Breakfast Carrot Cake with Yoghurt Topping

  • Prep: 15 minutes
  • Cook: 25 minutes
  • Serves: 12 slices
Calories 165
Carbs 25g
Fat 3.4g
Protein 8g
Free From
Breakfast Carrot Cake


  • 3 eggs
  • 4 bananas
  • 100ml milk
  • 50g honey or erythritol/xylitol
  • 1 tsp vanilla extract
  • 150g carrot, grated
  • 240g rolled oats
  • 100g vanilla protein powder
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1⁄2 tsp. sea salt
  • Yoghurt Topping (per Serving)

  • 100g fat free yogurt
  • Juice half a lemon
  • 1 tsp. vanilla extract
  • Optional

  • 1 tbsp crushed walnuts or pecans


  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. Line a loaf tin with greaseproof paper.
  3. Beat the eggs in blender until frothy. Add the bananas, milk, honey (or desired sweetener), vanilla extract and mix again.
  4. Fold in the grated carrots, stir and set aside.
  5. Place the oats, protein powder, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl. Toss to combine and stir in the egg mixture. Combine thoroughly but don’t over mix the cake batter.
  6. Transfer to the loaf tin and place in the oven to cook 30–45 minutes or until the cake is cooked through in the centre.
  7. Remove from the oven and allow to cool.
  8. For the topping combine the yogurt with lemon juice and vanilla. Place on a slice of the carrot cake and scatter over walnuts or pecans.