Delightful Plant-Based Carrot Cake Porridge That Feels Like a Hug in a Bowl
This creamy plant-based carrot cake porridge blends sweet grated carrots, warming spices, and wholesome oats for a breakfast that tastes like dessert — but fuels you for the day. Vegan, dairy-free, and packed with nutrients, it’s comfort and nutrition in every spoonful.
Ingredients
- 100g oats
- 700ml oat milk, or plant-based milk of your choice
- 1 carrot peeled & grated
- 1 tsp ground cinnamon
- 2 tbsp raisins
- zest of half a small orange
- 1/4 tsp grated nutmeg
- Pinch of salt
- 1 tbsp maple syrup
- 30g walnut halves, chopped, to serve
Instructions
- Put all the ingredients apart from the maple syrup and walnuts in a saucepan. Slowly bring to a boil, stirring regularly, then reduce the heat and cook gently for 5 minutes.
- Turn off the heat and stir in the maple syrup. Divide into two bowls and finish with the walnuts or any chopped nuts.
The joy of carrot cake: from classic dessert to wholesome porridge
There’s something deeply comforting about a slice of carrot cake — its moist crumb, delicate sweetness, and that hint of spice that seems to whisper home. But have you ever thought about turning that nostalgic treat into a nourishing breakfast? That’s precisely what plant-based carrot cake porridge does: it brings all the beloved flavours of the traditional dessert into a warm, wholesome, and satisfying bowl that’s both delicious and nourishing.
The origins of carrot cake
Carrot cake’s story goes much further back than the cafés and bake shops we know today. Its origins can be traced to medieval Europe, when sugar and sweeteners were expensive and hard to come by. Creative cooks turned to naturally sweet vegetables — particularly carrots — to bring sweetness to puddings and cakes.
Early carrot puddings were made with grated carrots, flour, eggs, and spices, and were more like a steamed dessert than the baked cakes we know now. Over time, this evolved into the carrot cakes we recognise today. During World War II, carrot cake gained further popularity in Britain as sugar rationing encouraged home bakers to use carrots as a natural sweetener. The modern carrot cake, complete with a rich layer of cream cheese frosting, is a later addition — one that became popular in the United States during the 1960s and 70s as a “healthier” cake option (ironically so!).
Today, carrot cake remains a global favourite, loved for its texture, versatility, and comforting flavour — and now it’s even finding new life as a nutritious, plant-based breakfast.
Turning dessert into breakfast
Our plant-based carrot cake porridge takes everything people adore about the cake — grated carrots, cinnamon, nutmeg, a hint of vanilla, and maybe a few raisins or walnuts — and transforms it into a balanced, warming meal. It’s a brilliant way to start the day, satisfying both your sweet tooth and your nutritional needs.
Instead of refined flour, you get complex carbohydrates from oats. Instead of heavy frosting, you get creamy plant-based milk. The result? A bowl that tastes indulgent but nourishes deeply.
Nutritional goodness in every spoon
Carrots are the unsung heroes of breakfast nutrition. They’re rich in beta-carotene, which the body converts into vitamin A, supporting eye health, skin, and immune function. Combined with oats — a powerhouse of soluble fibre (especially beta-glucan) — this porridge helps maintain steady energy levels and keeps you full for longer.
Adding walnuts brings in omega-3 fatty acids, while spices such as cinnamon and ginger offer anti-inflammatory and antioxidant properties. Plant-based milk (oat, almond, or soya) adds creaminess without cholesterol, making this recipe a smart choice for heart health.
Fun facts about carrot cake
The world’s largest carrot cake was baked in 2015 in the United States, weighing over 2,000 kilograms!
Carrot cake was once considered a “health food” because of its vegetable content — even appearing on restaurant dessert menus under the “healthy” section in the 1970s.
In Switzerland, Rüeblitorte (carrot cake) is a traditional birthday treat, especially popular in the canton of Aargau.
A bowl of comfort and connection
There’s something universally appealing about combining humble ingredients — oats, carrots, spices — into something that feels luxurious. Whether enjoyed after a long morning run or during a quiet weekend breakfast, plant-based carrot cake porridge is the kind of meal that makes you slow down and smile.
For more plant-based breakfast inspiration, try my Banana Pancakes or Goji Brownies for a sweet snack later in the day.
If you’re curious about the history of carrot cake and traditional desserts, the BBC Food History Archive and Smithsonian Magazine offer fascinating reads on how these recipes have evolved over centuries.
