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Carrot Cake Oatmeal

Warm, spicy, and a wonderful alternative to cake! I’ve never been a huge fan of carrot cake since so many recipes include walnuts – one of my few allergies. For this recipe, I’ve replaced the walnuts with almonds, a nut that I love. Complete with a vegan icing, this cake substitution is a great way to start the morning!

Begin with normal oats, and while cooking add:

1 Shredded Medium Carrot

1 TBSP Raisin

1 TBSP Flaked Almonds

Cloves, Cinnamon, and Nutmeg, to taste

Add all in the beginning of the cooking process so the carrots can cook, and the raisins can become plump.

For vegan ‘icing’, mix:

  • 1/4 Cup Plain Soy Yogurt
  • 1 Packet Stevia (or sweetener of choice)
  • 3 Drops Vanilla Extract

Top the oatmeal with the ‘icing’ and extra raisins, almonds, and carrot.

4 Comments leave one →
  1. November 23, 2009 3:47 pm

    What a great healthy breakfast!

  2. November 27, 2009 9:22 pm

    Yum! That looks delicious! I love to get in some veggies first thing in the morning and have a few handfuls of spinach in my protein – so happy to have found another way.
    I’m going to try that this morning after the gym…can’t wait to get back now :)

  3. November 28, 2009 12:04 am

    this looks way to perfec t for words

    im going to make this right now :)


  4. April 20, 2010 2:29 am

    Sounds really delicious. I love oatmeal and carrots, but have never thought to pair them in the morning; tomorrow I’ll do just that!

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