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Carrot Oatmeal Breakfast Cake

By Holly Darnell, RD

March 30, 2024

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?

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.

Breakfast Cake Ingredients

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).

How to Make Breakfast Cakes

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.

Other Oat-Based Breakfasts

• Pumpkin Spice Overnight Oats

• Salted Caramel Overnight Oats 

• Gingerbread Overnight Oats  

• Baked Pumpkin Oatmeal

• Collagen-Rich Overnight Oats

• Oatmeal Breakfast Cookies

Other High-Protein Baked Snacks

• Protein banana bread

• Double chocolate collagen donuts

• Blueberry cardamom donut holes

• Banana nut muffins

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.