Carrot Cake Quinoa

A delicious breakfast treat that’s gluten-free and vegan, filled with the sweet and spicy flavors of carrot cake and…TWO servings of vegetables!

Kiss My Broccoli - Carrot Cake Quinoa - A gluten-free breakfast treat with TWO servings of vegetables

Another classic example of:

“I wonder what would happen if I combined this and that?”


“Oh my god, I’m a FREAKING genius!”

Obviously, I’m always very humble in my recipe developing capabilities! 😉

Carrot Cake Quinoa via

So I’ve had the idea of carrot cake-ifying something for the blog ever since St. Patrick’s day (What can I say? I’m a total sucker for food-themed holidays), but with pancakes, protein pancakes, dessert hummus, “cookies”oats AND parfaits already covered, I was beginning to think I was all out of ideas. Then I decided to start this cleanse with Laura and within a few days, ideas were popping off my head faster than I could get in the kitchen!

Kiss My Broccoli - Carrot Cake Quinoa - A sweet breakfast treat just in time for Spring!

Going off the idea behind my carrot cake oats, I combined carrots and pumpkin (promise you can’t taste it!) along with some classic spices and just a touch of coconut milk, and in a matter of minutes I had a sweet cake-like treat that practically literally had me licking my bowl glass clean! 😀

Carrot Cake Quinoa

By: Heather @ Kiss My Broccoli

Prep Time: 5-10 minutes

Cook Time: N/A

Keywords: breakfast gluten-free dairy-free nut-free vegan vegetarian carrots quinoa Easter spring

Ingredients (Serves 1)

  • 1/2 cup cooked quinoa
  • 1/4 cup shredded carrots
  • 1/4 cup pumpkin puree
  • 2 Tablespoons canned coconut milk
  • 1 Tablespoon chopped dates or raisins (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Additional sweetener if desired


1. Combine all ingredients in a small bowl.
2. Serve cold or microwave for 1-2 minutes until warm.
3. Top as desired.

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Carrot Cake Quinoa - Kiss My Broccoli

I served my “cake” cold but feel free to pop it in the microwave for a minute or two if you’d prefer yours warm. Then top it with whatever your heart desires…though I HIGHLY recommend coconut butter since it basically tastes like icing!

Strange but Good PumpkinifiedEdited to add: Linking up with Laura’s Friday food party! I mean, how can I not when I know I’ve turned up at least ONE eyebrow with this recipe! 😉 Be sure to check out her Jicama “Porridge” (which looks/sounds FANTASTIC!) all the other #strangebutgood links!

Do you jump on the bandwagon with food-themed holidays?

What breakfast have you been loving lately?

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42 Responses to Carrot Cake Quinoa

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