Vegan Carrot Pudding Recipe

Vegan Carrot Pudding Recipe

  • 1 cup vanilla soy milk (such as Silk®)
  • 2 tablespoons turbinado sugar
  • 1 1/2 teaspoons blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts (optional)
  • 2 cups shredded carrots
  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.
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