Carrot Cake Rice Pudding

carrot cake rice pudding recipe

Before you make your judgements.  And I know you will.  And I know you’re probably also the same person that thinks red velvet is “Just the best thing ever!” Carrot Cake Rice Pudding is all the rage.

At least it should be.  Even if you’re one of those people that’s allergic to anything that grows.  This is the pudding for you.

You can even make it vegan if you want.  I won’t.  But you can.

I can’t recall what inspired me to make Carrot Cake Rice Pudding.  Maybe the raisins?  Perhaps the sweetness of the carrots?  I’m not sure.  I’m not sure of anything anymore.

All I know is that it turned out to be absolutely magical.  I couldn’t stop eating it. Truly.  No one else had the chance to taste it.  If I like something I’ve made then I know it’s got to be good.  Because there ain’t no one I hate more than myself.

I usually don’t eat anything I’ve made just to spite myself.  Man, does that piss me off.

I’m my own worst enemy.  The opinion I have of myself isn’t pretty.  But I only want to hear my opinion.  I accept criticism not opinions.

Speaking of opinions.  Have you ever noticed how people want your opinion about a life issue that clearly only they can answer?  At the same time, they don’t want your opinion on something that you’re educated on that could really help them?

“You think I should put my mom in a home?”  How the hell should I know.  That’s a big decision and you’re leaving it up to me?  That’s your mom, not mine. You want me to help you make a life altering decision for you and your mom?  No, I’m good.

If I tell you that dress you’re wearing makes you look fatter and uglier than usual. Well, I’m just an uncalled for asshole and my opinion was way out of place.

You want my opinion on whether or not to take that new job, buy that house or leave your husband?  I give you my opinion about a grown ass man dressing like a kid and I get a “What the fuck do you know?!” response.

Got it!!

Get dressed junior and throw mom in the car.  Let’s go!

“People make my ass tired.”  – My Mom


Whom I would put in a home tomorrow if I could.

Don’t get me wrong I would visit regularly.  You know why?  Old people love carrot cake.  I’m sure there would always be carrot cake in the cafeteria.  I would suggest my Carrot Cake Rice Pudding for the “No Teeth” crowd.

My Mom used to take me to this diner called Anna’s when I was growing up and out.  The slice of carrot cake was fantastic and the slice was as big as your head.

So we’ve established carrot cake is delicious and opinions are ridiculous and generally unwanted.

A few things about the Carrot Cake Rice Pudding that I love is of course it tastes unlike anything else. If you don’t count carrot cake. It’s not overly sweet and annoying.  The bit of orange zest really makes the carrot pop.  If you’ve ever had a juice with carrot and orange, you know what I’m talking about.  Carrot, orange and cinnamon are all wonderful ingredients to put together.  I admit the color is a bit of a turn off but I like to think beauty is on the inside.  There is someone out there for everyone.  Don’t judge.

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Carrot Cake Rice Pudding

2c                          water
1c                          rice
2                            cinnamon sticks
1 – 14oz can         condensed milk
15oz                      carrot juice ( 1 bottle of Bolthouse Carrot Juice)
1/4tsp                   orange zest
1/2tsp                   vanilla extract
1                             egg

-Combine rice, water and cinnamon sticks in medium pot.  Bring to a boil.  Turn down to low, cover and let simmer 20 minutes.
-Add your carrot juice, condensed milk and orange zest. Cover again and bring back to a simmer.  About 15 minutes.
-In a separate mixing bowl. Combine the egg and vanilla.
-Add a 1/3 of your rice mix to the egg and vanilla mixture and combine.  Add this egg and rice mix back to your pot.  Cook at medium heat for 5 more minutes.
-Dish out pudding as desired and sprinkle with additional cinnamon powder.

Gus says: I used Carolina Extra Long Grain Rice.  As I always say, use what you like.  We all have a preference to ingredients when we cook.  I used Bolthouse juice.  If you have a brand you like better or you’re willing to juice your own carrots.  Well then my friend.  You are a better person than I or you just have a lot of time on your hands.  I used one egg because I like my rice pudding like pudding.  If you’re that person that likes their rice pudding more like spackle.  Add an extra egg if you want.  Don’t ask my opinion.  Just do it.  You know how you like your pudding.  Jesus!!

Related Recipes/Articles 

Chipotle Roasted Carrots  (One of my favorites)

Carrot Cake with Caramel Cream Cheese Icing  (Best Carrot Cake Recipe)

Happy Birthday to Gilberto  (Birthday Cake for my Assistant)

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