Name: Carrot Cake Chia Pudding
Prep time: 10 min
Total time: 370 min
Ingredients: 1/2 cup Chia Seeds ((note 1)); 2 1/4 cup Almond Milk ((note 2)); 4 tablespoons Maple Syrup ((note 3)); 1 teaspoon Vanilla Extract; 1 teaspoon Cinnamon; 1/4 teaspoon Ground Ginger; 3/4 cup Grated Carrots; 2-3 tablespoons Dried Raisins ((note 4)); 1/4 cup Chopped Walnuts ((note 5))

This Carrot Cake Chia Pudding is an easy, healthy breakfast packed with carrot cake flavors, protein, and fiber. It’s a delicious sweet healthy breakfast to add veggies to your day.

I love to make simple chia puddings, like my Blueberry Chia Pudding and Coconut Chia Pudding but I wanted to make a slightly fancier version, one that tastes like my Carrot Cake. This tastes like dessert but it’s super healthy as it’s packed with fiber and protein to keep your full and for healthy digestion.

The full recipe is just below but don’t miss my ingredient selection tips, process shots, and tips and tricks to make the best pudding.

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Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need a handful of ingredients to make this chia pudding here’s how to pick them.

Chia Seeds – They thicken the pudding while adding fiber and protein. You can use either black or white chia seeds; both work equally well. If you prefer a smoother texture, lightly grind them before mixing (measure before grinding to maintain proper ratios).
Almond Milk – This acts as the creamy, dairy-free base, giving the pudding a slightly nutty flavor. For a creamier texture, you can swap up to ½ cup of almond milk with your favorite plant-based yogurt or use soy milk for an extra protein boost.
Maple Syrup – Provides natural sweetness without refined sugars and it works great with the spices and carrots. Alternatives like agave syrup or coconut nectar also work.
Vanilla Extract – This boosts the flavors of the pudding.
Cinnamon – For traditional carrot cake flavors, balancing the sweetness of the maple syrup and carrots.
Ground Ginger – To add a zesty kick like in a carrot cake.
Grated Carrots – This contribute to the sweetness (a bit), but it also brings some moisture, and a subtle veggie boost to the pudding. For a smoother texture, try pulsing the carrots in a food processor to create smaller pieces.
Dried Raisins – For a touch of sweetness and texture. You can swap them for finely chopped, pitted dates, apricots, or prunes if you’re looking for different flavor notes.
Chopped Walnuts – For some crunch, healthy fats, and additional protein. If preferred, you can substitute with chopped pecans, peanuts, or almonds—or skip them entirely for a nut-free version.

How to Make Carrot Cake Chia Pudding

This chia pudding is super easy to make. Here’s how in pictures.

Combining the Carrot Cake Chia Pudding ingredients in a bowl.

Mix the liquid ingredients in a bowl and pour all the dry ingredients on the top.

Stir the mixture for a few seconds every 2-3 minutes for 10 minutes and leave the pudding in the fridge overnight.

Carine’s Tips

I have a few more tips to share to make the best pudding even if it’s your first time.

Frequent Stirring: After adding the chia seeds to the spiced almond milk mixture, stir every 2–3 minutes during the first 10 minutes to prevent clumping and ensure even distribution.
Adequate Chilling: Refrigerate the pudding for at least 2 hours (or overnight) to allow the chia seeds to fully absorb the liquid and develop a thick, pudding-like consistency.
Pre-Serve Stirring: Give the pudding a good stir before serving to recombine any spices or ingredients that might have settled on top.
Creamier Texture Option: Swap up to ½ cup of almond milk with dairy-free yogurt to make your pudding even creamier.
Texture Tweaks: If you dislike the texture of whole chia seeds, blend them with the almond milk before mixing for a smoother result.
Customize Your Flavors: Experiment by changing the dried fruit (dates, apricots, or prunes) and nut type (pecans, almonds, or peanuts) to create your perfect flavor combination.
Carrot Prep: For a subtler texture, pulse the grated carrots in a food processor so they are in smaller, more uniform pieces that mix well.
Protein Boost: For an extra protein kick, serve with a drizzle of peanut butter, almond butter, or even stir in a scoop of your favorite plant-based protein powder (add a bit more milk if using protein powder).
Mix-In Ideas: Add a topping of coconut yogurt for more creaminess. For a crunchier finish, sprinkle extra chopped walnuts or pecans on top just before serving.
Serving Suggestions: Enjoy your pudding chilled as a hearty breakfast or a satisfying snack that covers a good portion of your daily fiber needs. Layer it in a parfait glass with granola and extra berries for a multi-textured breakfast treat.