Carrot Cake Chia Pudding

Carrot Cake Chia Pudding




I recently came across a new shop in town where they sold vegan gluten free carrot cake and it was so delicious that it inspired me to create this raw vegan breakfast recipe for Carrot Cake Chia Pudding. I love having chia pudding for breakfast, especially on busy days because it’s so filling and nutritious. This recipe is super easy to make, really high in plant-based protein and such a fun way to start your day!

Carrot Cake Chia Pudding

SERVES: 2-4 people (depending on your appetite)

EQUIPMENT: blender, rubber spatula, large mixing bowl


2 cups of walnut milk (or almond milk)
2-3 tablespoons of maple syrup (depending on how sweet you like it)
2 teaspoons of pure vanilla extract (or ½ teaspoon of vanilla powder)
1 large carrot, peeled and roughly chopped (= 1 cup)
¼ to ½ teaspoon of gingerbread spice (or cinnamon)
2 large pinches of Himalayan crystal salt or sea salt

½ cup of chia seeds

Toppings of your choice: raisins, walnuts, hemp seeds, grated carrot, shredded coconut, lemon zest, apple, coconut cream…


  1. Combine walnut milk, maple syrup, vanilla extract, carrot, gingerbread spice and salt in a blender. Blend until smooth.
  2. Take your mixing bowl and combine the walnut milk with the chia seeds. Stir well and let them rest for a few minutes.
  3. After three to four minutes, stir the mixture with a fork until everything is well combined. Place in the refrigerator.
  4. After about 1 hour the chia seeds will have soaked up most of the liquid, turning the mixture into a creamy pudding. If you like your pudding extra creamy like I do, leave it in the fridge overnight.
  5. Serve the carrot cake chia pudding with toppings of your choice. I used raisins, roughly chopped walnuts, shredded coconut, carrot strips and lemon zest for extra flavor.

Carrot Cake Chia Pudding

Carrot cake chia pudding after 1 minute…

Carrot Cake Chia Pudding

Carrot cake chia pudding after 1 hour…


  • This Chia Pudding (without the toppings) will stay fresh for at least 4 days in an airtight container in the refrigerator.
  • Chia seeds are the star of this recipe. They are a great source of protein, omega-3-fats, fiber and calcium.
  • If you don’t like the carrot pulp in this carrot cake chia pudding, you can use carrot juice – but I just couldn’t be bothered!
  • I love topping this Carrot Cake Chia Pudding with a scoop of Chai Banana Ice Cream.

Now I would love to hear from you! What is your favorite way to use chia seeds? As a vegan binder in baked goods, as the base for a creamy breakfast pudding, as a protein boost in your smoothies & dressings… Let me know by leaving a comment down below.

Carrot Cake Chia Pudding

Carrot Cake Chia Pudding



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