Breakfast carrot cake
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Simple, easy, super tasty, with ingredients that you sure have at home, and best of all, it feels like eating dessert at breakfast!

Course: Breakfast, Dessert
Servings: 3 serves
Author: Gaspar Carreira
  • 1 1/2 cups grated carrot about 3 medium size carrots
  • 1 cup rolled oats
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut or muscovado sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 eggs or 3 egg replacement*
  • 1/2 cup maple syrup, agave or honey
  1. Preheat the oven to 200°C. Mix the carrot with the syrup, oil, eggs, and sugar, beat well. Add the oatmeal, baking soda, and baking powder together with the cinnamon and mix well again. Divide the mixture into 3 individual molds of 10cm in diameter or in a single large one. Bake for 20-25 minutes or until it starts to brown and dry on the top. Finish with ice cream and some nuts.

Recipe Notes

* You can use an Orgran egg type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.