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Carrot Cake Porridge

You can have your cake and eat it with this healthy recipe that feels like you're eating cake
Course: Breakfast


  • 80 g rolled oats
  • 20 g chopped walnuts
  • 20 g sultanas
  • 400 ml plant milk
  • 1 tsp coconut sugar/sweetener
  • 1 carrot grated
  • 1 tsp vanilla extract
  • 1/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1 pinch pink/sea salt


  • On a medium heat pour the milk into a pan and add the grated carrot, sugar, ginger, cinnamon & salt. Bring to the boil then simmer for a couple of minutes on a low heat (softens the carrots). Now add the oats and simmer for a further few minutes or until the oats soften. If the porridge seems too thick (varies on which oats you use) add a dash more milk. Lastly add the walnuts and sultanas, stir in and simmer for one more minute. Serve and enjoy while hot.



TIP: I decorated the porridge with oat cream and buckwheat groats. If you don't have coconut sugar you can use maple or agave syrup. Why not use goldenberries, goji berries, cranberries or your favourite dried fruit instead of sultanas.