Vegan Carrot Pudding

• 1 cup vanilla soy milk (such as Silk(R))
• 2 tablespoons turbinado sugar
• 1 1/2 teaspoons blackstrap molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1/3 cup raisins
• 1/3 cup chopped walnuts (optional)
• 2 cups shredded carrots

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. Whisk in flour until smooth, 3 to 5 minutes.
2. 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.

vanilla soy milk, turbinado sugar, molasses, vanilla, ground cinnamon, ground ginger, ground allspice, ground nutmeg, flour, raisins, walnuts, carrots

Taken from www.allrecipes.com/recipe/231623/vegan-carrot-pudding/ (may not work)