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
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Ingredients
Servings:
Units:
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- 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.
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