Vegan Carrot Pudding recipe

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Ingredients

1 cup vanilla soy milk (such as Silk®)
2 tablespoons turbinado sugar
1 ½ teaspoons blackstrap molasses
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
2 tablespoons all-purpose flour
⅓ cup raisins
⅓ cup chopped walnuts
2 cups shredded carrots

Nutrition Info

205.1 calories
carbohydrate: 31.5 g
cholesterol: : -
fat: 7.7 g
fiber: 3.3 g
protein: 4.8 g
saturatedFat: 0.8 g
servingSize: -
sodium: 74.2 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk soy milk, turbinado sugar, molasses, vanilla extract, cinnamon, ginger, allspice, and nutmeg together in a saucepan over medium-low heat until well incorporated, 2 to 3 minutes. Whisk in flour until smooth, 3 to 5 minutes.

  2. Fold raisins and walnuts into soy milk mixture, add carrots. Cook and stir pudding over low heat, keeping just below a boil, until carrots are softened, 30 minutes.

Recipe Yield

4 servings

Recipe Note

A veggie take on rice pudding and a 'need to use up old carrots'-experiment that turned out yummy! Serve hot or cold, with more soy milk or a nice hot tea.

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