Carrot Cake Breakfast
Carrot Cake is a
favourite of ours, so whenever we pass by a cake shop we indulge in a large
slice even though we know how to make it ourselves. While browsing the internet
a while ago I came across this healthy version which is a delightful, fragrant
version of a popular dessert cake. Have it for breakfast or at any time
you choose without feeling guilty. And oh yes, you can eat a double
helping every time!
However, I have tweaked
it and made it my own.
1 cup instant oats; 2 tbsp Herbalife Protein Powder;1/2 tsp baking powder; 1/2 tsp cinnamon; 1/8 tsp
nutmeg; pinch of salt; 1 large egg; 1/2 cup homemade curds; 1
tsp vanilla essence; 1/2 cup carrot, grated; 2 tbsp honey;2 tbsp walnuts,
chopped; 2 tbs cashew nuts, chopped; 5 large dates, stoned and chopped ;1 tbsp raisins.
Heat the oven to 180°C/350°F/gas 4 and grease a non-stick baking tray. Mix
the oats, protein powder, baking powder, cinnamon, nutmeg and salt together in a large
bowl. In a separate bowl, whisk together the eggs, curds, vanilla, grated
carrot and honey. Add the wet ingredients to the dry, mix to combine,
then stir in the cashew nuts and dates. Scatter the raisins and walnuts
on top and bake for 30 minutes until the top is golden brown and the
mixture is coming away from the sides of the tin. Cut into squares and
enjoy for breakfast or as a snack. Serves 3.
Store in the fridge
for up to 5 days.