If you are looking for an alternative to your bowl of oatmeal in the morning that is nutrient dense, grain-free, and has no added sugar then this is your lucky day. I introduce you to Carrot Pudding! I have been obsessed with this stuff and make it at least weekly. It is the new year and many people are looking to cut their sugar intake and eat more vegetables. This is the perfect time to share this recipe because it fits those requirements and will hopefully keep you on the right track for the rest of your life. Carrots are naturally sweet and loaded with nutrients. The definition of nutrient dense is a food relatively rich in nutrients for the number of calories it contains. Switching out tortillas for lettuce leaf, rice for cauliflower, or even oats for carrots is a great way to add more nutrient dense foods to your life.
Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants like vitamin C. Being that they only contain about 12 grams of carbohydrates and 53 calories per cup, you can see just how nutrient dense they really are. These are one of the vegetables that actually get more nutrient dense when cooked. Their carotenoids actually increase when heated or cooked…bonus! Carrots are one of my favorite vegetables to grab for a quick snack and being that they are one of the most popular root veggies, I am not alone. They are still beneficial when eaten raw so grab some crunchy carrots with my Spring Pea Dip or Cilantro Lime Hummus next time you want a nutritious snack.
Carrot pudding can also make a delicious snack but I enjoy this recipe the most at breakfast alongside a couple of pasture eggs. If I find myself getting a sweet tooth at night I warm up a bowl of carrot pudding and it satisfies the need for dessert without reaching for a bowl of ice cream or slice of pie. You have free range to eat carrot pudding at any time of the day, not just at breakfast.
The spices in here are what turn plain carrots into carrot pudding. Cardamom is a spice that comes from the seed pods of plants in the ginger family. That must be why I love it so much because I am a ginger fanatic! It can be rather potent so if you are new to cardamom you may want to start lower and see how you like it. You can always add more cinnamon or a pumpkin pie spice, that will also have nutmeg or clove in it, instead to add more flavor to the pudding. Make it your own!
- 3 large carrots, grated (about 4 cups) *see note
- 1 can (13.5 ounces) full fat coconut milk
- 1½ teaspoons cardamom powder
- 2 teaspoons vanilla powder or extract
- ½ teaspoon ground cinnamon
- ½ cup golden raisins
- ½ cup chopped walnuts
- Optional Add Ins: sliced banana, raw honey, coconut flakes, dried cranberries, pumpkin seeds, pecans, diced apples
- In a medium sauce pan over low-medium heat add all of the ingredients and mix well.
- Cook the pudding mixture until the coconut milk slightly thickens and the carrots soften, about 8-12 minutes.
- Serve warm with additional toppings as desired.
- Store leftovers in an airtight container for up to one week.