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Thick Carrot Cake Chia Pudding with Greek Yogurt and Carrot Milk Recipe

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4.1 from 4 reviews

This Thick Carrot Cake Chia Pudding with Greek Yogurt and Carrot Milk is a nutritious and delicious twist on traditional carrot cake, transformed into a creamy, pudding-style breakfast or snack. Combining the natural sweetness and spice mix of carrot cake with omega-rich chia seeds and creamy Greek yogurt, this recipe offers a balanced blend of protein, fiber, and wholesome ingredients. It’s easy to prepare, requiring no cooking, and is best enjoyed chilled after a few hours to achieve its thick, pudding-like texture.

  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 4 servings

Ingredients

Base Ingredients

  • ½ cup chia seeds
  • 1 cup plain Greek yogurt (5% fat for best creaminess)
  • ¾ cup milk of choice
  • 3 tbsp honey (adjust to taste)
  • 2 tbsp vanilla bean paste
  • Pinch of salt

Carrot Milk and Spices

  • 1-2 medium carrots, cut into small pieces
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger

Mix-ins and Toppings

  • 2 tbsp raisins
  • 2 tbsp chopped walnuts or pecans
  • Thin layer of Greek yogurt (for topping)
  • Extra grated carrots (for topping)
  • Chopped walnuts or pecans (for topping)
  • Drizzle of honey (for topping)

Instructions

  1. Make the carrot milk: In a blender, combine the milk, honey, vanilla bean paste, carrots, cinnamon, nutmeg, ground ginger, and a pinch of salt. Blend until the mixture is smooth and creamy, creating a flavorful carrot milk base for the pudding.
  2. Mix the base: In a large bowl, stir together the Greek yogurt and chia seeds until evenly combined, forming the thick pudding base.
  3. Combine with carrot milk: Pour the freshly blended carrot milk into the yogurt and chia mixture. Stir well to ensure all ingredients are fully incorporated.
  4. Add mix-ins: Gently fold in the raisins and chopped walnuts or pecans to add texture and bursts of sweetness.
  5. Prevent clumping: Let the mixture sit for 5 minutes, then stir again to break up any chia seed clumps ensuring a smooth pudding texture.
  6. Chill: Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding consistency.
  7. Finish and serve: When ready to serve, top the pudding with a thin layer of Greek yogurt, sprinkle fresh grated carrots, add extra chopped nuts, and drizzle with honey for an appetizing finishing touch.

Notes

  • You can adjust the sweetness by varying the amount of honey according to your taste.
  • Use your preferred milk, dairy or plant-based, but whole milk or oat milk can enhance creaminess.
  • Letting the pudding sit overnight yields a thicker, more cohesive texture.
  • For a nut-free version, omit nuts or replace with toasted seeds like pumpkin or sunflower.
  • This pudding can be prepared up to 2 days in advance and stored covered in the refrigerator.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipesvibe.com/thick-carrot-cake-chia-pudding-with-greek-yogurt-and-carrot-milk-recipe/