Order by December 13th to get your order before Christmas! Shop Now
Shop by Category
Get clinically proven results for your hair, skin, nails, joints and gut with collagen. Packed with powerful ingredients and offered in versatile powders, capsules or gummies.
Discover superfood protein powders with easy-to-digest ingredients, designed to help you support your metabolism, build lean muscle and be greater than your goals.
Shop Probiotics & Digestion
Put your gut health first. Our powerful probiotics, enzymes and supplements are designed to promote gut health and comfort, healthy digestive function and immune system support.
Shop Vitamins & Minerals
Designed to fill the gaps left by modern diets, our superfood formulas combine ancient techniques like fermentation with clinically proven ingredients for results you can really feel.
Explore targeted benefits like building a healthy immune defense, or overall benefits for a healthy life, from history’s most powerful superfood ingredients.
Shop Organic SuperGreens
From clean energy and detox and digestion support to gut health and whole-body balance – our Organic SuperGreens products give you the benefits of juicing without the hassle.
Save on intentionally paired supplements to help you achieve your goals. Whether you’re just getting started or well on your wellness journey, there’s a bundle for you.
Ancient Nutrition is driven by our mission to bring history’s most powerful superfoods to the world with a steadfast commitment to restoring our farmlands and healing our planet through regenerative farming.
Carrot Oatmeal Breakfast Cake
By Holly Darnell, RD
February 21, 2023
You’ve heard of breakfast cookies, right? But what about breakfast cake? It’s a real thing as long as you choose the right type of cake that can work in the early morning hours (no, most of us don’t want a double-chocolate fudge cake to kick off the day).
This breakfast cake recipe not only qualifies with multiple breakfast appropriate ingredients, but it also is delicious and good for you, too. Prep time is only 15 minutes, so you can make it for yourself or the whole gang easily. Then prepare to feel energized all morning long.
Cake for breakfast also may help you stop your sugar cravings. A study found that as long as your cake was accompanied by good amounts of carbs and protein, that slice of cake would eliminate sugar cravings for the rest of the day. And this breakfast cake qualifies, as it contains plenty of healthy carbohydrates as well as protein.
At only 155 calories per cake, you can also have two to start your day. Two cakes would mean 310 calories, with balanced macros at 59 grams of carbohydrates, 9 grams of fat and 18 grams of protein. Or you can pair a protein shake — such as this dark chocolate protein smoothie — with one carrot oatmeal breakfast cake. Egg bites also make a great partner.
Most cakes are nutritionally bankrupt in part because they’re mostly white flour and sugar, with some eggs and butter or oil thrown in there. A delicious breakfast cake, however, needs to have many ingredients in order to up the level of nutrients to start your day right plus to also approximate a legitimate breakfast taste.
Well, this carrot oatmeal breakfast cake delivers. It relies on classic ingredients: oats, carrots, apples, eggs, maple syrup, pecans and golden raisins. Frankly, these ingredients could even work for a baked oatmeal, but they also blend perfectly to create these individual carrot oatmeal breakfast cakes that yes, will be gobbled down like hotcakes!
To add some clean protein and extra flavor, along with gut and joint support, this recipe also uses Multi Collagen Protein Vanilla. It’s one of my favorite supplements to use in breakfast recipes, from smoothies to pancakes (such as Paleo protein pancakes).
As I said, this is an easy one. Preheat the oven to 350 and then set out all the ingredients. Grate the carrot.
In a medium bowl, add in those grated carrots, applesauce, maple syrup, almond milk, eggs and vanilla. Whisk until combined.
Next, add in the gluten-free oats, Multi Collagen Protein Vanilla, baking powder, sea salt and cinnamon. Stir to combine, but do not over mix. Chop the pecans, and fold them in with the raisins.
Line a muffin pan with paper liners and spray with coconut oil. Fill each muffin line to around two-thirds full.
Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
Muffins can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.
Time45 min (Prep Time: 15 min; Cook Time: 20 min)
AuthorHolly Darnell, RD
Never had breakfast cake before? Time to try it and then realize it deserves a spot in your breakfast rotation. This carrot oatmeal breakfast cake uses classic breakfast ingredients to make perfect cakes to have solo, with a smoothie or as a pre-workout snack.
1 cup carrots, grated
⅓ cup applesauce
⅓ cup maple syrup
1 cup almond milk
1 teaspoon vanilla extract
2½ cups gluten-free oats
2 scoops Multi Collagen Protein Vanilla
1 teaspoon baking powder
½ teaspoon sea salt
1½ teaspoons cinnamon
¼ cup pecans, chopped
½ cup golden raisins
coconut oil cooking spray
Preheat the oven to 350.
In a medium bowl, add in grated carrots, applesauce, maple syrup, almond milk, eggs and vanilla. Whisk until combined. Add in the gluten-free oats, Multi Collagen Protein Vanilla, baking powder, sea salt, and cinnamon. Stir to combine, do not over mix. Fold in pecans and raisins.
Line a muffin pan with paper liners and spray with coconut oil. Fill each muffin liner to around two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Serving Size 1 breakfast cake (67g) Calories 155, Carbs 29.5 grams, Fiber 4.7 grams, Sugar 10.9 grams, Fat 4.4 grams, Saturated Fat 0.7 grams, Unsaturated Fat 4.3 grams, Trans Fat 0 grams, Cholesterol 27 milligrams, Protein 9 grams, Sodium 117 milligrams (8% DV)