Carrot Cake Chia Seed Pudding

carrot cake chia seed pudding 

Pudding for breakfast. YAS. Carrot cake pudding for breakfast. YAS YAS. This meal is made in less than 5 minutes, is light and gooey, filling and nutritious. I actually prepared this bunny-loving pud in the morning, placed it in the fridge, passed the time by hula hooping and doing some yoga, and then ate it for lunch! I was bouncing around like a rabbit for hours afterwards! 

I love the spices used in carrot cake recipes. Cinnamon, ginger, cardamom and nutmeg are so healing for the body and comforting for the soul, so I really try use them as often as I can. I have another carrot cake-inspired recipe here (it's actually one of my personal favourite). I also seem to have an affinity towards adding veggies to my breakfasts. Hey, if it gets more nutrients in without much effort, I'm down! 

If you decide to make this super simple and uber tasty meal, be sure to make it either the night before heading to bed, or make it early in the morning and have it for lunch (or dinner - no judgement). This allows the chia seeds to thicken up, giving it that nice gooey texture. If your pudding is too thin, you can always add more chai seeds and let it sit for another 30 minute before eating. If it's too thick, try adding a dash of soy milk. 


1/4 cup chia seeds

1 banana, mashed 

1 cup carrots, grated 

2 cups soy milk 

2 tbsp maple syrup 

1 tbsp desiccated coconut 

1 tsp ground cinnamon 

1/2 tsp fresh ginger, grated 

1/4 tsp vanilla extract 

1/4 tsp ground cardamom 

Pinch of nutmeg

suggested toppings

pineapple / coconut / dates / carrot / cinnamon / raisins / walnuts / granola / maple syrup / whipped coconut cream / coconut yoghurt 


1. Combine all the ingredients in a bowl.

2. Whisk everything together really well. Let it sit for 5 minutes and give it another whisk to ensure it doesn't clump. 

3. Cover and place in the fridge over night or for 3-5 hours. Give the bowl a stir or shake every so often if you can - not it's not necessary. 

4. Stir before serving. Top with your favourite toppings. I used what I had in fridge - leftover carrot, coconut, dates, cinnamon and fresh pineapple.