Vegan Carrot Pudding

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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 205 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.