Carrot Cake Cream of Almond

One variation of the Cream of Almond with Stewed Fruit dessert porridge– here, made to celebrate spiced, sweetened carrots.


  • 1/2 cup of finely diced carrots
  • 1 cup of water
  • 1 tsp fresh, finely chopped ginger root
  • 1 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup of blanched almond meal
  • 1/4 cup chopped fresh apples
  • 1 tsp chopped walnuts
  • 1 tsp pumpkin seeds/ pepitas
  • Optional: raisins, cooked apples, chopped dried apricots, lightly toasted nuts, shredded coconut
  • Optional: Dash of salt

Prep time: 20 minutes
Serving size: 1

1. In a small saucepan, bring carrots, ginger, spices and water to a boil for 5 minutes, then simmer on low-medium heat for 10 minutes, stirring occasionally. (Optional, add salt to this, or leave out if you are watching your sodium levels.)

2. After carrot mixture has simmered, stir in almond meal until mixture is thick and creamy.

3. Take the pan off the heat, top with fresh apples, nuts, and seeds, and enjoy. (Optional, top with additional dried/cooked fruits and nuts of your liking.)

Yasmine’s notes:
Pleasantly warming, filling, and simple. Perfect for cooler mornings, and possible to perhaps switch out with other spiced and sweetened root veggies available…? Yams? Rutabaga? Beets? *I* haven’t tried these ideas yet, but I’d love to see what you might come up with in the comments below. 😉


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