Vegan Carrot Pudding

Ingredients

• 2 cups carrots shredded
• 2 tablespoons flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 1.5 teaspoons blackstrap molasses 
• 0.3 cup raisins 
• 1 cup vanilla soy milk silk® (such as )
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 

Equipment

• sauce pan
• whisk

Directions

1. Whisk soy milk, turbinado sugar, molasses, vanilla extract, cinnamon, ginger, allspice, and nutmeg together in a saucepan over medium-low heat until well incorporated, 2 to 3 minutes.
2. Whisk in flour until smooth, 3 to 5 minutes.
3. Fold raisins and walnuts into soy milk mixture; add carrots. Cook and stir pudding over low heat, keeping just below a boil, until carrots are softened, 30 minutes.