Indian-Style Carrot Pudding |

Indian-Style Carrot Pudding

This delicious Indian-style carrot pudding is a dairy-free dessert packed with flavor. It's paleo and vegetarian.

Course Dessert
Cuisine Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 444 kcal
Author Mel Joulwan


  • 4 tsp ghee
  • 4 large carrots coarsely grated
  • 14 oz coconut milk
  • 1/3 cup coconut sugar
  • 1.5 tsp ground cardamom
  • 1/2 tsp vanilla extract
  • Pinch sea salt
  • 2 tbsp golden raisins
  • 2 tbsp chopped cashews
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachios


  1. Melt 2 tablespoons ghee in a large nonstick skillet over medium-high heat; stir in the carrots and toss to coat; cook 1 minute. Add the coconut milk and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are very tender and the sauce is beginning to thicken, 10-15 minutes. Stir in the coconut sugar, cardamom, vanilla, and salt; cook 20 minutes, stirring occasionally. It should turn a caramel color and have the consistency of thick caramel.
  2. Meanwhile, melt the remaining 1 teaspoon ghee in a small nonstick skillet over medium-high heat. Add the raisins, cashews, and almonds and sauté about 3-4 minutes, until the raisins are plump and the nuts are lightly toasted. Set aside to cool.
  3. When the pudding is thickened, stir the nuts and raisins into the pudding and transfer to individual serving dishes. Refrigerate until set, then bring to room temperature to serve. Garnish with chopped pistachios just before eating.

Recipe Notes

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Nutrition Facts
Indian-Style Carrot Pudding
Amount Per Serving
Calories 444 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 24g 120%
Cholesterol 12mg 4%
Sodium 84mg 4%
Potassium 618mg 18%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 20g
Protein 5g 10%
Vitamin A 204.1%
Vitamin C 8.3%
Calcium 6%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.