Carrot Dessert / Pudding

I would have loved to have had a carrot pudding recipe when my children were small. It would have been a great way to sneak veggies into their diet. I made half of the recipe. I also used a combination of cashews and pistachios. I tasted it warm and chilled. I prefer it chilled. I used regular brown sugar. Next time I am going to try a brown sugar substitute like Dominos or Splenda. Thanks, Deb, this is a yummy recipe.

This is soo good! I made half the recipe using a chai spiced oat milk and only 1/8 cup sugar. I was out of raisins and cashews so used cranberries and walnuts which I liked very much. But Im sure the raisins and cashews would have been great, too. This has a lovely sweet flavour and is great for breakfast but could well be a dessert, too. I grated my carrots finely and had to cook them for about half an hour to get to a dryish consistency.<br/>THANK YOU SO MUCH for sharing this keeper with us, Debbie!<br/>Made and reviewed for Photo Tag November 2011.

This is good. I used mostly organic carrots which I find tend to be sweeter, I grated them on the normal grating not fine and would do either the same next time or maybe try fine grating them. I replaced the milk with Vanilla Rice Dream because we are dairy free. The sugar was the perfect amount. I didn't have cashews so I used slivered blanched almonds which was nice and would do so again. I used dark brown raisins and a couple pinches more cardamom because we like it a lot. I would call this a dessert not a pudding unless you grate the carrots fine maybe. I will make this again either the same way or maybe I will try coconut milk. I would also like to try grating the carrots finner but I liked it well as is. Made for Ramadan Tag.

The flavor of this I enjoyed but I didn't like the consistency. There were no instructions on how to dice, slice, or shred the carrots so I chose to slice which was a mistake since there wasn't a way to smooth out the consistency. I would either shred or puree the mixture afterward or both.