This Carrot Cake Pudding recipe was originally posted on Against All Grains.
“My favorite part about carrot cake is all of the fun stuff inside of the cake – raisins, pecans, and coconut. I toasted the toppings and added golden and Thompson raisins to throw on top of this pudding to give it a little texture and some of the classic flavors you find in the cakes.
I also filled the pudding with the quintessential carrot cake spices – ginger, nutmeg, and cinnamon. The vanilla bean simmers in the coconut milk and adds such a nice vanilla flavor to the custard. Technically this could be considered a custard since it does have egg yolks, but it is cooked slowly over the stovetop to temper the eggs, rather than baked, and has much more of a pudding consistency than a custard.”
Carrot Cake Pudding
- 2 tsp unflavored powdered gelatin
- 2 tbsp Water
- 1 13.5 ounce can full-fat coconut milk
- 3/4 cup packed carrots peeled and shredded
- 1 vanilla bean cut lengthwise and seeds scraped
- 1/4 cup light colored honey such as clover
- 2 large egg yolks
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- toppings toasted coconut flakes, toasted pecan pieces, golden and Thompson raisins
- Place the water in a bowl and sprinkle the gelatin overtop. Set it aside to bloom, or soften.
- In a medium saucepan, combine the coconut milk, carrots, vanilla beans, and their pod. Heat the mixture over medium-heat for 10 minutes, until the carrots are soft. Remove the pods and transfer the mixture to a blender. Blend until smooth. Alternatively, use a handheld immersion blender.
- In a heat-proof bowl, whisk together the yolks and honey. Slowly, pour the hot mixture into the bowl, whisking continuously to temper the eggs. Pour the entire mixture back into the saucepan.
- Cook the pudding over medium-low heat while stirring frequently for 5 minutes. Be careful not to let it boil. Add the softened gelatin and whisk until it has disclosed completely. Continue cooking for 5 minutes longer, stirring frequently, until it is thick enough to coat the back of a spoon. Whisk in the ginger, nutmeg, and cinnamon. Transfer the pudding back into the mixing bowl.
- Press a piece of plastic wrap directly on top of the surface, to keep a film from forming, and refrigerate for 6 hours to set.
- Using a handheld electric beater or a whisk, beat the mixture until it is smooth and creamy. Spoon the pudding into serving bowls and top with desired toppings.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.