Spiced Carrot Pudding Cups with Pomegranate

How to Make Spiced Carrot Pudding Cups with Pomegranate

Spiced Carrot Pudding Cups is an easy vegan dessert recipe that layers a soft date-oat base with a smooth carrot pudding made from cooked carrots, coconut milk, maple syrup, vanilla and warm spices. Pomegranate seeds and fresh mint add a bright finish, making these little jar desserts easy to serve for brunch, holidays or a make-ahead sweet treat.

Servings: 4 small jars | Prep Time: 20 minutes | Cook Time: 18 to 22 minutes | Chill Time: 2 hours

Ingredients

For the Date-Oat Base

• ¾ cup (70 g.) rolled oats

• ½ cup (85 g.) soft Medjool dates, pitted

• ¼ cup (30 g.) walnuts or pecans

• 2 tbsp. (12 g.) unsweetened shredded coconut, optional

• 1 tbsp. (15 ml.) maple syrup

• ½ tsp. ground cinnamon

• Pinch of fine sea salt

For the Carrot Pudding

• 2 ½ cups (300 g.) peeled and sliced carrots

• 1 cup (240 ml.) canned light coconut milk

• ¼ cup (60 ml.) maple syrup

• 2 tbsp. (16 g.) cornstarch

• 1 tsp. vanilla extract

• ¾ tsp. ground cinnamon

• ¼ tsp. ground ginger

• ⅛ tsp. ground nutmeg

• Pinch of fine sea salt

• 1 tbsp. (15 ml.) fresh orange juice or lemon juice

For Serving

• ¼ cup (45 g.) pomegranate seeds

• 2 tbsp. (8 g.) chopped fresh mint or small mint leaves

• 1 tbsp. (15 ml.) maple syrup, optional

Directions

1. Add the carrots to a medium saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the carrots are very soft. Drain well.

2. While the carrots cook, make the date-oat base. Add the oats, dates, walnuts or pecans, coconut, if using, maple syrup, cinnamon and salt to a food processor.

3. Pulse until the mixture is crumbly and holds together when pressed. It should look like a soft, textured crust.

4. Divide the date-oat mixture among 4 small jars or glasses. Press it gently into the bottom of each jar, keeping the layer visible but not packed too tightly.

5. Add the drained carrots, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger, nutmeg, salt and orange juice or lemon juice to a blender.

6. Blend until completely smooth, scraping down the sides as needed. The mixture should be thick, bright orange and pourable.

7. Pour the carrot mixture back into the saucepan. Cook over medium-low heat for 4 to 6 minutes, whisking often, until the pudding thickens and looks glossy.

8. Spoon the warm carrot pudding over the date-oat base in each jar. Smooth the tops with the back of a spoon.

9. Let the jars cool for 15 minutes, then cover and refrigerate for at least 2 hours, until set.

10. Before serving, top each jar with pomegranate seeds, mint and a small drizzle of maple syrup, if desired.

Make It Yours

• For a richer pudding, use full-fat canned coconut milk instead of light coconut milk.

• For a brighter flavor, add 1 tsp. finely grated orange zest to the blender with the carrots.

• For more spice, increase the cinnamon to 1 tsp. or add a small pinch of cardamom.

• For a nut-free version, replace the walnuts or pecans in the base with pumpkin seeds or sunflower seeds. For more texture, add 2 tbsp. (15 g.) toasted coconut flakes on top with the pomegranate seeds.

Kitchen Notes

• Cook the carrots until they are very soft before blending. Firm carrots will not create the smooth pudding texture shown in the jars.

• The cornstarch helps the carrot layer set into a spoonable pudding. Whisk often while it cooks so the mixture stays smooth.

• Use small glass jars to show the layers clearly. The date-oat base should stay at the bottom, with a thick orange pudding layer above it and the pomegranate seeds scattered across the top.

Pairs Well With

Serve these pudding cups with hot coffee, chai, spiced apple cider, fresh berries, vanilla plant-based yogurt, almond butter toast or a small plate of cinnamon apples.