Carrot Cake Brown Rice Pudding

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Carrot cake and rice pudding are two beloved desserts on their own, but have you ever thought about combining them?

In this unique recipe, we’ll show you how to make a mouthwatering Carrot Cake Brown Rice Pudding that’s sure to delight your taste buds.

This dessert is a perfect blend of creamy rice pudding with the warm, spiced flavors of a classic carrot cake. Let’s dive right into this delightful treat!


  • 1 cup brown rice
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


1. Cook the Brown Rice

Rinse the brown rice under cold water until the water runs clear.

In a large saucepan, combine the rinsed rice and 2 cups of milk.

Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and most of the liquid is absorbed.

Stir occasionally to prevent sticking. Add more milk if needed.

2. Prepare the Carrot Cake Mix-In

While the rice is cooking, grate the carrots and drain the crushed pineapple.

If you’re using raisins, you can soak them in warm water for 10 minutes to plump them up.

3. Sweeten the Rice Pudding

Once the rice is cooked, stir in the heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt.

Cook for an additional 10-15 minutes, stirring occasionally, until the mixture thickens and becomes creamy.

4. Combine Rice Pudding with Carrot Cake Mix-In

Add the grated carrots, crushed pineapple, chopped nuts, shredded coconut (if using), and soaked raisins (if using) to the rice pudding.

Stir everything together and cook for an additional 5-7 minutes until all the ingredients are well incorporated.

5. Prepare the Cream Cheese Drizzle

In a separate bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, milk, and vanilla extract, and mix until you achieve a smooth, pourable consistency.

NameCarrot Cake Brown Rice Pudding
Prep Time15 minutes
Cooking Time50 minutes
Total Time1 hour 5 minutes
Servings6 servings
Yield6 cups

Estimated Nutrition per Serving

  • Calories: 295 kcal
  • Total Fat: 9g
    • Saturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 69mg
  • Sodium: 227mg
  • Total Carbohydrates: 47g
    • Dietary Fiber: 3g
    • Sugars: 28g
  • Protein: 7g

Oatmeal for breakfast and seasonal treats for dessert are all well and good this time of year, but sometimes you just want something a little different.

This vegan brown rice “pudding” – featuring ingredients and flavors found in carrot cake – is just the ticket, whether you’re yearning for a unique warm breakfast or a healthy dessert.

Carrot Cake Brown Rice Pudding

Now, I put “pudding” in quotation marks because this is not your typical rice pudding made with eggs, milk, and tons of sugar.


This is a hearty porridge-like dish chock full of nutritious foods, which means not only will your mouth be happy…

Carrot Cake Brown Rice Pudding

… your body will be too!

Carrot Cake Brown Rice Pudding

Carrot Cake Brown Rice Pudding

by Lauren Zembron

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