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    Home » recipes » Baking » “Easy A” Breakfast Carrot Cake. A-ntioxidant Packed!

    by Kathy Patalsky · updated: Jun 26, 2020 · published: Sep 17, 2010 · About 4 minutes to read this article. Leave a Comment

    “Easy A” Breakfast Carrot Cake. A-ntioxidant Packed!


    I wanted to whip up a carrot loaf. But since I was out of carrots, I had to get creative. Open fridge, scan pantry, and start searching for ideas..

    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!..

    Lovely AM Breakfast “Carrot Cake” Bars:

    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.

    Peaches, Pecans, Oats and … Carrot Flavor:

    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.

    “Sheet Cake” Bars:

    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..

    My recipe…

    “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)
    Fold in:
    1 large ripe peach, diced
    1 cup raw pecan, roughly chopped
    Topping:
    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.

    Directions:

    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.

    Serve!

    *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.

    Cake pulled from oven:

    Super Moist:

    More recipes you may enjoy

    • Banana Walnut Mini Muffins. (Almost) Classic. Vegan.
    • Carrot Almond Spice Protein Muffins. Plus my Tofu Trick.
    • Simple Sweet Blueberry Walnut Muffins. Oil Free.
    • Figgy Pudding Muffins: Tenth Day of Vegan Treats.

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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