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.”