Carrot Cake Porridge is the perfect balance of indulgence and nourishment, bringing the flavours of classic carrot cake recipes into a warm, comforting breakfast. This creamy porridge is a great way to start the day, packed with sweet grated carrot, warming spices, and chewy raisins. Finished with crunchy walnuts and a drizzle of maple syrup, it's a wholesome twist on a classic treat. Plus, it's a piece of cake to make (pun intended)!
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Do You Love Oat Porridge For Breakfast?
Breakfast porridge is a warm, filling, and comforting way to start the day, providing slow-releasing energy to keep you going. Adding carrots to your morning bowl is a simple way to boost your vegetable intake, making carrot cake oatmeal a nutritious breakfast choice.
Carrots also bring a natural sweetness, meaning you can use less added sugar while still enjoying a deliciously balanced flavour.
If you love porridge as much as we do, make sure to check out more of our oat-based recipes below!
Next time, try another dessert-inspired porridge recipe - our Cherry Bakewell Porridge!
Ingredients and Substitutes
- rolled oats: a.k.a. porridge oats. Use gluten-free oats if needed.
- milk: we tested this porridge with dairy, soya and almond milk, and all worked very well. I'm sure oat milk will work just as well too.
- small carrot: peeled and coarsely grated.
- spices: we used ground cinnamon and nutmeg, but you ca use mixed spice or pumpkin pie spice instead.
- raisins: or sultanas.
- maple syrup: or another natural sweetener like honey, date syrup or agave nectar. You can also sprinkle some brown sugar on top instead.
- chopped walnuts: may be replaced with pecans. You can toast them too if you wish.
- toasted coconut: optional, but it's probably our favourite topping for carrot cake porridge. We use coconut in our Carrot Cake With Cream Cheese Frosting, and we just love this flavour pairing. Simply add desiccated coconut to a dry pan and toast over medium heat until slightly browned and smelling all nutty.
Find the ingredient quantities, full recipe and nutritional information in the recipe card at the bottom of the post.
Extras
Here are a few things you can add to your carrot cake oats to make it more nutritious and delicious next time:
- Mix in 1 tablespoon of chia seeds or flaxseed.
- Instead of nuts, top your breakfast porridge with pumpkin seeds.
- Swirl a little bit of plain yoghurt through your porridge to replicate the creaminess of the frosting.
- Top it with fresh fruit or berries (we love pears and blueberries).
Step-By-Step Method
1. Peel and grate the carrot. If you like a little texture, grate it coarsely, otherwise, grate the carrot finely.
2. Place the oats, milk, raisins, cinnamon, nutmeg and grated carrot in a small saucepan, and stir everything well. Stir in half of the maple syrup - a little bit of sweetness is definitely needed to balance out the bitterness of the spices.
3. Set it over low-medium heat and bring it to a gentle simmer, then reduce it to low heat and cook for another 5-10 minutes, stirring often, until the desired consistency is reached and the carrots have softened.
4. Serve this cake porridge with a drizzle of maple syrup and walnuts (and toasted coconut, if using). Enjoy!
Recipe FAQs
Yes! The best way to prepare it in advance is to cook a batch and store it in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it in a microwave-safe bowl or on the hob, adding a splash of milk or water to loosen the texture if needed.
If your carrot porridge is too thick, simply stir in a little extra milk or water until you reach a thinner consistency. On the other hand, if it's too runny, let it cook for an extra minute or two, stirring frequently, until it thickens up.
Absolutely! Swap out the milk for your favourite plant milk, like almond, oat, or coconut milk. This will still give you a creamy texture while making the recipe completely dairy-free.
Carrot Cake Lover? Try our Sourdough Carrot Cake or Carrot Cake Flapjacks next!
More Breakfast Recipes
If you liked our carrot cake porridge recipe, please leave us a star rating in the recipe card below. Love oats for breakfast? Try our Matcha Overnight Oats or Cinnamon Overnight Oats for an effortless weekday breakfast! For more easy breakfast recipes, have a look below:
Carrot Cake Porridge
Equipment
- Grater
- Saucepan
Ingredients
- 50 g (¼ cups) rolled oats a.k.a. porridge oats
- 300 ml (1¼ cups) milk
- 1 small carrot or half of a larger carrot peeled & coarsely grated
- 1 heaped tbsp raisins or sultanas
- ½ teaspoon ground cinnamon
- a pinch of nutmeg
- 1½ tablespoon maple syrup honey or brown sugar
- 1 tablespoon chopped walnuts
- 1 tablespoon toasted coconut* optional
Instructions
- Place the oats, milk, raisins, cinnamon, nutmeg and grated carrot in a small pan, and stir everything well. Add half of the maple syrup - a little bit is needed to balance out the bitterness from the spices.
- Set it over low-medium heat until the edges of the pan start to bubble, then reduce the heat to low and cook for another 5 minutes, stirring often, until the desired consistency is reached and the carrots have softened.
- Drizzle the maple syrup over the porridge, top with walnuts (and toasted coconut, if using) and enjoy!
Video
Notes
Nutrition
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