Raw Vegan Carrot Cake Pudding
This raw vegan carrot cake pudding is super easy and tastes like dessert without the need to bake.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Ingredients
- 2 cups strained fresh carrot juice
- 1 cup chopped fresh pineapple
- 1 cup raw unsalted cashews, soaked
- 2 tablespoons pure maple syrup
- 2 tablespoons raw walnuts, plus more to taste
- 2 teaspoons natural vanilla extract
- 2 teaspoons cinnamon, plus more to taste
- 1 teaspoon finely grated lemon zest, plus more to taste
- 1 teaspoon ground nutmeg, plus more to taste
- Pinch of Celtic sea salt
- 2 medium avocados, pitted and peeled
Instructions
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Throw all of the ingredients into the blender (except the avocados), and blast on high for 30 to 60 seconds until smooth. Add the avocado, and blast again until smooth and creamy. Tweak the pineapple, maple syrup, walnuts, cinnamon, lemon zest, and nutmeg to taste.
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Spoon into 6 individual glasses or bowls, and chill in the fridge for a few hours to thicken.
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Serve with cashew cream and chopped walnuts.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 12
This looks decadent. I love it!
Elaine,
It IS decadent and SO good!
Can’t wait to hear what you think 🙂
This sounds absolutely wonderful! A must-make for me and enough for me to share with my mentoring students. The best way to show that a raw vegan diet is delicious is to give samples of your un-cooking!
Thanks for this beautiful website. I’ve bookmarked it.
Karen
Thankyou for the kind words of encouragement Karen. I really appreciate it.
I look forward to hearing what you and your students think of the recipes.
Great to have you here!
Aw, thanks Red Raw!
Great to have you here 🙂
Thank you very much for the recipe. Yesterday, prepared this dessert for my wife. It turned out very tasty, but next time I will make it not so sweet.
Thanks for taking the time to comment on your experience!
I thought it was a little sweet too.
But I don’t eat sugar very much and always think most people prefer things a bit sweeter than me so I got a big heavy handed with this one! LOL!
So this is really valuable feedback for me.
Thankyou 🙂
Great!
I look forward to hearing what you both think!
OK – I finally got around to making this. It tasted exactly like carrot cake batter (no need to ask how I know this)!
I put it in a bowl over a bed of grated carrot and sprinkled with raisins, coconut and a couple of chopped walnuts. Heaven!
Oh YUM!
LUUUUUV your blend!
I know! That is exactly what I thought when I made this recipe. I have been known to lick out the carrot cake batter too 🙂 OINK!
When cashews cause problems like gout, and almonds and walnuts do not can they be use in place of the cashews?
Yes. Cashews can absolutely contribute to fungus in the body and issues like gout. I reserve them for treats. Walnuts are too bitter to be used in huge amounts as a general substitute for cashews in recipes. But blanched raw almonds work beautifully. Just don’t use raw almonds with the skins on or you will get a very rustic consistency that is not desirable in this recipe.