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Carrot-Cake-PORRIDGE

Replace your fork with a spoon because in our new porridge carrot cake and melt-in-the-mouth oats become one. Fine flakes meet pecans, dates and spices in this Easter special. We have added carrot gratings and cinnamon, making this a heartwarming breakfast choice! What's more, its rich in fibre, vegan and contains no added sugar. 

Ingredients (100% organic)

mymuesli contains organic ingredients only and does without any colourings, flavourings or flavour enhancers. Always. Promise.

Nutrition values

per 100g
Caloric value 395 kcal / 1657.5 kJ
Fat 12g
...thereof saturated fatty acids 2g
Carbohydrates 55g
…of which sugar 13g
Fibre 11g
Protein 11g
Salt 0.02g

List of ingredients

fine wholegrain oats (68%), dried dates (dates, rice flour), pecan (10%), dried carrot (5%), Ceylon cinnamon, carrot juice concentrate, nutmeg. May contain traces of other nuts, soya, sesame seeds and milk.

 carrot cake porridge in a mug


Steps

1. Peel the carrot, grate and put some grated pieces aside for the decoration.

2. Mix the 3 tbsp porridge with 3 tbsp flour and 1/2 tsp baking powder and stir in one egg.

3. Add grated carrot to the 1 tbsp Coconut NILK and mix. Flavour with a little agave syrup.

4. Grease a cup holding about 300 ml with a little vegetable oil and fill half of it with dough.

5. Cook the Mug Cake in the microwave at 800 watts for 1 minute. Wait briefly and bake again for 30 seconds. In between, test to see if the cake is ready with a fork. If necessary, cook again for a few seconds.

6. For topping, mix 2tbsp cream cheese with a pinch of cinnamon, 2 tsp coconut NILK and 1 tsp agave syrup. Spread the frosting on the Mug Cake and sprinkle with the grated carrot. The cup cake tastes best warm.


Tip: If you prefer vegan, replace the egg with a crushed banana and create a vegan frosting with margarine, icing sugar and coconut NILK.