Carrot Breakfast Cake

This is a great bread/bar recipe for those of us on the go.  I adapted this from PaleOMG.  Great flavor, great nutrients. Enjoy!

Carrot Breakfast Cake


  • 2 large carrots, finely shredded
  • ⅔ cup almond butter
  • 2 eggs
  • 3 tablespoons maple syrup
  • 1 heaping scoop vanilla protein powder (or 2 tablespoons coconut flour if you do not eat use protein powder)
  • 2 tbsp cinnamon
  • 1 tbsp nutmeg
  • ½ teaspoon baking powder
  • pinch of salt
  • ¾ cup raisins



  1. Preheat oven to 350 degrees.
  2. Shred carrots as thin as possible. Easiest way to do this is to use your shredder attachment on your food processor. Place in large bowl.
  3. Add almond butter and eggs and mix well.
  4. Then add syrup, protein powder, cinnamon, nutmeg, baking powder and salt and mix well.
  5. Fold in raisins.
  6. Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
  7. Let cool before cutting.

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