Do you want cake for breakfast? This healthy breakfast (or dessert) recipe is perfect for satisfying the sweet tooth! This carrot cake yogurt bowl is a mix of vegan carrot cake, fresh berries and soy yogurt. The carrot cake recipe has no added sugar and is made with bananas, nuts and seeds, carrots, whole grains.. and more.
So, add this to the list of delicious breakfasts for the entire family. If you are really hungry first thing in the mornings (like me) then having 1-2 servings of this recipe is a great way to still that hunger and be ready to take on the day.
Busy mornings? No problem – this recipe is preppable
If your mornings are hectic and there is no time to cook or let alone think about what to cook up for breakfast – and you want to eat healthy – then this recipe is for you.
You can meal prep by baking the cake ahead of time and layering the ingredients in your glass or bowl the next morning. Convinced? No? If this is still too much work for an early and busy morning then you can also finish your dish the day before and store it in your fridge overnight. The cake will be a bit more mushy but still absolutely delicious.
If you like or need to eat on the go then you can also bring this as a breakfast in a glass or tupperware bowl.
I`m just saying – whether you have a lot of time or very little time in the mornings, whether you eat at home reading the newspaper or on the train, whether you are a kid or a grandma – you can absolutely have cake for breakfast!
The recipe gives four single servings. Note that in the photos for this recipe I used it to make two larger servings (I was hungry).
Looking for healthy dessert ideas?
This carrot cake yogurt bowl gives you the flavors of a classic carrot cake. The plain yogurt (soy) gives the dish a creamy texture, and the bananas, carrots, whole grains and nuts make sure that you get your serving of vegetables and healthy ingredients. And it is one easy recipe to follow.
This delicious breakfast and/or dessert is much healthier than actual carrot cake, and made with the following ingredients:
- Fruits and berries: sweet bananas and raspberries
- Vegetables: grated carrots (of course)
- Whole grains: oatmeal and whole wheat flour
- Nuts and seeds: walnuts and ground flax seeds – these are according to Dr. Neal Barnard/PCRM two great sources for giving you healthy fats (omega 3s) on a plant-based diet. Also, according to one of my idols, Dr. Greger, half a walnut a day will do to help reduce inflamation in your body.
- …and a few more staple ingredients (see the full recipe below).
Try making this recipe the next time you are in the mood for something sweet. If you make it I would love to hear from you. Please write a comment to let me know what you think. If you snap a picture, tag me on instagram @by.linaelisabeth – I look forward to seeing how it turns out!
Carrot Cake Yogurt Bowl with Raspberries
- 2 ripe bananas
- 100 g carrots
- 20 g vegan butter and then some for smearing the cake pan
- 30 g oatmeal
- 60 g whole wheat flour
- 2 tsp baking powder
- 50 g walnuts
- 2 tbsp ground flax seeds
- 1 tsp ground cinnamon
- a pinch of salt
- 100 ml water
- 500 g plain soy yogurt
- 200 g raspberries
- Preheat your oven to 180 degrees Celcius (356 degrees Fahrenheit).
- Melt the vegan butter in a small pot on medium heat.
- Peel the bananas and add them to a bowl. Use a fork to press down on the bananas. Continue this until the bananas are completely mashed.
- Peel the carrots and cut off both ends of the carrots. Finely grate the carrots using your box grater.
- Roughly chop the walnuts.
- If you do not have ground flax seeds you can add flax seeds to your blender or food processor to grind them (pulse for about 10 seconds). Or use a mortar.
- Add the shredded carrots, mashed bananas, vegan butter, chopped walnuts and all the rest of the carrot cake ingredients to a large bowl and mix well.
- Take a cake pan of 20 cm (8 inches) round. Place parchment paper onto the bottom of your cake pan before locing on the side part. Then smear the sides of the cake pan with vegan butter (see picture for illustration).
- Pour the mixture into your cake pan. Use a silicon spatula to make sure you get all of the dough out and spread the dough evenly in the pan, to all the outer edges.
- Bake your cake in the center of the oven at 180 degrees Celcius (356 degrees Fahrenheit) for 35 minutes.
- Once done, take your cake out of the oven and let it cool down in room temperature.
Layering your Carrot Cake Yogurt Bowl
- Divide the cooled cake into smaller pieces.
- Start by adding a layer of carrot cake pieces to the bottom of your serving glasses.
- Place fresh rasberries in the outer edges of your glasses on top of the carrot cake.
- Add a layer of soy yogurt.
- Add a layer of carrot cake pieces carefully on top of the yogurt. Again, place fresh raspberries in the outer edges of your glasses on top of the carrot cake. Add a layer of soy yogurt that goes up to the edges of your glasses.
- Top with fresh raspberries.