Kara Fitzgerald ND Naturopathic Doctor

Carrot Cake Pudding

Ingredients

2tsp unflavored powdered gelatin
2tbsp Water
113.5 ounce can full fat coconut milk
3/4cup packed carrotspeeled and shredded
1 vanilla beancut lengthwise and seeds scraped
1/4cup Honey
2 “flax” eggs(for each flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let stand for a few minutes)
1/2tsp ground ginger
1/4tsp Ground nutmeg
1/4tsp Ground cinnamon
1/4cup toasted nuts, seeds or dried fruitOptional as toppings, chopped

Instructions

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 “flax” eggs and honey. Slowly, pour the hot mixture into the bowl, whisking continuously. 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.

Recipe Notes

toppings: toasted coconut flakes or pecan pieces