Your Cart
Your Cart is Currently Empty

Gut Health Collection Sale! Enjoy 15% off orders $75+ with code: SAVE15 Shop Sale

Home/Blog/Carrot Oatmeal Breakfast Cake

Carrot Oatmeal Breakfast Cake

By Holly Darnell, RD

March 30, 2024

Carrot oatmeal breakfast cake

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.

Breakfast cake process photo

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.

Breakfast cake process step two

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

Other High-Protein Baked Snacks

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.

Carrot Oatmeal Breakfast Cake Recipe

Category

breakfasts

Servings

12

Time

45 min (Prep Time: 15 min; Cook Time: 20 min)

Calories

155

Author

Holly 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.

Ingredients
  • 1 cup carrots, grated 

  • ⅓ cup applesauce

  • ⅓ cup maple syrup

  • 1 cup almond milk

  • 2 eggs

  • 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

  • muffin liners

  • coconut oil cooking spray

Directions
  1. Preheat the oven to 350. 

  2. 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.

  3. Line a muffin pan with paper liners and spray with coconut oil. Fill each muffin liner to around two-thirds full.

  4. Bake for 20-25 minutes or until a toothpick inserted comes out clean. 

  5. Muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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)

breakfast cake recipe | breakfast cakes | carrot breakfast cakes | oatmeal cakes
icon-subscribe-save
15% OFF + FREE SHIPPING ON ALL SUBSCRIPTIONS
icon-free-shipping
FREE SHIPPING ON ORDERS OVER $49
30 day money back guarantee icon
30-DAY MONEY 
BACK GUARANTEE
Get $10 off your next order when you sign up for emails.