Dairy-Free Carrot Cake Pudding

A bowl of dairy free carrot cake pudding topped with seeds and nuts.

While making baby E some carrot puree the other day, I started dreaming of the nut-free Carrot Cake Cupcakes from my Meals Made Simple book. I didn't have time to bake, and also wanted something a little less sweet, so I used some of his puree and came up with this creamy dairy-free Carrot Cake Pudding recipe. To make it easier on you, I played with the recipe to blend shredded carrots into the milk, rather than having to steam the carrots and puree them first, but it's pretty fun to make something we can all eat from the baby food! If you want to feed this pudding to your youngster even, just swap in maple syrup for the honey. I think it would also be super delicious with some of my Shortbread Cookies crumbled overtop!


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.

Dairy-Free Carrot Cake Pudding Recipe

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.

Dairy-Free Carrot Cake Pudding Recipe 2

I know we're fortunate here in California, but Spring has already sprung and I am just loving all of the beautiful green colors and budding flowers. Especially with this drought, the rain we have had has been so welcomed and has really beautified the entire area! It has also had me thinking about spring flavors, and fun recipe ideas to play with for Easter. Are there any recipes you'd like to see here on the blog in the coming months? Leave a comment below and let me know!

I hope you enjoy this Carrot Cake Pudding!


Dairy-Free Carrot Cake Pudding Recipe 3


Shop the post!


Dairy-Free Carrot Cake Pudding



Cuisine: American

Category: Desserts

PREP TIME: 10 mins

COOK TIME: 20 mins TOTAL TIME: 30 mins



  1. Place the water in a bowl and sprinkle the gelatin overtop. Set it aside to bloom, or soften.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Keywords: dairy free, gluten free, nut free, paleo, scd