This carrot cake pudding is quick, easy, and delicious. I don't want to mislead you and pretend this can replace a delectable piece of gluten free vegan carrot cake. Sadly, it cannot. However, if you are not inclined to bake and want a little taste of some of the notes of a carrot cake, this pudding hits the spot.
I decided to try a variation-on-a-theme after the popularity of the orange cranberry pudding and sweet potato pudding. Give these blender desserts a go. They are super quick and utterly delicious. However, I wanted to create something in the same realm that had a much milder flavor, so that I could feed it to children. Rather than attempt to replicate a slice of carrot cake, I decided to use it as my inspiration, and use many of the ingredients in my mother's carrot cake, which is to die for!
My mum swears that the secret to the delicious moist quality of her carrot cake is the pineapple. So I decided to sweeten this pudding with pineapple, in the hopes of adding a touch of that magic to this dessert. Next, the dates and walnuts. I tried this pudding with 1/2 cup of walnuts and it was a little bit overpowering, so I reduced it to just small handful. However, after the pudding had chilled in the fridge, the walnuts were quite pleasing. So feel free to add in some more if the moment takes you there! You could also add in a tiny bit more nutmeg and the tiniest pinch of cloves for a bigger kick. I have also made this with a little bit of shredded coconut, which adds a nice little boost. Serving it with some cashew cream and raisins seems to round out the flavors nicely. This pudding is delicious warm straight out of the blender. But chilling allows the flavors to infuse.
Either way, this quick easy dessert is very pleasing to those of us without a baked carrot cake on hand. Enjoy!