Carrot Cake for Breakfast

I love carrot cake, but cake on a daily basis, especially first thing in the morning is often discouraged. Fortunately, I discovered a cake that came out healthy enough to eat for breakfast with a natural sweetness. I baked the cake in cupcake form so it's easy to grab and go. It is baked with whole wheat flour so it has enough fiber to fill you up and keep you going. Don't let the ingredient's fool you, this cake is moist, dense, and satisfying. If you have kids I'd suggest storing some separate. Because if you have a husband like mine, they're gone fast.



Wet Ingredients:

2 large eggs

1 cup greek yogurt

1/3 cup avocado oil

2/3 cup honey

1/2 cup milk

1 tbsp vanilla extract


Dry Ingredients:

2 cups whole wheat flour

1 tbsp cinnamon

3 tsp baking powder

2 tsp baking soda

1/2 tsp salt


Additional Ingredients:

1 cup walnuts

1/2 cup coconut flakes

2 cups shredded carrots


Directions:

-Whisk together eggs for 10 seconds then add all wet ingredients- set aside

-In a separate bowl combine all dry ingredients mixing together to break down lumps

-Toast walnuts in a skillet for a few minutes until they are fragrant then add coconut for another minute

-Combine together wet and dry ingredients, mix only until combined

-Fold in carrots, walnuts, and coconut

-Fill batter into muffin tins 3/4 full (makes about 24 muffins)

-Bake 350 about 20 min

-Let cool - optional add cream cheese with some cinnamon to top (I like them plain)



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