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carrot cake


Carrot Cake Oatmeal with Cashew Cream Cheese Icing


Just in time for Spring! I love having something warm and nourishing in the morning and nothing is more nourishing than...cake. But really though, carrot cake is my jam. I would eat it for breakfast if I could (I even made a muffin recipe so that it wouldn't seem so crazy) but this oatmeal bowl miiiight actually be closer to the real thing. It's chock full of all the good stuff - raisins, carrot, pineapple, coconut and I even include a cashew cream cheese recipe below if you want to take it over the top.

Healthy, filling and absolutely indulgent - enjoy this breakfast anytime of year. 

P.S - I have an insane overnight version of this recipe in my Make-Ahead-Mornings Breakfast e-book - download it for FREE today by entering your email at the top of the site!



  • 1/2 cup old fashioned oats (or sub quick cooking steel cut oats)
  • 1/2 cup peeled + grated carrot plus 1 tbsp. for garnish
  • 1 cup coconut milk (sub water)
  • 1/2 cup fresh or frozen pineapple *optional
  • 1/4 cup raisins *optional
  • 2-3 tbsp. coconut sugar (omit or sub maple syrup/sweetener of choice)
  • 1-2 tbsp. coconut flakes
  • 1-2 tbsp. chopped walnuts (sub any other nut or nut butter)
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg, cardamom, vanilla powder *optional 
  • 1/2 tsp. sea salt


  • 1/2 cup cashews, soaked overnight or for at least ten minutes in very hot water
  • 1/4 coconut milk
  • 1/2 cup water
  • The juice of half of one lemon
  • 1 tsp. nutritional yeast
  • 1/2 tsp. vanilla powder
  • 1/4 tsp. salt


To make the oatmeal:

In a small sauce pan begin heating the milk on medium as you peel and grate your carrots (one very large carrot was enough). Add the oats, carrots, raisins, pineapple, coconut sugar and spices to the simmering milk and stir frequently, cooking until the carrot is soft and tender and the oats have absorbed most of the liquid - apx. 5 minutes. f you like your oats more runny add more liquid. 

Transfer the oats to a bowl and top with walnuts, more raisins, coconut and the reserved raw grated carrot. You can also add more cinnamon, coconut sugar or more pineapple. To take it over the top, blend up some cashew cream cheese icing (method below)!

To make the cashew cream cheese icing, add all ingredients to a blender and blend for at least one minute on high. The mixture should be totally smooth and pretty runny. There will be plenty left over (you need to make a reasonable amount in order for it to blend properly) but you can use it as you would a sweetened cream cheese on toast, bagels or any pastry. It stores in the fridge for a few days and thickens up a bit so it should get to a spreadable consistency using these ratios after sitting overnight.






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Vegan Carrot Cake Muffins with Cashew Cream Cheese Icing

Oh, carrot cake! Ya either love it or you hate it and if you couldn't tell already, I am a serious fan - some people just can't get over the fact that there is a vegetable in their dessert but this one isn't for those people, it's for those of you who are on team carrot! My version of this classic is actually a hybrid bran muffin/carrot cake that is not only plant based and healthy (there's no oil or refined sugar) but also addictively delicious - I *might* have eating 4 in one sitting.

Best part is, this recipe is simple - one bowl, optional icing, 30 minutes and you have yourself a happy little muffin party!

Every year my Mom made me a big, tiered carrot cakefor my spring birthday so I link the flavors with this season. I LOVED it so much, I remember eating spoonfuls of batter and sneaking finger globs of icing from the fridge as it chilled. Luckily I didn't have one of those moms who was paranoid about her kids eating raw eggs but they best part is now you can eat this batter without any hint of worry (and you better believe I did). The spiced cake, the moist texture, the earthy sweetness combined with tangy cream cheese icing - it's about time I made a healthy, easy, vegan version of my childhood favorite.

The muffin itself can be enjoyed as a snack, breakfast or dessert! The texture is fluffy, light and moist thanks to a combination of spelt flour (spelt is an ancient, heartier ancestor of wheat) and oat bran. I used apple sauce and a plant based yogurt in leu of oil and it worked out so well here. I love taking a bite of this muffin to be hit with so many flavors and textures - sweet raisins, crunchy walnuts, earthy carrot, , chewy coconut, spicy cinnamon, tart lemon - YUM!

A little note on 'flax eggs' and why I rarely use them in my recipes: A 'flax egg' is a plant based egg substitute frequently used in vegan baking. While I love the use of ground flax seed for it's health purposes, I hate baking with flax eggs because I feel that they add an unnecessary gloppy dampness to any finished product no matter how long you cook it for. I always try to craft recipes without them - needless to say, no flax egg here and the end result is just lovely. 

This was my first time trying a cashew cream cheese icing so I can't speak to whether it is the best thing out there - but I sure enjoyed the whipped texture and tangy flavor. Knowing that I am consuming compassionately outweighs any desire for 'real' dairy at this point in my journey. 

Let me know if you try these muffins this spring!

Makes: 12 muffins • Prep Time: 10 min • Cook Time: 18-20 min

Carrot Cake Muffins

Dry Ingredients

  • 1 & 1/4 cup spelt flour (I would imagine whole wheat flour or gluten free 1 to 1 replacement would work just as well here)
  • 1/2 cup oat bran
  • 3/4 cup packed coconut sugar (or sub light brown sugar)
  • 1/4 cup unsweetened coconut flakes (optional)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon, cloves, ginger, cardamom (or a few tsp.'s of pumpkin pie spice if you're lazy) 
  • 1/2 tsp. pink salt

Wet Ingredients

  • 1/2 cup plain unsweetened plant-based yogurt (I used cashew yogurt, but soy or almond yogurt would be fine here too)
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup plant milk (I used cashew, on a roll with the cashew here)
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1.5 cups packed grated carrot
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Cashew Cream Cheese Icing

  • 1/4 cup plant-based yogurt (I used cashew yogurt or sub coconut cream)
  • 1/2 cup cashews, soaked in hot water for at least 1 hour
  • the juice of one whole lemon
  • 2-3 tbsp. maple syrup
  • 1 tbsp. nutritional yeast
  • 2 tbsp. plant milk
  • 1/2 tsp. vanilla extract

1. To make the muffins, first preheat your oven to 400* F and grate your carrots till you reach 1.5 packed cups (apx. 2-3 carrots)

2. In a large bowl, combine all of the dry ingredients.

3. Add all of the wet ingredients to the bowl and stir gently just till fully integrated and combined - then fold in the grated carrot, raisins and nuts so that they are evenly incorporated into the batter. The batter should appear pretty thick!

4. Divide into a lined muffin tin and bake in the oven for 18-20 minutes, using a toothpick to check doneness. 

5. Allow to cool completely! I do not recommend eating these straight out of the oven, as with most vegan baking, these muffins need to cool in order to set up properly. Personally, I think they were even better after being chilled in the fridge the next day.

1. To make the icing, soak 1/2 cup cashews in hot water for at least 1 hour (or in cool water overnight)

2. Rinse and drain the cashews and add the your food processor or blender along with the rest of the ingredients and blend till light and fluffy, scraping down the sides intermittently to ensure even texture.

3. Add the icing to a container and chill in the fridge

NOTE: I made the icing while the muffins cooked, the timing worked out perfectly.






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