Fast and Oil-Free Carrot Pudding

I remember when I was younger, my parents and I would go on day trips to Colorado where at the end of the day we’d often stop at our favorite Indian food restaurant. Out of all the desserts at the buffet, the carrot pudding was my absolute favorite! This version is free of oils, so it’s very healthy and suits a wide-variety of healing diets. I may publish a more “traditional” version of carrot pudding in the future, but this version is quite worthy for being so simple.

Fast and Oil-Free Carrot Pudding


  • 3 carrots, grated
  • 1/4 cup raisins
  • 3 cups nut milk (or another alternative milk, like oat milk or rice milk)
  • 4 cups water
  • 1 tsp turmeric
  • 1 tsp Himalayan pink sea salt
  • 1/2 tsp ginger powder
  • 1 cinnamon stick OR 1 tsp cinnamon powder
  • 1 tbsp monk fruit powder (do a taste test, with sweeter monk fruit products you might even get away with only 1 tsp instead of 1 tbsp).
  • 1 tsp arrowroot starch (mixed with water, like cornstarch)


  1. In a medium-size pot, heat water, milk, and all spices. Bring to a gentle boil.
  2. Add the grated carrots and mix together well.
  3. Boil carrots for about 1 to 1.5 hours, checking occasionally and stirring (about every 15-30 minutes, to avoid scalding).
  4. When the liquid is well boiled down, you may add the arrowroot starch + water. Stir immediately to allow the mix to thicken, then turn off the heat. Add raisins at the end.
  5. Serve warm or allow to cool and refrigerate (some people prefer this recipe hot, others prefer it chilled, both ways are fine!).
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