![A closeup on carrot cake chia pudding in a bowl](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/03/carrot-cake-chia-pudding-feat.jpg?w=3840&quality=75)
Spring is here and so is my obsession with carrot cake. This super simple carrot cake chia pudding is the perfect make-ahead snack or on-the-go breakfast. Loaded with carrots and comforting spices, this quick and easy treat comes together in just a few minutes.
Related: Carrot Cake Cinnamon Rolls Are the Ultimate Sweet Treat!
ingredients
Optional toppings
directions
This recipes requires a minimum 30 minutes chill time.
![Ingredients for carrot cake chia pudding](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/03/carrot-cake-chia-pudding-ingredients.jpg?w=3840&quality=75)
Heat a small frying pan over medium heat. Drizzle in vegetable oil and allow to warm. Add carrots and 1 tablespoon of maple syrup. Stir constantly until the carrots have slightly softened. Turn off heat and set aside.
![Grated carrots in a small frying pan](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/03/carrot-cake-chia-pudding-process-1.jpg?w=3840&quality=75)
In a mason jar combine non-dairy milk, chia seeds, cooked carrots, the remaining maple syrup, spices and vanilla extract. Stir until combined.
![](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/03/carrot-cake-chia-pudding-process-2.jpg?w=3840&quality=75)
Place the chia pudding in the fridge to thicken for a minimum of 30 minutes (an hour or overnight is recommended). Shake the mason 15 minutes after placing in the fridge to ensure the chia seeds don’t settle to the bottom.
![Carrot cake chia pudding in a mason jar](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/03/carrot-cake-chia-pudding-process-3.jpg?w=3840&quality=75)
Once thickened, serve with your favourite toppings and enjoy.
![Carrot cake chia pudding in a bowl topped with shredded coconut and sliced almonds](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/03/carrot-cake-chia-pudding-process-4.jpg?w=3840&quality=75)