Vegan Carrot Pudding - cooking recipe

Ingredients

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

Preparation

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.
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.