 large carrots
    • 8 pitted dates Medjool if possible
    • ⅓ cup of coconut milk have some more milk/water on standby
    • 2 tablespoon of almond butter peanut works too!
    • fresh ginger 1 inch or 1 tablespoon minced
    • 1 teaspoon vanilla extract
    • 1 teaspoon of cinnamon
    • ½ teaspoon 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, ⅓ 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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Black Eyed Peas Curry (Stovetop or Instant Pot)
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Linda Watson

      March 21, 2023 at 11:12 pm

      5 stars
      I just made it and it’s delicious! I added a 1/4 teaspoon of cardamom because yum, but it would have been fine exactly as written. Will make again. Thanks! 💕

      Reply
      • Charla

        March 22, 2023 at 6:49 am

        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.)

        Reply
    2. Angela

      May 28, 2020 at 3:22 pm

      5 stars
      This recipe is a must try. So flavorful while being healthy.

      Reply
      • Charla

        May 28, 2020 at 3:23 pm

        Yes it is! Thanks Angela

        Reply
    3. veenaazmanov

      May 28, 2020 at 3:22 pm

      5 stars
      Love the Cinnamon and Nutmeg flavors infused to this delicious Carrot Pudding. Amazing combination of Dates, Almond Butter and Coconut Milk too.

      Reply
      • Charla

        May 28, 2020 at 3:23 pm

        Thanks Veena

        Reply
    4. Jovita

      May 28, 2020 at 3:16 pm

      This carrot pudding looks AMAZING. Bookmarking the recipe!

      Reply
      • Charla

        May 28, 2020 at 3:23 pm

        Thanks Jovita

        Reply
    5. Julia

      May 28, 2020 at 2:46 pm

      This sounds delicious and I love that it can be refrigerated for up to 5 days!

      Reply
      • Charla

        May 28, 2020 at 3:23 pm

        Thanks Julia

        Reply
    6. Alison

      May 28, 2020 at 1:39 pm

      5 stars
      This sounds so delicious! I'm a plant-based vegan so this is the perfect healthy dessert!

      Reply
      • Charla

        May 28, 2020 at 1:41 pm

        Yay! Thanks Alison.

        Reply
    7. Ceil

      January 17, 2017 at 5:50 pm

      5 stars
      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. 🙂

      Reply
      • Charla

        January 17, 2017 at 5:57 pm

        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.

        Reply
        • Ceil

          January 18, 2017 at 5:51 pm

          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.

          Reply
          • Charla

            January 18, 2017 at 8:08 pm

            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.

            Reply
    8. Ceil

      January 15, 2017 at 6:08 pm

      5 stars
      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. 🙂

      Ceil

      Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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