This Carrot Cake Chia Pudding takes the flavors of a classic dessert and turns it into a healthy snack that is paleo, vegan, and dairy & gluten free.
Check out the video to see how easy it comes together!
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
I never really grew up a fan on carrot cake. Probably because I didn’t really like carrots growing up. If you know me, you know that isn’t the case now. Carrots are my go-to snack. I eat them with hummus, mustard, almond butter or peanut butter, hot sauce…really just about anything. I love the crunch factor and that they have a little sweetness to them.
With Easter being around the corner I figured I should put a spin on the classic dessert this time of year. Since my baking skills are seriously lacking, why not make a chia pudding!? I have pretty much made everything else into chia pudding (pumpkin pie, gingerbread, blood orange, strawberry), what’s one more on the list? And with my love for carrots, carrot cake was the obviously choice.
The beauty of chia pudding is that it requires little to no time and work. All you need to do is add all the ingredients to a Vitamix, blend it up, add the chia seeds, and then wait. The longer you let the chia seeds sit, the more liquid they absorb. I like to do mine overnight and it is perfect the next day for breakfast or a snack later.
Another thing I love about chia pudding is how customizable they are. To amp up the protein, add a scoop of vanilla protein powder or yogurt. You could also add in some raisins or nuts to the mix. I have been combining this carrot cake chia pudding with some Siggi’s yogurt (vanilla is the bomb with this), nut butter, and coconut chips for a snack full of protein, heathy fats, and carbs.
Make sure to check out the video in the recipe card to see how easy this recipe comes together!
Carrot Cake Chia Pudding
ingredients
- 2 medium-large carrots, peeled and roughly chopped (125 grams)
- 1 cup unsweetened vanilla almond milk
- 2 teaspoons coconut butter
- 1 teaspoon maple syrup*
- 1/4 teaspoon cinnamon
- 2 tablespoons chia seeds
instructions
- Place chopped carrots, almond milk, coconut butter, maple syrup, and cinnamon in a Vitamix or high powered blender. Blend until smooth and well combined, about 30 seconds.
- Pour mixture into a jar. Add chia seeds, cover, and shake well. Refrigerate for at least 4 hours or overnight.
- Eat as is or top with desired toppings.
- Enjoy!
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
video
notes
nutrition
This post may contain affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
I tried this and it came out really thick (like a pureed carrot soup) and then after sitting in the fridge, it became even thicker. Chia seed puddings are usually thin and a bit jelly-like because of the chia seeds, but this was totally different. Maybe using only one carrot would help give it the carrot flavor, but a better consistency.
Hey Lindsay, I’m sorry to hear it didn’t turn out for you. I have had a few people try it and it worked for them. It is on the thicker side as I like thicker chia puddings though. Did you measure your carrots? They might have been too big so it made it more thick. It should be like a carrot juice almost before you add the chia seeds (you can kind of tell in the video). I hope that helps!
Watching the video again I see my carrots were much bigger. To me, they were medium size. I see how your carrot/almond milk mixture was like juice. Mine was already really thick at that point. Will try again. Thanks!
You’re welcome! Hope that helps!
Mmm… I need to go through all of your puddings; right now I have your Healthy Horchata Rice Pudding to try up in the browser!
Ohh I love that recipe! Let me know how you like it!
YUM!!! I love carrot cake! Such a genius idea to mix the chia seeds in by shaking the mason jar! I usually use a fork…which doesn’t always work well. Hah! Pinning!
Haha yes the shaking works so well! When I use a spoon or fork I feel like half the chia seeds stick to it haha. And this is really good with vanilla protein if you are looking for a protein boost too!