Carrot Cake Yogurt Bowl with Raspberries
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.
Ingredients
Carrot Cake
- 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
Additional Ingredients
- 500 g plain soy yogurt
- 200 g raspberries
Instructions
Carrot Cake
- 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.
Tried this recipe?Let me know how it was!