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Carrot cake chia pudding

A great way to get a serving of veg for breakfast - carrot cake was always one of steves favourite cakes so he decided to extend his love for carrot cake and see if he could come up with some way to enjoy a healthier version for brekkie - this was borne out this idea and its really works. For any carrot cake lover this one's for you! Our favourite way to serve is like a double layered carrot cake with a dollop of chia pudding, some coconut yogurt, another dollop of carrot cake chia pudding and then a generous serving of coconut yogurt on top, with a sprinkle of chopped walnuts.

Serves 4

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  • Chia pudding
  • 40 g chia seeds
  • 300 ml almond milk or rice milk
  • 30 g raisins
  • 30 g of walnuts
  • Pinch of cinnamon
  • Pinch of allspice
  • 2 tbsp of cacao powder
  • 30 g of carrots
  • 30 ml of maple syrup
  • To serve
  • 300 ml of coconut yogurt find one with under 15% fat content


  • Method
  • Roughly chop the walnuts into small pieces. Finely grate the carrot, then roughly chop.
  • In a large bowl mix together all the ingredients for the chia pudding including the grated carrot and the chopped walnuts (leaving 1 tbsp walnuts aside to garnish). Leave to soak for 30 minutes or overnight in the fridge. Give it a good stir before serving.
  • To serve:
  • In a jar or clear glass fill it ¼ full of chia pudding, ¼ full of coconut yogurt, ¼ full with another layer of chia, ¼ full with coconut yogurt to top off, sprinkle with chopped walnuts and Enjoy!
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