Spiralized Carrot Cinnamon Pudding (Dairy Free, Sugar Free)

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Another Friday, another spiralized dessert.  Last week we made 4-ingredient chocolate coated apple drizzle, and this week is an Indian-inspired spiralized carrot cinnamon pudding that is honey and cinnamon based. Free of refined sugar (honey used as sweetener), gluten free, dairy free.  I had to hold myself back from using cashews in this dessert; it would have been delightful with a cashew-coconut milk base as well but if I let myself have my way every time, cashews would be in every meal. Kiiind of obsessed.

There are a gazillion-and-one things you can make with spiralized carrots, from carrot pasta to raw pad thai… to dessert, surprise!  If you’ve ever had carrot halva, you might find this spiralized carrot dessert recipe to be of familiar territory.  I was first introduced to halva in Toronto’s Little India, around Gerrard and Coxwell. I usually order something different off the menu every time (variety is the spice of life) but halva… It’s worth getting every single time and then licking the bowl some. Usually halva has a dairy base and sometimes some almond mlik, so this recipe is definitely a lot simpler, paired down to the basics, and dairy-free.

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If you’ve never ever  had a carrot dessert – you’re in for a treat, just make sure you follow the instructions below! It is easy to make, but there are definitely a few things to be wary of.

The key to getting this sauce right is to not overcook it.  it will crystallize and essentially caramelize the sauce – which is pretty cool in and of itself, but not quite what I had in mind with this recipe.

The sauce…

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As the recipe calls, simply place the 3 ingredients (cinnamon, coconut oil, and honey) in a pot on low heat, and melt for max 5 minutes.  Pretty simple, but a few cautionary things to be aware of:

Caution #1 – Do not let the honey come to a boil.  We would like to melt the honey, soften it up so to speak, but not boil it. Once honey boils, it is on its way to crystallization and caramelizing  – which is pretty nifty to do, but not what we want to achieve today.  How do you know if it’s boiling? First of all, this is a cell-free zone. Keep a close eye on the pan, stir frequently, and look out for bubbles.  If this happens, remove from heat for a moment and stir the heck out of it to help it cool down.

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This is what the sauce should look like once it is “melted”. Is liquidy, no clumps.

Caution #2 – Just as the honey should not come to a boil, honey shouldn’t cool down too much either, or it will start to clump and seperate from the coconut oil.  If this happens, simply return to stove and gently warm up again until ready to use. See  photo for reference of what the sauce should look like.

Caution #3 – Eat this warm.  Don’t get me wrong – it tastes great cool, but as you know, coconut oil turns into a white solid when refrigerated, and that’s not appealing. Y’know what I mean?

The spiralized carrots…

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Above are the carrots immediately after pouring sauce into them.  I dare you not to taste test. Good luck.

The easy part is taking care of the spiralized carrots. Fortunately, you can use carrots one of two ways for this recipe, and,  you can use either your Veggetti or large counter-top spiralizer!

 Prepare the carrots your preferred method.  The photos feature short spiralized carrots, but it’s entirely subjective. Rice is more work, but makes for more even cuts of carrots which might be your thing.

Saute the carrots for  5 minutes on med-high heat until al dente.  Reduce heat to medium-low heat.  Pour the sauce over the carrots and add the leftover teaspoon of cinnamon. Mix together and let simmer until carrots are soft and creamy in texture, for another 15 minutes. Stir every minute or so to prevent burning.  The sauce will bubble, even if the stove is at 4. This is fine. Your total cook time should be approximately 20 minutes total.  You are done cooking when the carrots are buttery soft to taste or touch.

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I’m going to be ruthlessly honest with you.  (I’m pretty honest to a fault.)  

Unless you’ve blogged before, you might be completely oblivious to this so I’ll just put it out there.  When you publish content online, it becomes free for absolutely anyone to cook, borrow, use, adapt — whatever their purpose be. Before I started blogging, I was what I call, a silent creeper.  I would make others recipes and go about my merry way, never interacting with the blogger.  After all – why would I? They were too busy, and would never respond to any of my comments, I was sure of it. Well, I just want to put this out there – that if you make a recipe, it would absolutely but the darnest smile on my face if you tagged me in a photo of it on instagram, or, even just left a comment below.  There’s no other way for me to know that you made a Twirly Bites recipe, and I’m here for you and your spiralizer cooking inspiration. I respond to every comment and message. #twirlybites 

Possible Modifications to Recipe:

  • I haven’t tried it, but I am sure you can swap out coconut oil for butter – and then have the option of serving cold as butter does not solidify the same way as coconut oil
  • Try this with sliced frozen banana on top, or even nicecream.  It is the best thing in the world.
  • If raisins are your jam, those would taste great in here too!
  • The recipe calls for 1-2 portion sizes; this is a rich dessert so the portions are small, but one could easily finish this in one sitting.  Modify to your liking!
  • Shaved chocolate as garnish
  • Dried coconut as garnish

  SPIRALIZED CARROT DESSERT (7)

Spiralized Carrot Cinnamon Pudding
Serves 2
A spiralized take on a traditional Indian dessert that is sugar free, dairy free, and gluten free.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 cups packed spiralized carrots, 3mm blade (either make carrot rice or spiralize small carrots)
  2. 2 tablespoons + 1/4 teaspoon coconut oil
  3. 2 tablespoons honey
  4. 2 teaspoons + 1 teaspoon cinnamon
Instructions
  1. Place spiralized carrots in a skillet with 1/4 teaspoon coconut oil. Saute for 5 minutes.
  2. While carrots are cooking, put remaining coconut oil, honey, and 2 teaspoons cinnamon in a pot. Place on low heat and stir consistently until ingredients have melted and a sauce has formed, maximum five minutes. Avoid burning or overcooking by keeping heat low and stirring continuously.
  3. Remove sauce from stove and add to the carrots. Return carrot mixture back to stove and turn on medium heat for 15 minutes. Taste test for extremely soft, creamy carrots.
  4. Serve warm.
Notes
  1. The warm and bitter untertones of this dish pair well with sliced frozen banana on top.
  2. See notes in blog post regarding cooking times, cautions, and possible modifications to recipe.
Spiralizer Recipes by Michelle Roberts | Twirly Bites http://www.twirlybites.com/
 

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  1. Kathleen Moss

    Sounds great, but please note that honey isn’t vegan!

    February 13, 2015
    • twirlybites

      Thanks for the reminder Kathleen! Much appreciated.

      February 13, 2015