Carrot Cake for Breakfast (Yum)!

This vegan carrot “cake” can certainly stand in as a no added sugar dessert but I prefer to have it for breakfast. It’s filled with nutritious ingredients like whole-grain oat flour, raisins, dates and a healthy dose of beta-carotene rich carrots. The “frosting” is simply a blend of dates, cashews and a splash of vanilla. This cake is so dense and moist, It’s hard to believe there’s no added sugar or oil. What a great way to start your day!

Vegan Carrot Cake with Vanilla Frosting


1 1/2 cups plant milk

4.5 ounces pitted Medjool dates (about 3/4 cup)

3/4 cup raisins, divided

1 ripe banana, sliced

1 teaspoon vanilla

1 3/4 cup rolled oats

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

pinch of cloves

1 1/2 cup shredded carrots

1 cup vanilla frosting (recipe below)


  1. Combine milk, dates,1/ 4 cup raisins, banana and vanilla in a medium bowl. Let stand for 15 minutes.
  2.  Preheat oven to 350 degrees. Spray an 8 x8 inch baking dish with baking spray.
  3. Place oats in a blender. Blend until oats become the texture of flour. Transfer to a large bowl.
  4. add the baking powder, baking soda, cinnamon, nutmeg and cloves to the oat flour and stir until combined.
  5. Pour the date mixture into the blender. Blend until smooth. Add the pureed date mixture to the bowl of oat flour. Stir until combined. Fold in the remaining raisings and carrots.
  6. Spread mixture into the prepared baking dish. Bake 40-45 minutes. Cool.
  7. Spread top with vanilla frosting.

Recipe adapted from Forks over Knives

Vanilla Frosting


5 ounces of pitted Medjool dates (about 3/4 cup)

3/4 cup unsalted raw cashews

1 teaspoon vanilla


  1. Combine all ingredients in a blender. Add just enough water to cover the mixture.
  2. Let sit for 45 minutes to soften the dates and cashews.
  3. Blend until smooth.

Recipe adapted from Forks over Knives

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