Breakfast Carrot Cake

Growing up, carrot cake was my absolute favourite type of cake whether it was for birthdays or other celebrations. Except somehow I usually ended up getting chocolate cake, and the carrot cake seemed saved for my mom’s birthday instead. Can’t really complain too much about that, though! (I mean, cake is cake, right?!)

We always used a well-loved cookbook for our carrot cake recipe, and even though I’m not a huge fan of pineapple, it was a not-to-miss ingredient in our cake. Even now I love the twist that it adds to the recipe, giving it an extra bit of moisture and sweetness without the extra oils and added sugar.

I decided I wanted to have carrot cake for breakfast (it seemed like one of those things you just should do), so I needed to refine our family recipe to something a little more balanced – and I’m so happy with the results!

This oatmeal cake variation is everything that is amazing about carrot cake, but you can still happily eat it all week for breakfast. That’s a win for me! The oats make it quite filling so that you don’t need a huge portion, and it will stay with you all morning. Or just have a smaller slice as a snack!

I topped mine with plain cream cheese rather than creating a sugar-filled icing, but you can do whichever you prefer. I’m sure if you google “cream cheese icing” you’ll find plenty of possibilities.

Breakfast Carrot Cake

Prep Time15 mins
Cook Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Dairy Free, Gluten Free, Vegetarian
Servings: 8

Ingredients

Dry Ingredients

  • 1 cup oats
  • 1 1/4 cup oat flour or oats ground using food processor
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup maple syrup
  • 1/2 cup coconut oil melted
  • 3 eggs large, room temperature
  • 1 tsp vanilla
  • 2 cups grated carrots packed
  • 3/4 cup pineapple diced
  • 3/4 cup walnuts chopped

Optional

  • 200 g cheese cheese skip for dairy-free

Instructions

  • Pre-heat oven to 160C / 320F. Line a 23x23cm (9x9") baking pan with parchment paper (cut two strips so that the paper continues up the sides of the pan).
  • In a medium bowl, add all the dry ingredients and whisk until well combined.
  • In a large bowl, mix together the maple syrup, coconut oil, eggs, and vanilla until well combined. If you have just melted your coconut oil, allow it to cool before using to ensure you don't cook your eggs!
  • Add in the grated carrots to the wet ingredients and mix until well combined.
  • Add the dry ingredients into the wet and mix well.
  • Fold in the diced pineapple and chopped walnuts.
  • Pour batter into the baking pan and spread out evenly in the pan.
  • Bake for 40 minutes. (If you test with a toothpick it should come away clean.)
  • Allow to cool, then remove from pan. "Ice" with the cream cheese. Cut into 8 slices and store in an airtight container in the fridge for up to a week. Enjoy!
  • You could also skip the creamcheese and freeze the bars instead, only icing them once defrosted and prior to eating.
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