Sweet, inviting, and made for sharing, Carrot Cake Pudding is a vegan, vegetarian dessert made with fresh or bottled carrot juice, coconut milk, and pure maple syrup. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: Not specified
- Yield: 6
- Category: Dessert
- Cuisine: Kitchen notes
Ingredients
- 2 cups fresh or bottled carrot juice (make sure it’s 100% carrot juice)
- 2 cups coconut milk
- 2 Tbsp. pure maple syrup
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. cardamom
- 5 Tbsp. kuzu root powder
- Whipped coconut cream (for topping, optional)
- Golden raisins (for garnish, optional)
Method
- Combine all ingredients in a bowl or a large measuring cup. Remove 1/2 cup of the liquid and pour the remainder of the mixture into a small saucepan. Whisk together the 1/2 cup of the mixture and 5 tablespoons kuzu root powder and stir until completely dissolved. Set aside.
- Bring the mixture in the saucepan to a boil and whisk in the reserved liquid. Whisk constantly until the pudding begins to thicken. Remove from the heat and let sit for a few minutes while you get 6 glasses or bowls. Divide the liquid between the glasses and place them in the refrigerator to set, 4-6 hours.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
