Gluten Free Carrot Halwa Recipe

5 from 1 vote

I’ve always been intrigued by vegetables in dessert, so carrot halwa was one I knew I had to try. Feel free to substitute cinnamon for cardamom.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American, Middle Eastern

Servings: Servings

Calories: 304kcal

½ pound carrots peeled and grated (about 4 large carrots)
2 tablespoons coconut oil
3 cups plain or vanilla rice milk
¾ cup canned full-fat coconut milk
½ cup xylitol or monk fruit based sweetener such as Lakanto, or ⅔ cup coconut sugar
¼ - ½ teaspoon ground cardamom to taste
Pinch of kosher or fine sea salt
1 teaspoon pure vanilla extract
¼ cup goji berries or raisins
¼ cup chopped toasted cashews
Pinch of saffron threads optional

Place the carrots and oil in a shallow pot and cook over medium heat, stirring to coat, until the carrots begin to soften and lighten in color. Add the rice milk, coconut milk, xylitol, cardamom, salt, and vanilla, and bring to a boil over medium heat.
Lower the heat and stir well. Simmer until the carrots are almost mushy and all the liquid is absorbed (up to 1 hour), stirring frequently to avoid scorching. Once the halwa is almost dry, add the goji berries, cashews, and saffron. Serve warm.