Browned Butter and Cardamom Carrot Pudding

by Ann Marie Michaels on October 18, 2012

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Browned Butter and Cardamom Carrot Pudding

The following is a guest post by Lauren at Empowered Sustenance.

Everything is better with butter. Butter boasts potent nutrients like Activator X (vitamin K2) and CLAs.

And then there is browned butter.

You’re going to love this recipe for Browned Butter and Cardamom Carrot Pudding. It’s SCD and GAPS legal, gluten-free and grain-free.

Why Brown Butter?

With just a few moments in a hot pan, the milk solids turn a toasty brown and the butter transforms into pool of amber liquid. See?

Browned Butter

The best part? Browned butter makes any dish delightfully elegant… both in name and flavor.

Recipe Notes

I am lucky enough to have access to raw milk butter. As you can see in the picture of melted gold above, the browned milk solid flecks are clearly visible. I hypothesize this is because the raw butter is not made from homogenized milk. When I browned conventional butter in the past, the finished product had a more homogenous appearance with very small bits of the browned milk solids.

Browning the butter heats it above 105 degrees, so it is no longer truly raw. Most importantly, however, the end result is from non-homogenized milk provided by happy cows.

Browned Butter and Cardamom Carrot Pudding

Browned Butter and Cardamom Carrot Pudding

Makes about 2 cups or 4 servings


Carrots, quartered if large (1 pound — I used a bag of organic baby carrots, since that is what I had in the fridge)
Butter, from grass-fed cows (5 TBS) — where to find butter
Honey (2-3 TBS) — where to find honey
Cardamom, ground (1/4 tsp)
Sea salt (pinch) — where to find sea salt
Optional: Coconut milk, additive free, or raw cream — where to find coconut milk
Optional: Allergen-Free Crumble Topping


1. Steam the carrots until tender. While the carrots are steaming, brown the butter.
2. Place the butter in a light-bottomed saucepan. Don’t use a cast iron saucepan because you will not be able to see if the milk solids are browning. Warm over medium heat. The butter will begin to bubble, and then the bubbling will rapidly increase. After a minute or two, the bubbling will subside. Use a spoon to push any froth or bubbles away from the surface so you can see the action going on in the bottom of the pan.
3. The butter will begin to smell toasty and take on a bit of color. As soon as the mixture is golden brown, remove it from the heat. It goes from golden to burnt extremely quickly.
4. Drain the steamed carrots. Pureé the warm carrots in a food processor or blender with the browned butter, honey, cardamom, and sea salt. Taste and adjust honey or cardamom, if necessary.
5. Serve warm, drizzled with coconut milk or raw cream if desired. Serve with Paleo Crumble Topping for a crunchy contrast.

About Lauren at Empowered Sustenance

Lauren is the 19-year-old real food blogger at After struggling with ulcerative colitis for five years, she decided to dive head first into healing her body with nutrition and a holistic lifestyle. She loves sharing her creative Paleo, SCD and GAPS friendly recipes and healing tools with others. She also offers a free, retro-inspired Grain Free Holiday Feast e-cookbook on her blog.

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{ 15 comments… read them below or add one }

caroline October 18, 2012 at 4:48 AM

Ahh! Im so excited for your guest post here on Cheeseslave Lauren! This looks really easy and fancy, I love your little cup :) I tried cardamom only 2 times in my life and liked it…this is just another reason to try it again! Thanks


Lauren @ Empowered Sustenance October 18, 2012 at 6:20 AM

Hey Caroline! Thank you!! The cup is from an old tea set my grandma just found in her basement… I thought it was beautiful, too! Cardamom is one of my favorite spices… plus it smells amazing!


Kathryn Niflis Johnson October 18, 2012 at 6:55 AM

I like browned butter in savory dishes too, such as over squash or pumpkin ravioli (not GAPS legal I know). I especially like to crisp up some fresh sage leaves in it.


Lauren @ Empowered Sustenance October 18, 2012 at 7:53 AM

Before GAPS, I loved pumpkin ravioli with browned butter! Your addition of fresh sage sounds amazing! I also used to do brown rice pasta with a sauce of just browned butter with mashed roasted garlic and a little bit of salt. That was swoon-worthy!


Sarah October 20, 2012 at 5:40 PM

butter is made from cream, and cream can’t separate from the milk if it is homogenized, so homogenization can’t be the reason that the other butter turns out differently. but certainly raw butter is a superior product :)

thanks for the recipe!


Lauren @ Empowered Sustenance October 21, 2012 at 5:41 AM

Oh… you are very right. Well, there goes my hypothesis. I wonder what causes the difference, then? But I agree–I’ll take the raw butter any day!


Heather :) :) :) October 22, 2012 at 2:43 PM

Oh, this does look good…and carrots are so inexpensive to buy, too :) :) Thanks for sharing this recipe. I’m going to share this on my Facebook page. Love and hugs from the ocean shores of California, Heather :)


Lauren @ Empowered Sustenance October 22, 2012 at 4:33 PM

Thanks for sharing the recipe, Heather! I love that the carrots are so cheap… it kind of balances out the recipe since butter can be pricey. And your California hugs are warming my heart!


Sheila Ann November 10, 2012 at 7:24 AM

Would you sub pumpkin??


Lauren @ Empowered Sustenance November 10, 2012 at 10:16 AM

Yep! I’ve made this with pumpkin before and it was delicious! I think I added some cinnamon along with the cardamom, and it was perfect with the pumpkin.


Susanne December 16, 2012 at 2:42 PM

I made this last night – delish! I made it just as chopped carrots, rather than as a pudding. The carrots I had were multi-color — so beautiful — that I could not bear to whiz them into a pudding. With that lovely browned butter, I figure that you simply cannot go wrong, regardless of the form in which you serve the carrots!


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