Breakfast Carrot Cake

Breakfast Carrot Cake

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


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


  • 200 g cheese cheese skip for dairy-free


  • 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.
Avocado-Matcha Frozen Yogurt Popsicles

Avocado-Matcha Frozen Yogurt Popsicles

Avocado-Matcha Frozen Yogurt Popsicles

I tried out these avocado-matcha popsicles on a whim, curious to create a sweet treat that would be surprisingly satiating.

In the end these aren’t super sweet – although you can definitely up the honey if you want something sweeter. But these avocado-matcha frozen yogurt popsicles give you that refreshing feeling that you’re looking for in a popsicle but are filling enough to act as a good snack – or even as breakfast!

Try mixing some chopped pistachios into the blended mixture to add some extra crunch into your popsicle, or fill the bottom of the molds to have a pistachio tip.

While I used a full-fate Greek yogurt, these would be just as good using a non-dairy, coconut milk yogurt instead.

Bring on summer!

Avocado-Matcha Frozen Yogurt Popsicles

Prep Time5 mins
Freezing Time3 hrs
Course: Dessert, Snack
Keyword: Gluten Free, Vegetarian
Servings: 6 Popsicles


  • Blender


  • 250 mL Greek Yogurt full fat
  • 1 Avocado
  • 1 tbsp Honey
  • 2 tsp Matcha Powder
  • Chopped Pistachios optional


  • In a blender combine all ingredients except the pistachios and blend to fully combine. Taste test and add in more honey or matcha as desired.
  • (Optional, using a spoon or spatula, fold in the crushed pistachios)
  • Spoon into popsicle molds, leaving ¼-½ cm at the top empty as the popsicles will expand when frozen.
  • Set in freezer for at least 3 hours, ideally overnight.
  • To remove from molds, run the individual mold under lukewarm water, gently wiggling the popsicle stick until it comes free. Don’t get any water on the popsicle itself – just the mold. Enjoy!

Very Berry Frozen Yogurt Popsicles

Berry season is officially in full swing! I don’t know about you, but I loved the Belgian strawberry season, and now I’m just as excited as the blueberries first raspberries make their way into the stores. We even had a few good harvests from our backyard raspberry plant already!

The nutrient content of different berries can vary, but in general they are a source of vitamins A and C as well as the minerals potassium, calcium, magnesium, and iron. Strawberries are one of the best berries for vitamin C, iron, and potassium. Raspberries are also high in vitamin C, calcium, magnesium, and iron and are lower in sugar but high in fibre. Blueberries tend to be a bit lower in these vitamins and minerals than the others, but are full of antioxidants.

There are many ways to enjoy your berries at any time of the year, but my favourite for this season is combined with yogurt for a healthy and nourishing frozen treat. Check out the recipe below and let me know how you like to enjoy your berries!

Very Berry Frozen Yogurt Popsicles 

  • 1 cup yogurt*

  • 3/4 cup berries, fresh or frozen

Either in a blender, food processor, or a measuring cup with immersion blender, blend together the yogurt and berries. Moderate your blending time depending on how smooth or chunky you want your popsicles to be. Taste the mixture and adjust to your desired flavor (for example strawberries will be sweeter than other berries so you may need less, for a tart berry like raspberry you might want to add a bit of honey).

Fill your popsicle molds with the mixture leaving around 0.3cm at the top as it will expand as it freezes. You can always experiment with layering mixtures of different berries or plain yogurt for different flavours and designs! Place the tops/sticks into the molds and set the popsicles in the freezer overnight. To remove from the molds carefully rinse the mold with lukewarm water until the popsicle can be gently wiggled out.

Makes around 6 popsicles of 60mL each.

* Try to find a full fat yogurt with no additives, especially sugar! Or try a non-dairy yogurt like coconut for a delicious tropical flavour.  


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