With carrot cake season in full swing, I wanted to bring you something a little more unique. This incredible carrot cake vegan rice pudding is where it is at! Super easy, for those of us who don’t like baking. Sweet and creamy for those of us with a sweet tooth. This one pot creamy dessert is insanely yummy and tastes just like carrot cake! The rice is simmered in plant milk and carrot juice. Then vanilla, cinnamon, ginger, nutmeg and cloves are stirred into the thickened pudding. Once the rice pudding cools and is super thick, you stir in walnuts and raisins. Then enjoy! It is my new favorite spring dessert!
What You Need For This Carrot Cake Rice Pudding:
- Non-dairy Milk: I used oat milk, I like the creaminess of it.
- Carrot Juice: You can use any kind or brand of 100% carrot juice. I used Bolthouse Farms brand.
- Brown Sugar and Cane Sugar: These are added to the milk and juice before you add the rice.
- Long Grain Rice: Any type of long grain rice should work.
- Vanilla, Cinnamon, Ginger, Nutmeg, Cloves and Salt: These are used to season the pudding.
- Walnuts and Raisins: These are stirred in once the pudding cools.
I personally am obsessed with carrot cake. I think it is so underrated and I honestly want all things carrot cake flavored! This is the carrot cake vegan rice pudding that you need to make. Honestly, if you only make one rice pudding, it should be this one. It is so simple. The rice is just covered and simmered for about an hour, and then you just stir the remaining ingredients into the pot. Therefore, most of this recipe is hands off. You sit back, relax and get ready for your house to smell unbelievably good. If you love carrot cake like I do, try my Vegan Carrot Cake Blondies!
Why Should You Make This Vegan Carrot Cake Pudding?
- It is the easiest dessert of all time!
- This plant-based rice pudding is so incredibly creamy.
- Get your carrot cake and rice pudding fix all at the same time.
- Everyone will seriously love this rice pudding.
- This may be your new obsession, you have been warned.
Carrot Cake Vegan Rice Pudding
Ingredients
- 4 Cups Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Carrot juice, I used Bolthouse Farms
- 1/4 Cup Brown sugar
- 1/4 Cup Organic cane sugar
- 1/2 teaspoon Salt
- 3/4 Cup Long grain rice
- 2 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Nutmeg
- Pinch of Cloves, ground
- 1/2 Cup Walnuts, chopped
- 1/3 Cup Raisins, regular or golden
Instructions
- In a large sauce pan, whisk together the non-dairy milk and carrot juice.
- Heat the sauce pan on medium high and then add the brown sugar, cane sugar and salt. Whisk to combine. Bring to a simmer and continue to whisk until the sugars have dissolved.
- Pour in the rice, whisk, then reduce the heat to medium low and then cover the pan.
- Simmer the rice, making sure it is just at a small bubble so the pan doesn't overflow, for 60 to 70 minutes or until the rice has thickened. Stir the rice every 10 minutes or so. Then re-cover the pan.
- Once the rice has thickened up, and most of the liquid has been absorbed, just keep in mind that it will still be a little liquidy and it thickens as it cools, turn off the heat.
- Then pour in the vanilla and all the spices, stir them into the rice pudding.
- Let it cool to room temperature on the stove top. Then put in the fridge and cool completely. At least 4 to 6 hours, but I like to chill over night.
- When the rice pudding has cooled completely and is very thick, stir in the walnuts and raisins. Then serve! Keep in the fridge until serving.
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