Carrot Cake for Breakfast

Who doesn’t love carrot cake? Ummm and cake for breakfast? Count me in! One of the coaches in my group came up with this fantastic recipe and I am all about it!😍

I know I have struggled with breakfast that I can make ahead of time, fills me up and that my family will love. Plus, with my new program 80 Day Obsession, we use timed nutrition so I have to be specific about having certain food groups for my post workout meal. I love my eggs and my waffles, but this one was great because it has the added veggies and you can change it up so many ways.

What You Will Need

  • 1 cup of cut carrots or 12 baby carrots
  • 1/4 cup of oats (I use gluten free)
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla
  • 1 slightly heaping tsp. of apple pie spice or pumpkin pie spice
  • 1 to 2 Tbsp. of unsweetened coconut
  • 2 eggs
  • 1 packet of Stevia, 1 tsp. Agave or raw honey
  • Muffin tin, small oven safe bowl or disposable mini loaf pan


  1. Preheat oven to 350.
  2. Add all ingredients to blender and blend well.
  3. You can also boil the carrots until they are fork tender which makes a slightly richer flavor.
  4. Spray the pan, tin or bowl with non stick spray. I use an oven safe bowl or disposable mini loaf pan. Some of the coaches use muffin tins too which work great.
  5. Pour all ingredients into the baking pan of choice.
  6. Cook approximately 30-35 minutes, but make sure you test with a toothpick until it comes out clean.

You can also use shredded zucchini which is delicious just make sure that you add the zucchini after you strain it through a cloth until it is dry or your cake will be too moist.
*Top with melted nut butter and cinnamon or a light drizzle of honey. They are great cold or warm and not overly sweet so if you would like them sweeter feel free to add more sweetener. 😊

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