Nutritious Breakfast Carrot Cake with Cashew Cream Frosting: A Healthy Start to Your Day

This Breakfast Carrot Cake transforms a classic dessert into a nutritious morning treat, perfect for starting the day right. Made with a blend of oat and almond flours, enriched with vanilla protein, and sweetened naturally with fruits and maple syrup, this cake is both satisfying and wholesome. Topped with a luscious cashew cream frosting, it offers a delightful combination of flavors and textures, making it a gourmet way to enjoy your vegetables in the morning.

Why You’ll Love This

This carrot cake is packed with healthful ingredients like chia or flax seeds, mashed banana, and finely grated carrots, providing a good balance of fiber, protein, and essential nutrients. The addition of pineapple adds a tropical twist while ensuring the cake remains moist and flavorful. The cashew cream frosting is a creamy, dreamy complement that adds a touch of indulgence without the guilt, making this cake a fantastic choice for health-conscious individuals or anyone following a vegan or gluten-free diet.

Perfect Occasion

Ideal for a weekend brunch, a special breakfast occasion, or as a nutritious dessert option, this carrot cake is versatile and sure to impress. It’s also perfect for meal prep, as it keeps well in the fridge, providing a ready-to-eat, energizing breakfast or snack throughout the week.

Decoration Tips

For a beautiful and rustic look, top the cake with crushed nuts like walnuts or pecans after frosting. You could also sprinkle a little cinnamon or grated carrot on top for extra color and flavor. For special occasions, edible flowers or a drizzle of additional maple syrup over the frosting can elevate its presentation.

Ingredients:

• Cake:
  • 3/4 cup oat flour
  • 1/2 cup almond flour
  • 2 scoops vanilla protein powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • 2 1/2 tbsp chia seeds or flax seeds mixed with 5 tbsp water
  • 1 ripe banana, mashed
  • 1/2 cup crushed canned pineapple
  • 1 cup finely grated carrots
  • 1/4 cup nut or seed butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 6 medjool dates, chopped, or 1/4 cup raisins
• Cashew Cream Frosting:
  • 3/4 cup raw cashews, soaked in hot water for 2 hours
  • 1/3 cup dairy-free yogurt
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • Juice of 1/4 lemon
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: crushed nuts for topping

Instructions:

1. Prepare for Baking:
   • Preheat the oven to 350°F (180°C). Grease a 5×7 loaf pan and set aside.
2. Mix Ingredients:
   • Combine all dry ingredients (oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, salt) in one bowl.
   • In another bowl, mix all wet ingredients (chia or flax mixture, mashed banana, pineapple, carrots, nut butter, maple syrup, vanilla, vinegar, dates or raisins).
3. Combine and Bake:
   • Fold the wet ingredients into the dry until well combined.
   • Pour the mixture into the prepared loaf pan.
   • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
4. Prepare the Frosting:
   • Blend all frosting ingredients until smooth in a high-powered blender.
   • Transfer to the refrigerator to thicken, ideally for a few hours or overnight.
5. Frost and Serve:
   • Once the cake is completely cooled, spread the thickened cashew cream frosting over the top.
   • If desired, sprinkle with crushed nuts.

Enjoy this delightful Breakfast Carrot Cake with Cashew Cream Frosting, where health and indulgence meet in every delicious bite!