My “Easy A” Breakfast Carrot Cake (or muffins) is an easy way to get the A-ntioxidants, such as vitamin A, your body craves! Give my recipe a whirl and award yourself an Easy A grade for antioxidant awesomeness!..
The Flavors. This super moist, bright orange ‘cake’ is infused with spicy cayenne, warm cinnamon, chunky pecans, succulent sweet peaches and plenty of warm carrot flavor. A sprinkling of oats adds the perfect topping texture. Bake, slice and serve for Grade A breakfast bliss.
So just how did I get carrot-infused “carrot cake” (or muffins or loaf) without the use of fresh carrots? Well FYI, if you want to add in some grated fresh carrots – go for it, but I simply used carrot juice! And success! I used bright orange, organic carrot juice that I had juiced and stuck in the fridge a few days ago.
I had never added carrot juice to a muffin/cake mix before, so I was working in experimentation mode. But it worked out splendidly – this recipe was a hit!
…especially with my husband who actually HATES carrot shreds in muffins/cakes/breads. So for kids, (or husbands) this is a great way to get them to drink their carrots via a tasty sweet/spicy cake or muffin.
**Takeaway Lesson** Try adding fruit and veggie juices in place of or to enhance your recipes – the thicker the juice or nectar the better. Experiment and you may be thrilled with your creative end product.
..Carrot cake w/o the ‘carrot’! And it works!
Carrot Pancakes? This might make an excellent pancake recipe – modify it as you wish, but I vote “yum” for carrot/peach/pecan pancakes! The batter is moist enough. Ad some whipped maple/vegan cream cheese on the side and you will have your family flying out of bed on a Saturday morning.
Movie Weekend? So yes, there is a movie out this weekend call “Easy A” – go figure. But it has nothing to do with the “Easy A” you get in this yummy recipe. I guess after you test out this recipe for your weekend brunch menu – you can head out to the movies. Two well-reviewed movies opening this weekend. “The Town” and “Easy A”. Drama or laugh – your choice. But first – click on the oven..
“Easy A” Breakfast Carrot Cake or Muffins
vegan, makes 15 muffins, 1 loaf or 1 sheet cake
¾ cup carrot juice
1 box Carrot Muffin Mix (I used DrOetker organic)
*see box-free subs below
1 ½ tablespoon baking powder
2 tablespoon maple syrup
¼ cup spelt flour (or alt. flour)
1 teaspoon sea salt
½ teaspoon cayenne
½ teaspoon cinnamon
½ cup apple sauce
2 tablespoon virgin coconut oil (or alt. veg oil)
1 large ripe peach, diced
1 cup raw pecan, roughly chopped
1 tablespoon sugar + ¼ cup oats
Box Sub: 3 cups of flour, ½ cup of sugar, 2 teaspoon baking powder, dash salt, ¼ cup canned pumpkin (op’tl) – then simply use all the above ingredients as indicated. Up the spices for a bolder flavor.
1) Preheat oven to 375 degrees.
2. Combine muffin mix (or box sub ingredients shown above), juice, apple sauce, baking powder, spices, maple syrup, oil, salt and flour in a large mixing bowl. Stir well.
3. Fold in the chopped raw peaches and pecans.
4. Layer parchment paper on a thin cake baking sheet, or loaf pan. You can also make muffins. I used about a 8″x14″ tray – 1 ½″ tall. Pour the batter into your cooking dish. Spread evenly. Sprinkle the oats/sugar mixture over top.
5. Bake for 11-14 minutes (for sheet cake) or until cake is browned on top and not soggy in center. Baking time will vary by what you make. A loaf will take about 30+/- minutes while the thin sheet cake I made took only about 12 minutes.
6. Remove from oven and allow to cool before slicing – the moist cake needs time to harden/cool a tad before serving.
*Store on counter for no more than a few days – or freeze. You can fridge as well, but I prefer the freezer for longer-term storage.