Carrot Cake Porridge
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)!
Equipment
- Grater
- Saucepan
Ingredients
- 50 g rolled oats a.k.a. porridge oats
- 300 ml 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
*Coconut is used in our favourite Ottolenghi's Carrot and Walnut cake, so it makes a wonderful topping for Carrot Cake Porridge. Simply place the desiccated coconut into a dry frying pan, and toast over medium heat until browned and smelling nutty.
Nutrition
Calories: 486kcalCarbohydrates: 82gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 179mgPotassium: 1112mgFiber: 9gSugar: 31gVitamin A: 10829IUVitamin C: 5mgCalcium: 502mgIron: 3mg
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