Breakfast Carrot Cake

Breakfast Carrot Cake Healthy Recipe

12 Servings 15 min Cook

Macros/Serving: 282 Calories
Tags: | breakfast


7 Fl oz Carrot Juice
3 Cup Wheat Flour
1/2 Cup Sugar
2 Tsp Baking Powder
1 Dash Salt
1/4 Cup Pumpkin
1 1/2 Tbsp Baking Powder
2 Tbsp Maple Syrups
1 Cup Almond Flour
4 Tsp Sea Salt
1/2 Tsp Cayenne Pepper
1/2 Tsp Cinnamon
1/2 Cup Applesauce
2 Tbsp Organic Virgin Coconut Oil
1 Large (2-3/4" dia) Peaches
1 Cup, chopped Pecans
1/4 Cup Rolled Oats
1 Tbsp Suga


Preheat oven to 375 degrees F.

Combine everything except the last four ingredients in a large mixing bowl.

Stir well.

Fold in the chopped raw peaches and pecans.

Layer parchment paper on a thin cake baking sheet, or loaf pan.

You can also make muffins.

Pour the batter into your cooking dish.

Spread evenly.

Sprinkle oats coated in 1 tablespoon sugar over the top.

Bake for 11 to 14 minutes (for sheet cake) or until cake is browned on top and not soggy in center; a toothpick will come out clean.

Baking time will very; a loaf will take about 30 minutes.

Remove from oven and allow to cool before slicing; needs time to harden/cool before serving.

Freeze or refrigerate.