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Carrot/Oat breakfast cake


1 large egg

1/2 cup (115 g) plain 2% Greek yogurt

2 medium-size, ripe bananas, mashed

1 tsp vanilla extract

3/4 cup (60 g) gluten free or old fashioned rolled oats ats

1 tsp baking powder

1/2 tsp ground cinnamon

1 shredded carrots

Pinch of salt


Preheat your oven to 350ºF (176ºC), and lightly grease your loaf pan.

In a large mixing bowl, lightly beat the egg,whisk in the yogurt, bananas, and vanilla extract, mix until smooth.

Stir in the oats, baking soda, cinnamon and salt.

Gently fold it in until just combined. Gently stir in the shredded carrots, taking care not to overmix.

Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 40 – 50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it cool in the pan for about 10 minutes on a cooling rack to cool completely.


Prepare the frosting: by mixing powdered sugar and Greekstyle yougurt in a small bowl.

Spread it on top of the cooled cake prior to slicing.

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