Breakfast Carrot Cake

Not all puddings are equal. Take this one for example, technically a cake, eaten at breakfast, no refined sugar, no dairy and nutrition in every spoonful. Breakfast doesn’t get better than this.

Serves: 2

Prep time: 20 minutes

Cook time: 10 minutes


1 cup coconut milk
1 cup water
1 cup rolled oats
2 cups peeled and grated carrots
2 bananas, mashed
4 Tbsp raisins or dried goji berries
2 Tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla spice or vanilla essence
1⁄2 tsp ground ginger
1⁄2 tsp ground nutmeg
1⁄2 tsp ground cloves
1⁄2 cup coconut cream


Shaved coconut
Maple syrup (to taste)
Pineapple pieces


In a small pot over a medium heat, bring the milk and water to a simmer. Add the oats and bring to a slow boil, then reduce the heat and allow to simmer for 3 minutes.

Add the grated carrots, bananas and raisins or berries, as well as the maple syrup, vanilla essence and spices. Cook for another 3–5 minutes. Pour in the coconut cream and stir well, allowing to simmer for approximately 5 minutes until the liquid is absorbed and a thick consistency is reached.

Add the toppings and decorate as desired. Enjoy the ‘cake‘ warm.

Get more delicious plant-based recipes from my new book ‘Made with Love and Plants’ from TakealotAmazon, or select independent bookstores.

Share this:

Leave a Comment

Your email address will not be published.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