Carrot cake for breakfast? No problem! This easy, protein‑packed goodness is ready in no time, works perfectly as a meal prep for several days ahead and will get you off to a great start for the day. It has plenty of fibre and works well as breakfast. But it will also make a great dessert for an unexpected visitor, thanks to its disarming delicious taste with a cinnamon twist 🤩
Shop ingredients
Nutrition (1 serving)
- 532 kcal
- 58,7 g carbohydrates
- 16,9 g fats
- 35,9 g protein
Per 1 portion
- 75 g banana
- 8 g pecans
- 50 g organic rolled oats
- 15 g vanilla vegan protein
- cinnamon
- 1/2 tsp baking powder
- 25 g carrots
- 1 tbsp maple syrup
- 140 ml almond milk
Final touch:
- 50 g Greek yoghurt
- 15 g vanilla vegan protein
- 5 g pecans
Instructions
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Mash the banana in a baking dish (11 cm diameter).
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Stir in the remaining ingredients: chopped pecans, oatmeal, finely grated carrots, cinnamon, baking powder, maple syrup and milk.
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Mix well together and bake for 35 minutes.
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Meanwhile, mix the yoghurt with the protein, spread it over the cooled cake and add a few pecans for garnish. Enjoy!
