I love carrot cake and I love easy mornings. So naturally I had to marry the two and even though I was not expecting it to be so fitting its right on time for Saint Patrick’s day and Easter since carrots are in season and carrot cake makes for a great spring time treat.
Today I posted the carrot cake baked oats and I have to say I am a little bummed it didn’t do as well as I would have liked but that is okay as I am still starting fresh with a new account. I’ve been working so much on content and I am really excited for all the fun recipes I’ve developed for March themed around Irish food and Saint Patrick’s day.
Last weeks strawberry chia pudding and todays carrot cake baked oats are 2 of the 15 recipes I have been working on for the meal plan so keep following along for all the updates as I am still working through each recipe, making it a bunch and taking photos so I can really turn this into something special.
I am a sucker for things like this because I love the texture. The crumbly oats, gooey brown sugar, fresh pineapple and toasted pecans….it really had a special place in my heart and my fridge for as long as it lived. Its life was short considering I cut it into 9 pieces thinking there should be about 9 breakfasts in there….I was wrong. This little guy lasted 2 days in the fridge between it finding its way into everyone’s tummies.
This recipes is probably one of the easiest to put together recipes I have shared so don’t be intimidated to give it a try. Its also very affordable to make as many of the items are pantry goods like oats, nuts, raisins and brown sugar. I also felt a little sneaky with this recipe because there is a hidden protein element. I really wanted to see what it would be like to make a topping with silken tofu and it worked out amazing. These also will hold in the freezer quite well just be sure to wrap them well so they don’t get freezer burned.
*Makes about 9 servings*
Ingredients
1 1/2 cups freshly grated carrot ( so much better than using matchstick carrots that are pre shredded from the store as they taste stale )
1/4 cup maple syrup
2 tbsp vegan butter ( melted )
2 flax eggs - 2 tbsp flax seed mixed with 3 tbsp hot water
1/4 tsp sea salt
2 tsp cinnamon
2 cups almond milk
2 cups oats
1/2 cup flour
1/2 cup toasted and chopped pecans
1/4 cup raisins
1/4 crushed pineapple or tidbits
2 tbsp brown sugar
Silkin Tofu Frosting
1 container or 1 pound silkin tofu
1/4 pineapple juice ( can use lemon )
1/2 cup powdered sugar
1 tsp vanilla extract
Instructions
To make your carrot cake oatmeal bake, preheat your oven to 350 degrees and grease an 8x8 baking pan.
Combine everything in a large bowl and mix well. I like to use my hands to really massage everything together well.
Plop your mixture into your baking dish and bake for about 40 min.
While your masterpiece is baking you can work on your “frosting”. Plop your silkin tofu into a blender or Nutribullet and add in everything else and blend till smooth. Transfer to a mason jar or container to set up in the fridge.
Once your carrot cake has baked and cooled your’e ready to serve. Cut yourself a square and top with your tofu “frosting” I garnished mine with brown butter streusel that I made for another recipe and re purposed it here. If you would like to make your own streusel check out my strawberry chia seed recipe !
Substack is my only paid subscription service and through upgrading to a paid viewer account it allows you to access first come first serve recipes before they go live as well as staying up to date on my work, occasional prep and grocery guides and lastly helps me to continue my work and sharing recipes. So a big thank you to all who support me because I appreciate it so so much.
I have forever been a Caesar salad lover so when I went vegetarian at around 12 years old I was not too thrilled to find out that my beloved Caesar salad had anchovies in it all along. Luckily after going vegan I realized that I was gonna have to get my hands dirty to have some of the foods I was missing and I found that capers and their juice is a great substitution. For this Fridays post I will be sharing the video and recipe but for my subscribers you get the first sneak peak. She has crispy buffalo chickpeas, charred brussels and crunchy kale and red cabbage….not a very traditional Caesar.
Keep reading with a 7-day free trial
Subscribe to Pre-Shift to keep reading this post and get 7 days of free access to the full post archives.