These protein packed gluten free carrot cakes are the perfect breakfast giving a full serving for protein, veggies and simple carbs to start your day off right! Make ahead or serve hot out of the oven these glorious gluten free carrot cakes are a complete breakfast.
Back in January I started a new fitness program called 80 Day Obsession. It is a Beachbody workout that incorporates timed nutrition to maximize results. I liked it a lot because it made figuring out what to eat each day very easy. Some might see it as a bit regimented but I like plans where the thinking is pretty much removed.
Each morning my meals consisted of protein usually in the form of two eggs a cup of veggies and a small serving of simple carbs an hour or so before my early morning workout. Actually the workout didn’t have to be in the morning but that is what worked best for me. Thing is scrambled eggs, oatmeal and spinach each morning was a no brainer but got really boring fast.
I set out to find some options to break the “same old” cycle. Some people can replace protein like chicken with eggs in the morning but I just can’t do it. Eggs and bacon or a protein shake are about as creative as I have been able to get in the past that is until I came across this recipe for these Gluten Free Carrot Cakes.
For me the recipe at first had a little bit of a sour taste which I have since figured out was due to the amount of baking powder used and whole pieces of shredded carrots were called for but I couldn’t get past the large bits of carrots so like usual I modified the recipe a bit. This girl is not always one to follow instructions or do what I am in told in life. I like to think of instructions as optional guidelines sometimes.
I also found these gluten free carrot cakes to be a little moist because of the eggs so I like to remove from the mini loaf pans soon after they are out of the oven and let rest on paper towels for a bit to soak up some of the moisture. It could just be me but when I make egg cups I do the same thing.
Options to Make These Gluten Free Carrot Cakes Your Own:
- Add a 1/4 cup of organic raisins to for a touch of sweetness
- Add a 1/4 cup of chopped walnuts for some added crunch and healthy fat
- Freeze for up to two months or store refrigerated in an air tight container for up to 4 days
- Cut in half lengthwise and toast before eating and add a tsp of peanut butter or butter as you wish – They are the best toasted!
Gluten Free Carrot Cake
This Gluten Free Carrot Recipe includes rolled outs, eggs, carrots and the right amount of spice to give you a complete morning meal or afternoon snack. This recipe gets it’s moistness and healthy fats from the two eggs per loaf and a full serving of veggies and complex carbs as well. Perfection in cake form!
If you like this recipe please give it a 5 star rating.
Gluten Free Carrot Cake that includes rolled outs, eggs, carrots and the right amount of spice to give you a complete morning meal or afternoon snack.
- 4 cups shredded carrots
- 8 eggs lightly beaten
- 1 cup gluten free rolled oats
- 2 tsp vanilla
- 2 tsp gluten free baking powder
- 4 tsp cinnamon
- 1/2 tsp nutmeg
Pre-heat oven to 350 degrees.
Lightly grease 4 mini loaf pans with butter.
Add all ingredients to a blender and blend on low for a few seconds just to mix well and breakdown the carrots to smaller pieces. If adding raisins or nuts leave out and do not put these items in blender.
If raisins or nuts are desired add them in after base mixture has been blended and gently mix.
Pour batter from blender evenly into each of the 4 mini loaf pans.
Bake for 25-30 minutes or until a toothpick when inserted in the centre comes out clean.
Remove from oven and let rest of 5 minutes before removing from loaf pans.
Serve immediately or save for later. Refrigerate in an air tight container for up to 4 days or freeze for up to 2 months.
For those following the 80 Day Obsession or 21 Day Fix Program each loaf's container count is:
1 yellow, 1 red, 1 green
Recipe adapted from a recipe found on Fit & Fierce Mama.