“A veggie take on rice pudding and a 'need to use up old carrots'-experiment that turned out yummy! Serve hot or cold, with more soy milk or a nice hot tea.” - by LenoreRockchild
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 205 cal
- 10%
- Fat
- 7.7 g
- 12%
- Carbs
- 31.5 g
- 10%
Based on a 2,000 calorie diet
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