Carrots for Breakfast, Again.

As promised, here’s my recipe for Carrot Cake Buckwheat Bake. The water-filled carrots add softness to this bake [and you can see them peeking out in the photo!]. I’m beginning to adore the flavor of buckwheat, too.

go buckwheat or go home.

Carrot Cake Buckwheat Breakfast Bake (Vegetarian, Vegan Option)

Inspired by this [from my own arsenal]; adapted from this [at Edible Perspective].

Prep Time: 35-40 Minutes

Serves: 2

Tools: 9×9-inch baking dish


  • 4 egg whites (or 2 eggs, or 2 flax eggs)
  • 6 tbsp soy or almond milk
  • 1 tsp orange zest or 1 tsp orange extract
  • 1/2 cup grated carrots
  • 1 apple (or pear if you don’t have one), peeled and grated
  • 1/2 cup buckwheat flour
  • 2 tbsp oat groats (whole)
  • 2 tbsp chia seets
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 3 tsp sweetener of your choice;
  • Friendly handful of raisins

1. Preheat the oven to 350 and lightly grease the dish.

2. Mix together the eggs, milk, orange, carrots and apple. Whisk until combined.

3. Add the buckwheat flour, oat groats, chia seeds, cinnamon, baking powder and (optional) sweetener. Mix until just combined.

4. Fold in the raisins and pour carefully into the baking dish.


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Categories: Food, Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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2 Comments on “Carrots for Breakfast, Again.”

  1. December 20, 2011 at 10:40 am #

    Love this!! They look + sound great. I have yet to try a carrot cake version but am currently eating a spicy molasses ginger bake for breakfast! 🙂

    • December 20, 2011 at 3:27 pm #

      Ginger and molasses might be the best combination in the world. Thanks for sharing these bakes to begin with… they’re SOOOO delicious! It’s the only thing other than oats we’ll eat now 🙂

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