Coconut Carrot Breakfast Cake

You didn’t really think I’d let Easter come and go without sharing a carrot cake recipe… right?!

This recipe is pantry-friendly and incredibly delicious.

Using chickpeas, oats, I whipped up a beautifully moist, springy cake recipe that NEEDS a place at your Easter brunch.

Coconut Carrot Breakfast Cake

Things I used:

Wet:

1 egg (swap 1 flax egg if vegan)

1 super ripe banana

1 can chickpeas

1/2 cup grated carrot

1/4 cup unsweetened shredded coconut

1/4 cup aquafaba (I store the rest of the chickpea liquid in an airtight contained in the fridge)

1/4 cup maple syrup

3 tbsp milk (I used Ripple’s unsweetened original)

1 tsp vanilla extract

Dry:

1 + 1/2 cup (120g) oat flour

1/2 cup (56g) almond flour (can swap for more oat flour)

2 scoops Nuzest Probiotic Vanilla Protein (can omit)

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

1/4 tsp nutmeg

How I did it:

Sauté the grated carrot and unsweetened coconut in 1 tsp coconut oil for about 2 minutes, until coconut is fragrant and slightly golden, allow to cool

Blend the banana, chickpeas, aquafaba, maple syrup, milk, and vanilla until smooth

Whisk the egg, the blended mixture, and the sautéed carrot and coconut together

Combine all of the dry ingredients thoroughly to ensure everything is evenly incorporated

Mix the wet and the dry ingredients together

Add to a lined 8x8 baking pan

Bake at 350F for 10 minutes

Sprinkle 1 tsp coconut sugar on top

Continue baking for another 6-8 minutes (Total bake time: 16-18)

Serve with a dollop of coconut yogurt and cinnamon!

Recipe makes 12 slices

Happy Easter, enjoy!