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.
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
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, 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
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Vegan Carrot Pudding
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.
Linda Watson
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! 💕
Charla
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
This recipe is a must try. So flavorful while being healthy.
Charla
Yes it is! Thanks Angela
veenaazmanov
Love the Cinnamon and Nutmeg flavors infused to this delicious Carrot Pudding. Amazing combination of Dates, Almond Butter and Coconut Milk too.
Charla
Thanks Veena
Jovita
This carrot pudding looks AMAZING. Bookmarking the recipe!
Charla
Thanks Jovita
Julia
This sounds delicious and I love that it can be refrigerated for up to 5 days!
Charla
Thanks Julia
Alison
This sounds so delicious! I'm a plant-based vegan so this is the perfect healthy dessert!
Charla
Yay! Thanks Alison.
Ceil
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. 🙂
Charla
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
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
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
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