Thick Carrot Cake Chia Pudding with Greek Yogurt and Carrot Milk
This Carrot Cake Chia Pudding is a creamy, make-ahead breakfast made with chia seeds, Greek yogurt, warm spices, and real carrots. It’s lightly sweet, perfectly spiced, and an easy meal prep option for a fresh take on a classic carrot cake flavor.
Servings 4 servings
Ingredients
- ½ cup chia seeds
- 1 cup plain Greek yogurt (5% for best creaminess)
- ¾ cup milk of choice
- 3 tbsp honey (adjust to taste)
- 2 tbsp vanilla bean paste
- Pinch salt
- 1-2 medium carrots cut into small pieces
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 2 tbsp raisins
- 2 tbsp chopped walnuts or pecans
Toppings
- Thin layer of Greek yogurt
- Extra grated carrots
- Chopped walnuts or pecans
- Drizzle of honey
Instructions
Make the carrot milk
- In a blender, combine the milk, honey, vanilla bean paste, carrots, cinnamon, nutmeg, ginger, and salt.
- Blend until smooth and creamy.
Mix the base
- In a bowl, stir together the Greek yogurt and chia seeds.
- Pour in the carrot milk and mix well until fully combined.
Add the mix-ins
- Fold in the raisins and chopped nuts if using.
- Let the mixture sit for 5 minutes, then stir again to prevent clumping.
Chill
- Cover and refrigerate for at least 4 hours, or overnight (best), until thick and pudding-like.
Finish & serve
- The next day top with a gently top with a thin layer of Greek yogurt, a sprinkle of fresh grated carrots, and extra nuts or a drizzle of honey.
Notes
- Raisins and nuts are optional but add that classic carrot cake texture and flavor.
- Use full-fat Greek yogurt for the creamiest, richest consistency.
- Easily make it dairy-free by swapping in a plant-based yogurt and milk.
- This recipe doubles well for weekly meal prep.
- Flavor gets better as it sits, making it ideal to prep the night before.
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