Carrot Cake Paleo Breakfast Bake
Ingredients
The Bake
-
1
tablespoon
coconut oil
-
2
cups
shredded carrots
-
¾
cup
golden raisins
-
½
cup
walnuts
-
3
teaspoons
cinnamon
-
½
cup
unsweetened shredded coconut
-
1
8-ounce can
crushed pineapple, in juice (no sugar added)
-
1
tablespoon
maple syrup (optional)
-
1
teaspoon
vanilla extract
-
8
units
eggs
-
½
cup
coconut cream
-
a dash
salt
Cream Cheese Glaze
-
1
cup
coconut cream
-
1
teaspoon
fresh lemon juice
-
¼
cup
coconut milk yogurt, plain
-
1
teaspoon
vanilla extract
-
1
tablespoon
pure maple syrup
-
2
tablespoons
coconut oil, melted and cooled
Instructions
- Preheat the oven to 375º F.
- Melt coconut oil in a large cast-iron skillet over medium heat.
- Sauté shredded carrots until they begin to soften, about 2-3 minutes.
- Add golden raisins and cook until both carrots and raisins are soft, another 2-3 minutes.
- Stir in walnuts, cinnamon, shredded coconut, and crushed pineapple, then remove from heat.
- In a medium bowl, whisk together maple syrup (if using), vanilla extract, eggs, coconut cream, and a pinch of salt until smooth.
- Pour the egg mixture over the carrot-raisin mixture and smooth with a spatula.
- Bake at 375º F for 20 minutes or until a knife inserted in the center comes out clean.
- If desired, broil for a couple of minutes to brown the top, watching carefully to avoid burning.
- Let cool for 5 minutes before serving.
- While the bake is in the oven, prepare the cream cheese glaze by whisking together all glaze ingredients until smooth.
- Taste and adjust sweetness with more maple syrup if desired, then spoon or drizzle over the carrot cake bake.
Nutrition Facts (estimated)
Servings
8
Calories
349
Total fat
27g
Total carbohydrates
22g
Total protein
9g
Sodium
91mg
Cholesterol
164mg
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