• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Carrot Chia Pudding

Carrot Chia Pudding

May 21, 2015 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Carrot Chia Pudding with Indian Spices served in ramekin
CARROT CHIA PUDDING WITH INDIAN SPICES in ramekin

Here is more carrot goodness with this. I always have carrots in my refrigerator. How about you?

They’re an easy snack to grab on the go, they’re great in salads or for roasting and just about everyone likes them. I sometimes have too many and I decided to think outside the box a little for this Carrot Pudding with Indian Spices.

Carrot Pudding

Authentic carrot puddings use cooked shredded carrots, but I like smooth pudding so this recipe blends them. Dr. Fuhrman uses juiced carrots in a lot of his soup recipes.

It does add sweetness, but I haven’t found a soup I didn’t like that has carrot juice as part of the base in addition to vegetable stock. They’re great shredded in salads or coleslaw, also.

Carrot Pudding

And, here are a few unique recipes that use carrots – Carrot Pancakes and Hummus with Roasted Carrots and Garlic.

Not all of my experiments with carrots have worked out. I tried a carrot sauce for pasta and, although the sauce tasted pretty good, it just didn’t seem right for pasta. It was more like a soup.

Keeping with the theme, be sure to check out these carrot recipes:

  • Carrot Chocolate Chip Cookies
  • Moroccan Roasted Carrots
  • Tomato, Carrot, Brussels Sprouts Soup

I also keep chia seeds in my freezer and this recipe uses chia seeds to thicken it. I love chia seeds. They are a great source of vegetarian omega 3 fatty acids which are good for your heart and brain, and they also are high in fiber and protein.

They absorb water easily and turn into a gel, which is why they help thicken this pudding. They also can be used as an egg replacer. One tablespoon of chia seeds to 3 tablespoons of water. Let sit for a bit. Voila, one egg replaced!

And speaking of soup, I have a Thai Carrot Soup recipe that you might enjoy, too.

Carrot Chia Pudding with Indian Spices served in ramekin

In the meantime, here is the recipe for Carrot Pudding. You can also find a recipe for Pumpkin Pudding here that uses only almond milk and is more like pumpkin pie.

I’d love to hear your feedback in the comments below for this Carrot Pudding! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Carrot Pudding
Print Recipe
4.17 from 6 votes

Carrot Chia Pudding with Indian Spices

Not guilt here with this creamy carrot chia pudding. It's quick to make and tastes delicious with Indian spices like cinnamon, cardamom, and a little ginger.
Prep Time10 mins
Total Time1 hr 10 mins
Servings: 6 people

Equipment

  • Vegetable Peeler
  • Food Processor or Box grater
  • Measuring Cups and Spoons
  • Stainless Steel Pot Set
  • High-Speed Blender
  • Glass Mixing Bowls with Lids

Ingredients

  • 5-6 carrots peeled and shredded, I shred mine in the food processor
  • 1 1/2 cups homemade almond milk split, or unsweetened MALK or Three Trees Brand almond milk
  • 1 cup Trader Joe's light canned coconut milk split
  • OR 3/4 tsp coconut extract mixed with 1 cup non-dairy milk
  • 1/2 cup chia seeds (light is best for color but any will do)
  • 1/4 cup maple syrup (to reduce the sugar add 1/8 tbl maple syrup plus 1/3 tsp. liquid stevia)
  • 1 tsp vanilla extract non-alcoholic preferred
  • 1/3 tsp ground cardamom (this is a pretty strong spice to use sparingly taste and add more if needed)
  • 1/4 tsp ground ginger
  • 1/2 tsp Ceylon cinnamon*
  • 1/4 tsp ground cloves
Prevent your screen from going dark

Instructions

  • Place the shredded carrots and 1/2 cup almond plus 1/2 cup coconut milk in a saucepan over medium heat. Add the spices and cook until the carrots are tender, about 20 minutes. Set aside to cool for a few minutes.
  • When the carrots are slightly cooled, add them and the cooking liquid to a blender and blend until smooth, adding some of the almond milk to thin if it gets too thick.
  • Add the remainder of the milks and the sweetener and blend slower to combine.
  • Pour into a large bowl and add the chia seeds, mixing well.
  • Put the bowl into the refrigerator to cool, stiring after about 15 minutes to make sure the chia seeds stay suspended. Continue to cool until set.
  • Serve in individual bowls and top with blueberries, cinnamon, chopped walnuts, pumpkin seeds or mini chocolate chips.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
Nutrition label includes coconut lite milk
non-alcoholic vanilla extract preferred

Nutrition

Nutrition Facts
Carrot Chia Pudding with Indian Spices
Amount per Serving
Calories
165
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1.4
g
9
%
Sodium
 
93.9
mg
4
%
Carbohydrates
 
23
g
8
%
Fiber
 
7.6
g
32
%
Sugar
 
11.4
g
13
%
Protein
 
3.8
g
8
%
Vitamin A
 
1600
IU
32
%
Vitamin C
 
5
mg
6
%
Calcium
 
350
mg
35
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking