Craving the cosy, spiced flavours of carrot cake but want something a little more nutritious? This carrot cake porridge is the perfect balance of indulgence and health—packed with fibre, natural sweetness, and warming spices. It’s like having dessert for breakfast, but without the sugar crash!
Why you’ll love this recipe
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Nutritious & filling – Oats provide fibre and sustained energy, while carrots add vitamins and antioxidants.
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Naturally sweet – Dates and sultanas bring a natural sweetness, so you don’t need extra sugar.
Ingredients
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100g oats
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250ml almond milk (or other vegan milk of choice)
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100ml water
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1 carrot, peeled and grated
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1 tbsp chopped dates
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½ tsp ground cinnamon
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½ tsp grated ginger (or dried ginger)
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¼ tsp grated nutmeg
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30g sultanas
Cooking method:
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In a small saucepan, combine the oats, almond milk, and water. Place over medium heat.
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Stir in most of the grated carrot, along with cinnamon, nutmeg, ginger, dates, and sultanas. Cook for 5-7 minutes, stirring regularly, until thick and creamy.
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Pour into a bowl and sprinkle with the remaining carrot. Add your favourite toppings—think walnuts, pumpkin seeds, or a drizzle of maple syrup for extra indulgence!
Make it your own
Want to tweak this recipe? Here are some ideas:
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Boost the protein – Add a spoonful of nut butter or a scoop of protein powder.
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Go crunchy – Top with granola or chopped nuts for added texture.
This carrot cake porridge is the perfect way to start your day with warmth, flavour, and goodness. Give it a try and let your mornings be as sweet as cake—without the guilt!
More about Julie
Combining over 25 years of experience in the pharmaceutical profession with an interest in nutritional science, Julie was inspired to study naturopathic nutritional therapy, igniting her fascination with the world of nutrigenomics – how food and lifestyle choices can influence our genes. After discovering how to use food as medicine for herself, going from obesity and a host of chronic diseases in her 30s to being medication-free and fitter than ever in her 50s, Julie decided to trade dispensing pharmaceuticals for prescribing food to her patients. Now Julie creates nutritional plans and helps her clients reconnect with themselves through food.