Carrot Cake Chia Pudding Recipe

Time10m

Serves4

Cinnamon, Raisin

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Combine Dry Ingredients
In a large mixing bowl, combine the chia seeds, ground cinnamon, and a pinch of salt. Stir well to ensure the chia seeds are evenly coated with cinnamon and salt.
2
Add Wet Ingredients
Pour in the almond milk and maple syrup (or honey) into the bowl. Add the vanilla extract and stir vigorously to combine all the ingredients.
3
Incorporate Carrots and Raisins
Fold in the grated carrots and raisins into the mixture, ensuring they are evenly distributed throughout.
4
Refrigerate
Cover the bowl with plastic wrap or transfer the mixture to individual serving jars. Refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
5
Serve
Before serving, stir the pudding to combine. If desired, top with chopped walnuts or pecans for added crunch. Enjoy your nutritious carrot cake chia pudding!