Breakfast Carrot Cake with Whipped Coconut Yogurt
 
Prep time
Cook time
Total time
 
Author:
Serves: 45
Ingredients
  • 2¼ oats
  • ½ cup dried coconut flakes
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp dried ginger
  • pinch of salt
  • 2½ cups almond milk (or whatever milk you have to hand)
  • 1 cup crushed pineapple
  • ¼ cup maple syrup (or honey, or agave)
  • ⅓ cup chopped dates (substitute for raisins or currents if you wish)
  • ½ cup sunflower seeds (walnuts, pecans or pumpkin seeds work well here too)
  • 1½ cups shredded carrots
  • 1 cup chilled coconut cream
  • 1 cup coconut yogurt (1 pot of Coconut Dream™ Non-Dairy Yogurt)
Method
  1. First, put your tin of coconut cream in the fridge the night before you want to make this. (I like to keep one in the fridge so I don't have to remember to do this...!).
  2. Preheat oven to 375F/190C, and grease a 9x9 baking pan
  3. In a large bowl, mix together oats, cinnamon, baking powder and salt, set aside.
  4. In a medium bowl, mix the milk, pineapple, and maple syrup. Add the wet ingredients to the dry, and stir to combine
  5. Fold in the dates, seeds and carrots, and dump everything into the greased pan
  6. Bake for about 35 minutes until the edges are golden, and everything looks set (it might seem a little undercooked in the center, but thats ok, it will firm up as it cools
  7. Take the tin of coconut cream, and scoop out one cup of the thick chilled cream (leave the watery part, you want the solid stuff!), and plop it into a large bowl. Add the container of coconut yogurt, and whisk the two together until thick and creamy
  8. When the cake is COMPLETELY cooled, spread the coconut topping on top. I usually make both components at night, and spread the topping on in the morning.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/breakfast-carrot-cake-whipped-coconut-yogurt/