Carrot Cake Chia Pudding – Food Pharmacy

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Carrot Cake Chia Pudding

It’s carrot cake day again on Monday and we were in the mood for something to join the day’s festivities, but when we checked the FP site we already had a classic carrot cake and a carrot cake smoothie. So we put our thinking caps on but apparently they were broken so we had to hit up Google and ask – Dearest Google, please present us with your best nutrient hunter friendly carrot cake recipes. Then lo and behold we found a carrot cake recipe that could pass for breakfast even.  

While eating frosting for breakfast feels almost criminal you can feel good about the fact that this chia pudding is full of nutritious ingredients and only minimally sweetened with honey.

And side note, if you don’t have a juicer at home or can’t find carrot juice just finely grate the carrot and stir it into the pudding. You might not get the same color effect but the flavor will still be there, not to mention the extra fiber (you know how much we love fiber!)


Carrot Cake Chia Pudding

  • By : Food Pharmacy
  • Servings : 2 glasses (or 4 small ones) 1x


½ cup almond milk

½ cup carrot juice (about 1 carrot per batch if juicing)

¼ tsp cardamom

½ tsp cinnamon

½ tsp ginger

4 Tbsp chia seeds

½ cup soaked cashews

2 dates, pitted

1 lime zested

½ Tbsp lime juice

½ Tbsp lemon juice

½ Tbsp honey

⅛ tsp vanilla extract

½ Tbsp coconut oil


Whisk the almond milk, carrot juice, cardamom, cinnamon, ginger and chia seeds together. Chop the dates finely and stir into the chia mixture. Allow to swell in the fridge for 20-30 minutes.

Make the frosting by mixing the soaked cashews with the rest of the ingredients in a high-speed blender until it becomes really, really light (it shouldn’t be grainy at all).

Serve in glasses and top with the frosting, grated lime zest and some grated carrots.



If you don’t have the time to soak the cashews, you can replace the frosting with coconut cream whipped with ¼ teaspoon vanilla extract, ½ teaspoon honey + a little grated lime zest.

Thanks for the recipe Happy Health Blog!



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