Carrot cake for breakfast, anyone?

I’ve never been much of a cake person, I never liked over-sweet stuff and I always declined those rainbow coloured cream dream cakes even as child. BUT (of course there is a but), I have two favourite cakes that I always end up choosing when getting to choose: carrot cake and chocolate cake – preferably healthy versions of them of course. So, I got a carrot cake craving last night and decided to make myself a little “carrot cake” for breakfast. Quick and simple, this breakfast “cake” is best made on the evening before and left in the fridge overnight, so you even save time in the morning. This recipe is very carrot-y – 2 big carrots – which is in my opinion the perfect amount (not to mention the beta-carotene intake during summertime), but if you are looking for a less carrot-y breakfast, go check my Bunny Bircher  & Carrot cake pancake recipes with carrot and banana.

In case you are not afraid of the amount of carrots eaten before noon, I seriously suggest you try this recipe. Had this “cake” with some fresh strawberries, mulberries, sprinkled cinnamon and my new found love, pistachio butter! Definitely my kind of cake, hopefully yours too.

(Overnight) breakfast carrot cake

What you will need:

Base ingredients:

1/2dl oat flakes (“rolled oats”)

1/2dl spelt flakes

2 rather big young carrots

2dl oat milk

1tbsp ground flaxseed

1tsp maca

Flavour options:


1/2tsp lucuma

1/2tsp vanilla powder


1/2tsp cinnamon

1/2tsp cardamom

pinch of ginger

pinch of nutmeg

Preferred toppings:

fresh strawberries, mulberries, pistachio butter, cinnamon, coconut

How to do it?

  • Start by grating your carrots to the finest possible.
  • In your overnight jar, mix together all dry ingredients (choose between the flavour options) and then add in also the grated carrots.
  • Blend in oat milk and mix well so that everything is evenly distributed.
  • Let your carrot-cake-to-be sit on the counter for a couple minutes, stir once more and then put your jar to the fridge for at least a couple of hours but preferably overnight.
  • In the morning, top with your favourites, I suggest strawberries, sprinkled cinnamon, mulberries + pistachio butter & enjoy!

xx a


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