Carrot cake pudding, or carrot cake ice cream (raw and vegan)

I am really very (very!) excited about this recipe. I know we're only 22 days into 2014, but right now, this is looking like a good contender for recipe of the year.

Carrot cake pudding

Why the excitement? This pudding or ice cream (it can be served either way) tastes amazingly decadent, has just three core ingredients, and packs a serve of fruit and vegetable in every bowl. It's an impressive set of credentials for a snack or dessert that takes 5 minutes to prepare.

I reached this dish through a vague desire for a carrot cake green smoothie. There are a few such recipes around. Somewhere between idea and kitchen, I changed my mind and wanted carrot cake ice cream instead. And then, after making this, I decided it could be a pudding too.

If there is one thing I could do every day for the rest of my life, it would be to compare tastes and textures of raw vegan pudding and raw vegan ice cream. Please do let me know if you hear of any job opportunities.

Carrot cake ice cream

In the end, and somewhat to my surprise, I preferred this as a pudding. It was a hard call, and I certainly wouldn't turn a bowl of the ice cream down, but the flavours seemed slightly blunted in the frozen form and not quite as sweet.

As for the three core ingredients? Frozen banana, fresh grated carrots, and coconut milk. I sprinkled some extra desiccated coconut on top, but that was it. I imagine other ingredients could make lovely additions - cinnamon or cardamom in particular - and I have included some ideas for those below. However, they are definitely optional rather than essential. These are natural, simple ingredients at their finest!

Carrot cake pudding

I may have made this dish on an unplanned whim this time, but I am quite sure that it will be appearing on a regular planned basis from now on...

Carrot cake pudding / ice cream

A raw, vegan dessert that stands up well as a pudding or ice cream. Both versions taste delicious!

Makes 2 serves.

Food processor required.

Print recipe

Ingredients

2 small bananas, frozen

2 medium carrots

1/4 cup regular (full-fat) canned coconut milk

Optional ingredients

Maple syrup or other sweetener, to taste (recommended if you like sweet desserts and/or if you plan to serve this chilled as ice cream)

Vanilla essence

Cinnamon, nutmeg, cardamom or cloves

Desiccated coconut, for serving

Method

Grate the carrots using a food processor attachment, or by hand if necessary. 

In the large bowl of a food processor, process the grated carrots and frozen bananas until well combined. Scrape down the sides of the bowl occasionally if needed.

Add the coconut milk and any optional ingredients to the food processor and process until the mixture is thick and reasonably smooth.

Spoon into two bowls or serving glasses. 

If serving as a pudding, chill in the refrigerator for 15 minutes to an hour before serving.

If serving as ice cream, freeze for approximately 1 hour, until the mixture is firm but not frozen solid.

Sprinkle with desiccated coconut before serving if desired.

Carrot cake ice cream

Submitted to Ricki's Wellness Weekend, Healthy Vegan Fridays and Raw Foods Thursdays.

What is the strangest and/or best ice cream flavour you have tried?

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