Start your day with this delicious and healthy Carrot Cake Paleo Breakfast Bake! Packed with wholesome ingredients like shredded carrots, golden raisins, walnuts, and crushed pineapple, this recipe is a flavorful and nutrient-rich breakfast option. Topped with a creamy dairy-free “cream cheese” frosting made from coconut cream and maple syrup, it’s perfect for those following a paleo or gluten-free diet. Enjoy the comforting flavors of carrot cake in a guilt-free, protein-packed breakfast that’s easy to prepare and ideal for meal prep.

Ingredients:
For the Bake:
- 1 tablespoon coconut oil
- 2 cups shredded carrots
- ¾ cup golden raisins
- ½ cup walnuts, chopped
- 3 teaspoons ground cinnamon
- ½ cup unsweetened shredded coconut
- 1 (8-ounce) can crushed pineapple in juice (no sugar added)
- 1 tablespoon maple syrup (optional; omit for less sweetness)
- 1 teaspoon vanilla extract
- 8 large eggs
- ½ cup coconut cream
- A pinch of salt
For the Cream Cheese Frosting:
- 1 cup coconut cream
- 1 teaspoon fresh lemon juice
- ¼ cup plain coconut milk yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 2 tablespoons coconut oil (melted and cooled)
Instructions:
- Preheat your oven to 375°F (190°C). In a large cast-iron skillet, heat 1 tablespoon of coconut oil over medium heat. Add the shredded carrots and sauté for 2-3 minutes until they begin to soften.
- Stir in the golden raisins and cook for an additional 2-3 minutes, allowing the raisins to soften and the carrots to fully cook.
- Add the chopped walnuts, cinnamon, shredded coconut, and crushed pineapple to the skillet. Stir well to combine, then remove the pan from heat.
- In a medium bowl, whisk together the maple syrup (if using), vanilla extract, eggs, coconut cream, and a pinch of salt until smooth.
- Pour the egg and coconut cream mixture over the carrot-raisin mixture in the skillet. Use a spatula to smooth the top.
- Place the skillet in the oven and bake for 20 minutes, or until a knife inserted in the center comes out clean. For a crispier top, broil the bake for a couple of minutes, but keep an eye on it to prevent burning.
- Once done, let the bake cool for about 5 minutes before serving.
For the Cream Cheese Frosting:
- While the bake is cooking, prepare the frosting. In a small bowl, combine the coconut cream, lemon juice, coconut milk yogurt, vanilla extract, maple syrup, and melted coconut oil.
- Whisk until smooth and adjust the sweetness with more maple syrup if desired.
- Once the bake has cooled slightly, spoon or drizzle the cream cheese frosting over the top. For a decorative touch, use a pastry bag or a plastic bag with a small corner cut off.
Why You’ll Love This Recipe
This Carrot Cake Paleo Breakfast Bake is a healthy, indulgent way to enjoy the flavors of carrot cake for breakfast! Packed with nutrient-dense ingredients like carrots, walnuts, and coconut, this recipe is perfect for those following a paleo diet. It’s naturally sweetened with raisins and pineapple, and the optional maple syrup adds a rich depth of flavor. Topped with a creamy, dairy-free frosting, this breakfast bake is both satisfying and delicious, making it the perfect start to your day.
Tips
- Don’t skip broiling: If you like a crispy, golden top, be sure to broil the bake for a couple of minutes after baking. Just keep a close eye on it to avoid burning!
- Use fresh ingredients: Make sure your pineapple is packed in its natural juice to avoid added sugars and chemicals.
- Adjust sweetness: The maple syrup in the cake and frosting can be adjusted to suit your sweetness preferences.
Variations and Substitutions
- Nuts: You can swap the walnuts for pecans or almonds if you prefer.
- Egg replacement: For an egg-free version, try using a flax or chia egg (1 tablespoon of ground flax/chia mixed with 3 tablespoons water for each egg).
- Dairy-free frosting: If you don’t have coconut milk yogurt, you can substitute it with another dairy-free yogurt option, or leave it out entirely.
- Sweeteners: For a lower-sugar version, omit the maple syrup in the frosting and use a sugar substitute like stevia or monk fruit sweetener.
FAQs
Can I make this ahead of time? Yes, this Carrot Cake Paleo Breakfast Bake can be made the night before and stored in the fridge. Just reheat it gently in the morning and top with fresh frosting before serving.
Can I use frozen shredded carrots? Yes, you can use frozen shredded carrots, but be sure to thaw them and drain any excess moisture before cooking.
How can I make this bake less dense? If you prefer a lighter texture, you can reduce the number of eggs slightly or add a spoonful of almond flour to lighten the batter.
Serving Suggestions
This Carrot Cake Paleo Breakfast Bake makes a delicious breakfast or brunch option on its own or paired with fresh fruit, a side of avocado, or a green smoothie. It also works as a sweet afternoon snack or healthy dessert. For extra protein, serve it with a dollop of dairy-free yogurt or a sprinkle of chia seeds.
Carrot Cake Paleo Breakfast Bake
8
servings5
minutes30
minutesIngredients
For the Bake:
1 tablespoon coconut oil
2 cups shredded carrots
¾ cup golden raisins
½ cup walnuts, chopped
3 teaspoons ground cinnamon
½ cup unsweetened shredded coconut
1 (8-ounce) can crushed pineapple in juice (no sugar added)
1 tablespoon maple syrup (optional; omit for less sweetness)
1 teaspoon vanilla extract
8 large eggs
½ cup coconut cream
A pinch of salt
For the Cream Cheese Frosting:
1 cup coconut cream
1 teaspoon fresh lemon juice
¼ cup plain coconut milk yogurt
1 teaspoon vanilla extract
1 tablespoon pure maple syrup
2 tablespoons coconut oil (melted and cooled)
Directions
- Preheat your oven to 375°F (190°C). In a large cast-iron skillet, heat 1 tablespoon of coconut oil over medium heat. Add the shredded carrots and sauté for 2-3 minutes until they begin to soften.
- Stir in the golden raisins and cook for an additional 2-3 minutes, allowing the raisins to soften and the carrots to fully cook.
- Add the chopped walnuts, cinnamon, shredded coconut, and crushed pineapple to the skillet. Stir well to combine, then remove the pan from heat.
- In a medium bowl, whisk together the maple syrup (if using), vanilla extract, eggs, coconut cream, and a pinch of salt until smooth.
- Pour the egg and coconut cream mixture over the carrot-raisin mixture in the skillet. Use a spatula to smooth the top.
- Place the skillet in the oven and bake for 20 minutes, or until a knife inserted in the center comes out clean. For a crispier top, broil the bake for a couple of minutes, but keep an eye on it to prevent burning.
- Once done, let the bake cool for about 5 minutes before serving.
- For the Cream Cheese Frosting:
- While the bake is cooking, prepare the frosting. In a small bowl, combine the coconut cream, lemon juice, coconut milk yogurt, vanilla extract, maple syrup, and melted coconut oil.
- Whisk until smooth and adjust the sweetness with more maple syrup if desired.
- Once the bake has cooled slightly, spoon or drizzle the cream cheese frosting over the top. For a decorative touch, use a pastry bag or a plastic bag with a small corner cut off.
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