Raw Vegan Carrot Cake Pudding


January 9, 2012

This raw vegan carrot cake pudding is quick, easy, and delicious.

I don’t want to mislead you and pretend this can replace a delectable piece of carrot cake. Sadly, it cannot. However, if you are not inclined to bake and want a little taste of some of the notes of a carrot cake then this pudding hits the spot.

I decided to try a variation-on-a-theme after the popularity of the orange cranberry pudding and sweet potato pudding. They vegan puddings are super quick and delicious.

However, I wanted to create something in the same realm that had a much milder flavor, so that I could feed it to children. Rather than attempt to replicate a slice of carrot cake, I decided to use it as my inspiration, and use many of the ingredients in my mother’s carrot cake, which is to die for!

My mum swears that the secret to the delicious moist quality of her carrot cake is the pineapple. So I decided to sweeten this pudding with pineapple, in the hopes of adding a touch of that magic to this dessert. Next, the dates and walnuts.

I tried this carrot cake pudding with 1/2 cup of walnuts and it was a little bit overpowering, so I reduced it to just small handful. However, after the pudding had chilled in the fridge, the walnuts were quite pleasing. So feel free to add in some more if the moment takes you there!

You could also add in a tiny bit more nutmeg and the tiniest pinch of cloves to this carrot cake pudding for a more festive flavor. I have also made this carrot cake pudding with a little bit of shredded coconut, which adds a nice little boost.

Serving this carrot cake pudding with some cashew cream and raisins. This pudding is delicious warm straight out of the blender. But chilling it allows the flavors to infuse.

Either way, this quick easy carrot cake pudding is very pleasing to those of us without a baked carrot cake on hand. Enjoy!

 

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
Author Tess Masters

Ingredients

Instructions

  1. 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. 
  2. Spoon into 6 individual glasses or bowls, and chill in the fridge for a few hours to thicken. 
  3. Serve with cashew cream and chopped walnuts. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 13

  1. 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

    1. 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!

  2. 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.

    1. 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 🙂

  3. 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!

    1. 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!

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *