Vegan Carrot Halwa

This vegan carrot halwa is a delightful dessert bursting with rich and aromatic flavours. I love it for any occasion really. It’s a soy-free recipe that can also be made nut-free, and without added sugar by substituting dates for brown sugar. Freshly grated carrots are infused with the warm essence of cardamom and lightly sweetened to create a wholesome treat.

To make vegan carrot halwa is very easy and this version is soy-free and can be made nut-free. You can also make it with no added sugar too if you use dates.

Carrot halwa reminds me of many childhood memories when my mum used to make it. At that time I was having the non vegan full fat version.

This vegan carrot halwa is very easy. However, it does take as long as the non-vegan version to cook which is a full hour or more. So, I tend to make it less often. But when I do make carrot halwa, it is really a treat. And I wondered how I managed to not feature it here until now despite it being my all time favourite dessert!

This carrot halwa is by far healthier. I only used 1 teaspoon of coconut oil as opposed to 1/2 cup of ghee.

Variations:

To make this carrot halwa nut-free, use coconut milk instead; omit the nut toppings and coconut flakes instead.

For sugar-free, soak about 20 – 30 dates (depending on size and sweetness), then process to a puree. Use the date puree instead of sugar. This halwa is actually really delicious with dates. It has a more pronounced caramel flavour.

To make Vegan Carrot Halwa

Start by soaking the almonds in water.  You can pre-soak the almonds for four hours in cold water or use hot water and just soak during the cooking time of the carrots.

Meanwhile grate the carrots, place in a non-stick heavy bottom pan. Add the sugar or date puree. Cover and cook until carrots are soft and reduced to half the volume. This will take about 40 minutes.

You can peel the soaked almonds if you like but I don’t find this necessary. Place the almonds and water into a blender and liquify. Sieve through a fine mesh cloth and squeeze out all the juice.

Pour this almond milk into the carrots, add cardamom pods and cook until all liquid has reduced. This will take about 30 – 40 minutes. Stir occasionally.

Add the coconut cream if using and the coconut oil and stir well over medium heat for a few minutes. Add raisins, top with some toasted coconut flakes or chopped almonds and serve warm or refrigerate and serve cold.

The halwa can also be placed into a dish to set and cut into squares.

You might also like these recipes:

Butternut & Spaghetti Squash Halwa

Pumpkin Besan Burfi

Sweet Rutabaga (Swede) Squares

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Update: The image on this post has been updated with a newer shot. I’ve left the original one below in case you came across it from somewhere and recognise it.