This carrot cake chia pudding tastes like a slice of classic carrot cake, but in a light, nourishing, spoonable form. It is creamy, naturally sweetened, gluten-free, and packed with protein, making it perfect for breakfast, dessert, or a healthy snack.
Why You’ll Love This Recipe
It tastes like carrot cake without the heaviness
High in protein while staying low in calories
Naturally sweetened with no refined sugar
Gluten-free and made with simple ingredients
Great for meal prep and busy days
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsweetened almond milk – 1 cup (240 ml)
chia seeds – 3 tablespoons (36 g)
finely grated carrot – 1/2 cup (about 55 g)
vanilla protein powder – 1 scoop (about 30 g)
pure maple syrup – 1 tablespoon (15 ml)
ground cinnamon – 1/2 teaspoon
ground ginger – 1/4 teaspoon
ground nutmeg – 1/8 teaspoon
ground cloves – a pinch
vanilla extract – 1/2 teaspoon
fine salt – a small pinch
Optional topping ideas (not included in nutrition):
chopped walnuts, raisins, or shredded coconut
Directions
In a medium bowl or jar, add the almond milk and protein powder. Whisk well until the protein powder is fully dissolved and smooth.
Add the chia seeds, grated carrot, maple syrup, vanilla extract, salt, and all the spices. Stir thoroughly to evenly distribute the chia seeds.
Let the mixture sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours, or overnight, until thick and pudding-like.
Before serving, stir once more and add a splash of almond milk if a thinner consistency is desired.
Servings and timing
Servings: 1 large serving or 2 small snack portions
Prep time: 10 minutes
Chilling time: 2 hours minimum
Total time: about 2 hours 10 minutes
Variations
For extra creaminess, replace 1/4 cup of almond milk with thick yogurt or coconut cream.
For more carrot cake flavor, add 1 tablespoon of finely chopped walnuts.
For a vegan version, use a plant-based protein powder.
For extra sweetness, increase maple syrup to 2 tablespoons.
For a lower-calorie version, reduce maple syrup slightly and rely on the natural sweetness of carrots.
Storage/Reheating
Store chia pudding in an airtight container in the refrigerator for up to 4 days.
This recipe is meant to be eaten cold and does not require reheating.
If it thickens too much during storage, stir in a small amount of milk before serving.
FAQs
Can I make this without protein powder?
Yes, but the protein content will be lower. You can replace the protein powder with an extra tablespoon of chia seeds or thick yogurt.
Does this really taste like carrot cake?
The combination of grated carrot, warm spices, and vanilla gives it a strong carrot cake flavor, especially after chilling.
Can I use dairy milk instead of almond milk?
Yes, any milk works well in this recipe.
How fine should the carrots be grated?
Use the smallest holes on a grater so the carrot blends smoothly into the pudding.
Is this recipe good for meal prep?
Yes, it stores well and is ideal for making ahead.
Can I freeze chia pudding?
Freezing is not recommended, as the texture can become grainy when thawed.
How do I make it thicker?
Add an extra teaspoon of chia seeds and allow it to chill longer.
How do I make it thinner?
Stir in more milk until you reach your desired consistency.
Can kids eat this recipe?
Yes, it is made with wholesome ingredients and is suitable for all ages.
Can I eat this for breakfast?
Absolutely. It is filling, high in protein, and provides long-lasting energy.
Conclusion
This high-protein carrot cake chia pudding is proof that healthy food can still taste like dessert. With simple ingredients, easy preparation, and a rich carrot cake flavor, it is a recipe you will want to make again and again for a nourishing and satisfying treat.
A creamy, high-protein chia pudding that captures the flavor of classic carrot cake. Naturally sweetened, gluten-free, and ideal for breakfast, snack, or dessert.
Ingredients
1 cup (240 ml) unsweetened almond milk
3 tablespoons (36 g) chia seeds
1/2 cup (about 55 g) finely grated carrot
1 scoop (about 30 g) vanilla protein powder
1 tablespoon (15 ml) pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
A pinch of ground cloves
1/2 teaspoon vanilla extract
A small pinch of fine salt
Instructions
In a medium bowl or jar, add almond milk and protein powder. Whisk until smooth and fully dissolved.
Add chia seeds, grated carrot, maple syrup, vanilla extract, salt, and all the spices. Stir well to combine.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight until thick and pudding-like.
Before serving, stir once more and add a splash of almond milk if desired for a thinner consistency.
Notes
Optional toppings include chopped walnuts, raisins, or shredded coconut.
Use finely grated carrot for a smoother texture.
Can be made with any milk, including dairy-based.
Store in the fridge for up to 4 days.
For extra creaminess, sub 1/4 cup of almond milk with yogurt or coconut cream.
