I wanted to create a recipe that does not need any added sugar, but still gives you a similar taste as carrot cake. Well, I think I’ve got it! Sure, it’s not as sweet as the sugar loaded equivalent, but it’s still sweet and a delicious treat for breakfast. It’s a good way to start your day with some veggies too, don’t you think?
Carrot Cake Oat Bake [Vegan]
- 1/2 cup oats
- 1 carrot (grated)
- 1 tsp vanilla extract
- 1 handful almonds (chopped)
- 1/4-1/3 tsp baking soda
- 1 tbsp chia seeds
- 1 tsp maple syrup (optional)
- light coconut milk
- 1 handful pecans
- 1 tbsp coconut oil
- Get a little baking form and use about 1 tbsp coconut oil to grease it.
- Add the oats, chia seeds, almonds, spices, baking soda and most of the grated carrot to the form and mix it all up (you could do this in an extra dish, but I try to save you from doing too many dirty dishes!).
- If you want it sweeter, add a teaspoon of maple syrup or any other sweetener you enjoy to it, together with coconut milk.
- Add the milk slowly, so that the oats can soak it up – the oats should a bit soupy, because they will soak up more liquid when they bake (otherwise it will get dry).
- Add some more grated carrot on top and a few pecans.
- Put it in the oven (or a toaster oven in my case) at 400°F for 15-20 minutes.
I would suggest using a milk that has a natural sweetness to it, in order to help with the overall sweetness. I tried it with unsweetened hemp milk, and it was not so good. Rice milk should work pretty well too! If gluten is a concern, be sure to use certified gluten-free oats.