Carrot Cake Chia Pudding

By Kelli Roberts: A skilled Vegan Chef with a plant-based diet certificate from Cornell University



2 cups almond milk (or coconut, rice or oat milk)

3 carrots, cut into large pieces

2 teaspoon nutmeg

2 teaspoon cinnamon

2 tablespoons sweetener of choice

1⁄2 cup + 1 tablespoon chia seeds

2 cup chopped walnuts

1/3 cup raisins


Place the almond milk, carrots, nutmeg, cinnamon, and sweetener in the blender container. With a high-speed blender, blend together as is. If not, you can lightly steam the carrots first for easier blending. Pour into a medium-sized bowl and whisk in the Chia seeds. Let sit and stir every few minutes as they absorb the liquid. After about 10 minutes, stir in the walnuts and raisins. Continue to stir over another 5-10 minutes, until it reaches a pudding-like consistency. Garnish with additional walnuts and raisins if desired. Delicious at room temperature or chilled.

Kelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. 

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  3. I’m not sure what I did wrong but it tastes terrible! Way too much nutmeg and it’s basically just a big bitter bowl of carrot sludge. Might try adding some more milk to thin it out a bit…


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  1. […] I’ve started to make my share of chia puddings (like this German Chocolate one and this Carrot Cake one). But I’ve discovered that I tend to like more texure than regular chia pudding gives: […]


  2. […] Carrot Cake Chia Pudding ( […]


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