Vegan Indian Carrot Pudding

Deep frying has become a integral part of Indian cuisine in many households. It’s almost a obsession. I’m talking everything from appetizers to desserts being deep fried then glazed in sugar syrup. However, it can also be one of the healthiest cuisines with its use of Ayurvedic spices. I grew up with a mixture of deep fried everything and Ayurvedic food combinations, sometimes all in one sitting.

One of my favorite desserts was Gajar Ka Halwa or carrot pudding. It’s a sweet and satisfying but calorie dense dessert. This clean eating version is a guilt-free treat that can be enjoyed again and again by the whole family. It’s vegan, gluten-free, sugar-free, and paleo friendly with a simple modification

carrot puddingIngredients

  • 2 lb Grated Carrots
  • 3 oz. Almond Milk
  • 5 Medjool Dates – for date paste as sweetener
  • 1 Pinch Cardamom Powder
  • 1 Pinch Saffron (optional)
  • Blanched Silvered Almonds



  1. Date Paste: pit dates, soak in water, and place in refrigerator for 2-3 hours. If  pressed for time or having a craving, soak dates in 3 tbs boiling water for 30 minutes. This can be done with you prepare the carrot mixture. Blend until dates form a mostly smooth consistency. Extra can be made and stored in fridge for up to 2 weeks.
  2. Grate carrots in a food processor and add to pan with almond milk and pinch of cardamom and saffron. Place on low to medium heat to simmer with the lid on. Cook until most of the liquid has dissolved, stir occasionally. Mix in date paste and stir occasionally. Serve with silvered almonds as garnishing. This can be enjoyed warm or cold.



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