Recipe Review: Sugar Detox Carrot Cake Pudding

I recently made PaleOMG’s sugar detox carrot cake pudding and it is stellar! It’s like creamy, spicy pumpkin pie filling, but with carrots instead of pumpkin. It’s fabulous, light and satisfying and really quick to make. The longest part is cooking the carrots, but mine cooked in even less time than the recipe states because I used sliced big carrots rather than whole baby carrots. I also steamed the carrots instead of boiling them, which took about 10-12 minutes.

I think my batch came out extra tasty since I used fresh garden carrots that came in my CSA box. I’m sure it’s awesome with baby carrots too, but you just can’t beat the taste of fresh garden carrots. Also, I made a few changes to the recipe:

  1. I added two medjool dates for a dash of added sweetness (it tasted a bit too spicy before).
  2. I used almond extract instead of vanilla because I am still out of vanilla extract (I keep forgetting to pick up the darn stuff).
  3. I used almond butter instead of sunbutter.
Garden fresh carrots
Garden fresh carrots.
Coconut cream concentrate
Coconut cream concentrate — it’s the exact same thing as coconut butter. Run the packet under hot water until it softens and then squeeze out into a jar.
PaleOMG's sugar detox carrot cake pudding.
PaleOMG’s sugar detox carrot cake pudding.
Spoonful of carrot cake pudding
Spoonful of carrot cake pudding.

Last night, I took another go at the recipe, but instead of carrots I used canned butternut squash that I picked up over the weekend. It turned out just as great and is even faster since there’s no need for chopping and steaming carrots. I made the pudding as I did prior, with my addition of two dates, almond butter instead of sunbutter and almond extract instead of vanilla. Oh, I also added a little ground ginger and would’ve added it to the carrot version, but didn’t think of it at the time. Next time.

Retake on the carrot cake pudding, but with butternut squash instead.
Retake on the carrot cake pudding, but with butternut squash instead.
Spoonful of butternut squash pudding.
Spoonful of butternut squash pudding.

You know what else is really tasty in a pinch? Baby carrots dipped in coconut butter. I thought of trying this combo after making the pudding and to be honest, I don’t know why I never thought of trying it before. It is g-o-o-d! I am such a sucker for coconut butter. I love it on a spoon too … tee hee hee.

If you haven’t been to PaleOMG’s site, I highly recommend it. I’ve been making her recipes and reading her blog for many, many months now and it never fails to entertain me. She’s got quite the personality and comes up with wicked good recipes, many of which are simple to make. There’s lots of deliciousness on her site, so check it out!