BREAKFAST CARROT CAKE

you’re welcome 💐

Ingredients

• 2 cups rolled oats or quick oats (I used quick oats because that’s what I had on hand)

• 1 cup grated carrot

• 2 eggs

• ¾ cup greek yogurt

• ⅓ cup honey or maple syrup (I used maple)

• ¼ cup melted butter or coconut oil (I used butter)

• 1 tsp vanilla

• 1 tsp cinnamon

• ½ tsp mixed spice

• 1 tsp baking powder

• Pinch sea salt

• ½ cup walnuts

• ¼ cup raisins (optional)

Optional:

• shredded coconut

• flaxseed

• collagen powder

Method

1. Preheat oven to 175°C.

2. Mix wet ingredients together.

3. Stir in dry ingredients.

4. Fold through carrot and walnuts.

5. Spread into a lined slice tin.

6. Bake for 30–35 mins until golden and set.

If the mixture feels dry before baking, add a splash of milk.

Cream Cheese Icing

Ingredients

• 125g cream cheese, softened

• 30g butter, softened

• 1–2 tbsp maple syrup or honey

• 1 tsp vanilla

• Pinch sea salt

Optional:

• squeeze of lemon juice

• cinnamon on top

• chopped walnuts

Method

1. Beat cream cheese and butter until smooth.

2. Add maple syrup, vanilla and salt.

3. Mix until creamy and spreadable.

4. Spread onto completely cooled slice.

For a thicker café-style icing:

• chill for 15–20 mins before spreading.

For a lighter version:

• use greek yogurt instead of butter.

ENJOY MY FRIENDS! I love yall!!