Veganize This: Mom’s Carrot Pudding

“Before you say, ‘Carrot? Pudding? No!,’ listen to me when I say that this is one of the most delicious, comforting foods you will ever eat,” explains Jenn Shagrin, author of the in-your-face, in-your-stomach vegan cookbook Veganize This! (DeCapo Lifelong, 2010). This vegan recipe is one of 200 animal-free recipes crafted by Shagrin, who describes herself as “a lazy vegan who loves food.” Shagrin’s passion for vegan food that tastes good is punctuated on every page of her book, delivering cruelty-free recipes that even non-vegans will want to eat. Though Veganize This! is animal-free, many of its recipe titles boast non-vegan names, such as Vegan Black Cumin Crab Tostadas, Vegan Red Wine and Peppercorn-Braised Brisket, and Vegan Prosciutto Wrapped Greens. You won’t find any real “surf and turf” in Shagrin’s vegan recipes, but you will sink your teeth into many mouthwateringly meat-free meals.
“Before you say, ‘Carrot? Pudding? No!,’ listen to me when I say that this is one of the most delicious, comforting foods you will ever eat,” explains Jenn Shagrin, author of the in-your-face, in-your-stomach vegan cookbook Veganize This! (DeCapo Lifelong, 2010). This vegan recipe is one of 200 animal-free recipes crafted by Shagrin, who describes herself as “a lazy vegan who loves food.” Shagrin’s passion for vegan food that tastes good is punctuated on every page of her book, delivering cruelty-free recipes that even non-vegans will want to eat. Though Veganize This! is animal-free, many of its recipe titles boast non-vegan names, such as Vegan Black Cumin Crab Tostadas, Vegan Red Wine and Peppercorn-Braised Brisket, and Vegan Prosciutto Wrapped Greens. You won’t find any real “surf and turf” in Shagrin’s vegan recipes, but you will sink your teeth into many mouthwateringly meat-free meals.

Mom’s Carrot Pudding

Serves 10 to 12

Shagrin says that this fave recipe from her mom isn’t a pudding per se, it’s more like a dense, moist cake.

Ingredients:

t
• 12 tablespoons vegan margarine, melted

t

• 1 cup vegan brown sugar

t

• 1/4 cup MimicCreme or cream alternative

t

• 1-1/2 cups all purpose flour

t

• 1-1/2 teaspoons baking powder

t

• 1-1/2 cups grated carrots

t

• Juice of 1/2 lemon

t

• 1 teaspoon baking soda dissolved in 1 tablespoon hot water

Directions:

t
1. Preheat oven to 350 degrees F. Grease an 8-inch square pan and set aside.

t

2. Beat margarine, brown sugar, and MimicCreme together by hand.

t

3. In a separate bowl, combine flour and baking powder.

t

4. Add flour mixture, carrots, and lemon juice to margarine mixture. Mix together well, then add baking soda mixture.

t

5. Spread mixture evenly in the prepared pan and bake for 30 to 35 minutes. Allow pudding to cool in the pan for 10 minutes prior to serving.

Cooks note: This recipe is a great way to use the fresh crop of carrots (read: super sweet!) from your garden or the farmers’ market stand.

More tasty vegan recipes!