Carrot cake is creamy, decadent, and light all at once. It is such a special cake, so why not make it into super special oatmeal? This has all the same sort of flavors while containing far less sugar and of course, no flour. There's even a crazy good ginger-spiced cashew cream to mimic the cream cheese icing that a carrot cake would have. Obviously, this isn’t an exact substitute for carrot cake, but if you can eat a healthy breakfast that tastes like cake, don't complain!

Carrot Cake Oatmeal With Ginger Spiced Cashew Cream [Vegan]

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For the Oatmeal:

  • 2/3 cup oats
  • 2 cups water or almond milk
  • 2 cup grated carrot
  • 1/4 cup dates, chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • A pinch sea salt
  • 1 tablespoon coconut sugar
  • 1 tablespoon shredded coconut

For the Ginger Spiced Cashew Cream:

  • 1/2 cup cashews
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon ginger powder (ground ginger)
  • 2 tablespoons plus 1/4 cup water


  1. Combine ingredients for oatmeal in a pot and bring to a boil for 3-5 minutes, stirring, until oats are cooked.
  2. For the ginger-spiced cashew cream, combine all ingredients in a high-speed blender and process until smooth. If you need to add more water, add it a tablespoon at a time.
  3. Divide oatmeal into two bowls, top with ginger spiced cashew cream and garnish with extra grated carrot, cinnamon, coconut, and coconut sugar.

Nutritional Information

Total Calories: 1082 | Total Carbs: 195 g | Total Fat: 29 g | Total Protein: 27 g | Total Sodium: 191 g | Total Sugar: 83 g (Per Serving) Calories: 541 | Carbs: 98 g | Fat: 15 g | Protein: 14 g | Sodium: 96 g | Sugar: 42 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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