I’ve recently “discovered” kuzu root powder and have been experimenting with it in sauces and as well as here — in puddings. Kuzu contains no fat, is low in calories, and has virtually no taste. Not only a thickening agent, it is also used to treat stomach and digestion issues, to stimulate appetite, as an aid to relieve diarrhea, and even as a cold remedy. And you thought this was just going to be just a bowl of pudding!

Carrot Cake Pudding [Vegan, Gluten-Free]




Cooking Time




  • 2 cups fresh or bottled carrot juice (make sure it’s 100% carrot juice)
  • 2 cups coconut milk
  • 2 Tbsp. pure maple syrup
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. cardamom
  • 5 Tbsp. kuzu root powder
  • Whipped coconut cream, for topping, optional
  • Golden raisins, for garnish, optional


  1. Combine all ingredients in a bowl or a large measuring cup.  Remove 1/2 cup of the liquid and pour the remainder of the mixture into a small saucepan.  Whisk together the 1/2 cup of the mixture and 5 tablespoons kuzu root powder and stir until completely dissolved.  Set aside.
  2. Bring the mixture in the saucepan to a boil and whisk in the reserved liquid.  Whisk constantly until the pudding begins to thicken.  Remove from the heat and let sit for a few minutes while you get 6 glasses or bowls.  Divide the liquid between the glasses and place them in the refrigerator to set, 4-6 hours.


Whisk the mixture thoroughly as kuzu clumps easily.


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