When your cake is made of whole foods like rolled oats and carrots why not have it for breakfast? This treat is really just like having a bowl of oatmeal only baked to cakey perfection. you can eat it right out of the pan, or add some berries and your favourite non dairy milk or yogurt. Anyway you eat it, this awesome cake will be a great start to your day.
Breakfast Carrot Cake
Course: BreakfastCuisine: VeganDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
35
minutesTotal time
55
minutesIngredients
2 cups non-dairy milk (we tend to use oat milk these days)
2 Tbsp chia seeds (or flax)
1/3 cup maple syrup
2 Tsp ground cinnamon
1 1/2 Tsp ground ginger
1/4 Tsp ground nutmeg (optional)
1 Tsp vanilla extract
1 Tsp baking powder
1/4 Tsp salt
2 cups of rolled oats
1 large carrot shredded
1/4 cup raisins
1/2 cup chopped walnuts or pecans
Directions
- Preheat the oven to 375° F
- Add the non-dairy milk, chia, maple syrup, cinnamon, ginger, nutmeg, vanilla, baking powder, and salt to a large bowl and mix well. Add the oats, shredded carrot, and nuts and continue to mix until the batter is consistent.
- Transfer the batter to a prepared baking pan (9″ x 9″ or similar size works well).
- Bake in the middle rack for 30 to 35 minutes, until golden.
Breakfast Carrot Cake