This carrot pudding is the kind of dessert that makes the whole kitchen smell warm and welcoming. It’s creamy, gently spiced, and dotted with crunchy nuts for a bit of texture in every bite. The sweetness is natural and balanced, thanks to carrots and a touch of brown sugar or maple.
Whether you’re serving it warm from the pot or chilled from the fridge, it tastes like comfort. It’s also simple to make, forgiving, and easy to adjust to your tastes.
Why This Recipe Works
- Carrots add natural sweetness and moisture, so you don’t need loads of sugar or cream to get a silky pudding.
- Lightly toasting the nuts boosts their flavor and keeps them crunchy, so they don’t get lost in the pudding.
- Warm spices (cinnamon, cardamom, and a pinch of nutmeg) give the pudding a cozy, dessert-like feel without being heavy.
- Milk and a bit of cream create a rich base, while cornstarch thickens it into a smooth, spoonable texture.
- A hint of citrus brightens the flavor so the pudding doesn’t taste flat or too sweet.
Ingredients
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 2 tablespoons unsalted butter or coconut oil
- 1/3 cup light brown sugar or pure maple syrup (adjust to taste)
- 2 cups whole milk (or a rich plant milk like oat or almond)
- 1/2 cup heavy cream or coconut cream (optional for extra richness)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Pinch of nutmeg
- 1/4 teaspoon fine sea salt
- Zest of 1/2 orange or 1 teaspoon fresh orange juice (optional but recommended)
- 1/2 cup mixed nuts, roughly chopped (walnuts, pecans, pistachios, or almonds)
- 2 tablespoons raisins or chopped dates (optional)
How to Make It
- Toast the nuts. Place the chopped nuts in a dry skillet over medium heat. Stir for 3–4 minutes until fragrant and lightly golden.
Transfer to a plate to cool.
- Cook the carrots. In a medium saucepan, melt the butter over medium heat. Add the grated carrots and a pinch of salt. Cook, stirring often, for 6–8 minutes until they soften and smell sweet.
- Add spices and sweetener. Stir in the cinnamon, cardamom, nutmeg, and brown sugar or maple syrup.
Cook for 1–2 minutes, letting the sugar melt and coat the carrots.
- Pour in the dairy. Add the milk and cream. Bring to a gentle simmer, not a boil. Reduce heat to low and cook for 6–8 minutes, stirring occasionally so nothing sticks.
- Thicken the pudding. Whisk the cornstarch with 2 tablespoons of cold water to make a smooth slurry.
Slowly drizzle it into the pot while stirring constantly. Keep stirring for 2–3 minutes until the pudding thickens and looks glossy.
- Finish the flavor. Turn off the heat. Stir in the vanilla and orange zest or juice.
Taste and adjust sweetness or salt.
- Fold in the nuts. Reserve a tablespoon or two for garnish, then stir the rest into the pudding. If using raisins or dates, fold them in now.
- Serve warm or chill. Spoon into bowls and top with the reserved nuts. For a firmer, cool pudding, pour into a shallow dish, press plastic wrap directly on the surface, and chill for 2–3 hours.
Keeping It Fresh
- Refrigerate: Store in an airtight container for up to 4 days.
Press plastic wrap on the surface to prevent a skin from forming.
- Reheat: Warm gently on the stove with a splash of milk to loosen, or microwave in short bursts, stirring between each one.
- Freeze: Not ideal. The texture can turn grainy after thawing. If you must, freeze for up to 1 month and whisk well after defrosting.
- Make-ahead: The flavor deepens by day two.
Add fresh nuts on top at serving time to keep the crunch.
Why This is Good for You
- Carrots bring beta-carotene, which your body converts to vitamin A for vision and immune health.
- Nuts add healthy fats and protein, making the dessert more satisfying and balanced.
- Moderate sweetness avoids sugar overload, and the spices add flavor without extra calories.
- Milk or fortified plant milk contributes calcium and vitamin D, supporting bone health.
Pitfalls to Watch Out For
- Curdling: Boiling milk can curdle. Keep the heat gentle and stir often.
- Lumpy texture: Always mix cornstarch with cold water first, then add it slowly while stirring.
- Watery pudding: If your carrots are very moist, cook them a bit longer before adding milk to evaporate excess water.
- Bland flavor: Don’t skip salt or citrus. Both lift the sweetness and sharpen the spices.
- Soggy nuts: Fold nuts in at the end and save some for topping, especially if you plan to chill the pudding.
Recipe Variations
- Dairy-free: Use full-fat coconut milk plus almond or oat milk.
Swap butter for coconut oil.
- Date-sweetened: Blend 6–8 soft dates with some of the milk, then add to the pot instead of sugar.
- Spice swap: Try ginger and allspice instead of cardamom, or add a pinch of clove for a bolder profile.
- Protein boost: Stir in 2 tablespoons almond butter after thickening. It melts in and adds body.
- Crunch topper: Sprinkle with toasted coconut flakes or crushed pistachios before serving.
- Citrus twist: Use lemon zest instead of orange for a brighter, sharper finish.
- Extra creamy: Replace 1/4 cup milk with condensed milk and reduce added sugar to taste.
FAQ
Can I use pre-shredded carrots?
Yes, but they can be a bit dry and coarse. If using them, chop them finer or cook a few extra minutes so they soften properly.
How do I make it less sweet?
Reduce the sugar or maple to 1/4 cup and rely on the carrots’ natural sweetness.
You can always add a little more at the end.
What nuts work best?
Walnuts and pecans add warmth, almonds bring a pleasant crunch, and pistachios offer color and a gentle sweetness. Use one or a mix.
Can I skip the cornstarch?
You can simmer longer to reduce and thicken naturally, or swap in 1 1/2 tablespoons arrowroot. Avoid boiling after adding arrowroot.
Is this good served cold?
Absolutely.
Chilling firms it up and lets the flavors meld. Add fresh nuts on top right before serving.
How can I make it vegan?
Use plant milk (oat, almond, or coconut), coconut cream for richness, and coconut oil instead of butter. Sweeten with maple syrup or date paste.
What if my pudding is too thick?
Whisk in warm milk, a tablespoon at a time, until it loosens to your liking.
What if it’s too thin?
Simmer a few more minutes, or whisk another teaspoon of cornstarch with cold water and add slowly while stirring.
Can I add eggs for a custard feel?
Yes.
Whisk 2 egg yolks with a little warm milk, then temper into the pot off heat. Return to low heat and stir until slightly thickened. Don’t boil.
Can I bake this into a casserole?
You can.
Pour the thickened mixture into a buttered dish, sprinkle with nuts, and bake at 350°F (175°C) for 15–20 minutes until set around the edges.
Wrapping Up
Taste-Me Nut Carrot Pudding is simple, warm, and satisfying. It’s a small-batch dessert that feels special without being fussy, and it adapts to whatever you have in the pantry. Keep the spices gentle, toast the nuts, and don’t skip that tiny hit of citrus.
Serve it warm tonight, and enjoy the chilled leftovers tomorrow—the flavor only gets better.