A delicious healthy flourless carrot cake which is packed with protein, wholesome carbohydrates and healthy fats which is perfectly suitable for breakfast! Fluffy and filling on the inside and tender on the outside, this carrot cake is completely vegan, gluten free, sugar free and dairy free!
PSSSST- Looking for a PALEO version of this? Check THIS RECIPE OUT HERE. Also, this recipe has a video similar so check out how easy it is below!
I find it fascinating how we each individually require a different mix of macronutrients to feel satisfied and energised.
For some of us, a breakfast heavy on fats and lower on carbs is what is necessary to function. For others, a bowlful of high fiber cereal is mandatory in order to be human until lunch time. For some, skipping breakfast is the norm and the first meal of the day isn’t until noon.
All of this is fine. I’m not one to say you need to have X, Y or Z with your first meal or that it’s necessary to survive. You own your body and know it best and hopefully, are able to make wise choices in terms of what keeps you at your best.
Personally, I’ve found through extensive trial and error of what works best for me. I’ve tried out various eating styles for my first meals and regardless of which new regiment or experiment I’ve tried, it always falls back to the same combination.
High protein + high fat (3 eggs + bacon) = Full but lethargic.
High protein + low fat + low carb (chicken breast on leaves) = Where’s the food?
High protein + high Carb + low fat (oatmeal with protein powder) = Satisfied…for 30 minutes.
Low protein + high carb + high fat (a chocolate bar) = Better than all the above attempts.
High carbs + low protein + low fat (granola bars) = Solid but burnt out quickly.
Based on the above trials and tribulations (lol), it reaffirmed to me that my typical choices were solid-
A healthy combination of fat + protein + carbs = I’m ready to take on the world.
Okay, and coffee.
As always, what works for me may not necessarily work for someone else. Long term readers know my sister works perfectly well on eating no breakfast and my mum works well with some milky coffee. I have friends who eat am omelette and are satisfied and I’ve got other friends who can scoff down dry cereal and run a marathon.
You do you, I do me and we all take note of what Marie Antoinette said- Let them eat cake…
Okay, so Marie Antoinette may not have said those last 2 words but she did get beheaded so we’ll never know. Let’s pretend she did want to say that. While cake for breakfast may seem odd to some, I totally made this fit into my ideal breakfast criteria to be perfectly acceptable and a wholesome choice. It’s a solid balance of unrefined carbs and protein in the ‘cake’ and the frosting is an extra dose of protein (if you go that route using this casein protein powder, vegan protein powder or paleo protein powder!) or some healthy fats (if you choose that method!). Enter the ‘Arman Macro’ breakfast of champions- The healthy flourless carrot breakfast cake!
This healthy flourless carrot breakfast cake is light and fluffy on the inside (while being filling!) and tender and soft on the outside! Bonus? It’s got the added hidden vegetable inside so you’ve gotten a dose with your first meal. While it may taste like a classic carrot cake, it’s much healthier but you’d never tell! It’s packed with protein, wholesome carbohydrates and healthy fats which scream balanced breakfast (or anytime snack!). It’s also suitable for those following a vegan, gluten free, sugar free and dairy free lifestyle!
HACK! As mentioned above, there are two frosting options (protein packed or my favorite coconut butter based). I’m adding a cheat’s one for those wanting an easy way out- 1 tub of dairy free cream cheese + granulated sweetener of choice + a dash of dairy free milk to make it spreadable = Voila.
Make this healthy flourless carrot breakfast cake and even if your macros are different to mine, this cake doesn’t discriminate. You can eat it later.
PS- Want a BLUEBERRY VERSION OF THIS? Check out how simple it is in the video below!
- 2 cups gluten free oat flour (gluten free oats ground into a flour)
- 1/2 cup granulated sweetener of choice (I used a monk fruit zero calorie blend)
- 1 T baking powder
- pinch sea salt
- 1 small carrot, grated finely
- 1 cup dairy free milk
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 tsp vanilla extract
- 6 T nut butter of choice, melted (I used almond butter)
- 3 scoops vanilla protein powder (see recommendations above)
- 1-2 T granulated sweetener of choice (optional)
- 1-2 T nut butter of choice (optional)
- Dairy free milk to form batter
- 4-6 T coconut butter, melted
- 2 T granulated sweetener of choice
- Dairy free milk to thin out
- Preheat the oven to 350 degrees and line an 8 x 8 baking tray with cooking spray and set aside.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the shredded carrots and the melted nut butter and mix very well until a batter is formed.
- Pour batter into the greased baking dish and Bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
- Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
- Pick one of the above methods, place in a small bowl and add dairy free milk to thin out to a very thick consistency. Once the breakfast cake has cooled, spread over the top.
- This breakfast cake is best kept in the fridge. It is freezer friendly too.
More balanced healthy breakfasts on the sweet side? Gotcha covered!
What is your standard breakfast?
Do you need a certain macronutrient to be satisfied?
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