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Vegan Carrot Cake Quinoa Breakfast Bars

Author - Alyssa Rimmer

Vegan Carrot Cake Breakfast Bars with quinoa and hemp hearts for added protein!

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Who wants a slice of carrot cake for breakfast?  Me, me, me!

When it comes to breakfast, you know by now I'm all about the sweetness. Gimme a slice of cake and I'd be a happy girl, BUT breakfast is also our most important meal of the day, so I know better than to fill my belly with refined sugars and carbohydrates.

Cake for breakfast = recipe for disaster.

Well…unless it's vegan carrot cake comin' at ya in the form of quinoa breakfast bars!

Cake for breakfast? You betcha! This vegan carrot cake is so healthy it's totally breakfast worthy!

But like how can cake be healthy enough for breakfast, right? That's a valid question… because most of the time it can't.

This time though, when it has ingredients like these bars do, carrot cake definitely becomes an acceptable breakfast option.

Here's what we're working with (and why these totally rock):

  • Naturally high in protein
  • No refined sugars
  • Whole fruits + veggies
  • Healthy fats from nuts and seeds

The secret to making this vegan carrot cake healthy? Using quinoa and chickpeas!

Quick secret to share with you about this recipe: it's actually a spin off my pumpkin chocolate chip bars 🙂

I make a few tweaks so they were a bit more carrot cake friendly, but they still have the amazingly soft and fluffy texture with a super clean ingredient list. Like is it crazy to put chickpeas in your cake? And what about sweetening it with fruits and low-glycemic coconut sugar? OR what about using NO oil whatsoever?

Thing is, that's how I want us to roll around here. Simple, clean, healthy and sometimes just a little surprising.

Plus, as you can see from the picture below, just because we have “different” ingredients, it certainly doesn't affect the texture at all!

Mmmm it's soft, fluffy and totally cake-like!

This vegan carrot cake has the most amazing texture! And you'll never guess what's inside...clean, healthy and simple! [gluten-free]

Now before I let you go, I have to just mention the frosting…

It's hard to have carrot cake without frosting, BUT I didn't want to compromise the integrity of the recipe by topping it with something that's filled with sugar. So instead, I found an amazing paleo frosting recipe that uses coconut butter! I was shocked at how creamy it was; just the perfect topping for this carrot cake.

Of course, you don't have to use a frosting, it does make it a bit more decadent. But if you wanted this breakfast bar to serve as either a breakfast OR a dessert, then the frosting is totally worthwhile. I also fully stand behind the addition of the walnuts on top. So delicious!

Your turn…

Are you on the sweet or savory side of things when it comes to breakfast? And what is your go-to? I'm always interested to see what others eat for breakfast since I so easily get stuck in my smoothie bowl rut. Luckily carrot cake has been on the menu lately 😉

xo Alyssa

An absolutely EPIC vegan carrot cake recipe that uses chickpeas and quinoa....AND it's healthy enough for breakfast! {vegan + gluten-free}

Vegan Carrot Cake Quinoa Breakfast Bars
Vegan Carrot Cake Breakfast Bars with quinoa and hemp hearts for added protein!
5 from 4 votes
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Vegan Carrot Cake Quinoa Breakfast Bars

Mmmm it's soft, fluffy and totally cake-like!

Course Breakfast, Snack
Cuisine American
Keyword breakfast bar, cake, carrot cake, vegan bars
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 bars
Calories 79 kcal
Author Alyssa Rimmer

Ingredients

Instructions

  1. Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
  2. Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
  3. Meanwhile, blend the chickpeas, banana and applesauce in a food processor until completely smooth.
  4. In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts, carrot and walnuts. Pour the chickpea puree into the bowl along with the flax egg and mix to combine.
  5. Fold in the hemp hearts, grated carrot and walnuts.
  6. Dump the batter into the prepared pan. Bake on the center rack for 22 - 26 minutes until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before frosting and slicing.
  8. Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.

Recipe Notes

*If you can't find vanilla powder, substitute 1 teaspoon of vanilla extract and add the vanilla to the food processor while blending the wet ingredients.
** If you don't want to make that frosting, you could also try the frosting I have in this recipe just substitute white sweet potatoes and no turmeric

Nutrition Facts
Vegan Carrot Cake Quinoa Breakfast Bars
Amount Per Serving
Calories 79 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 95mg4%
Potassium 63mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 690IU14%
Vitamin C 0.9mg1%
Calcium 14mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

If I could eat cake for breakfast everyday, I TOTALLY would! That's why I'm loving the ingredient list in these VEGAN CARROT CAKE bars...healthy, clean and high-protein!

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38 comments
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  1. Hi Alissa,
    I made the cake today, but I did not had good results. Even though I am a quinoa lover I found the bitter taste really over powering, I could not taste the carrots or any other flavors. I wonder if I did something wrong. Should the quinoa flour be toasted like you mention in your guide ? If so, how do you toasts it?
    Thanks for your advice , I will like to try the recepie again 🙂

    • Hi Claudia – yes, I would definitely recommend toasting your quinoa flour if you found the flavor to be too bitter. It’s funny because some people’s taste buds are more sensitive to the bitterness, and they won’t know until they try it. So next time around, try it with toasted quinoa flour instead 🙂 Hope you enjoy them!

  2. Hi Alyssa
    I have to tell you that I love this breakfast was a little sweet for me so I cut back on sugar so I put less sugar.( the first time I forgot the chia and it was fine)
    I have to tell you that I made one again yesterday with LUCUMA powder OMG it’s soooo good that one piece is not enough .
    I love your recipes.

  3. Hi! Where can I find the coconut buttercream frosting recipe? I’ve clicked on it, error database connection keeps coming up! Can you please forward it to me? 😊

    • Yes, please! Let me know what you do. I don’t eat bananas due to their high GI, so I never have them on hand.

      • I think you could try to substitute with 100% applesauce. Maybe add a tablespoon or two of chia seeds and let the batter rest for a bit so that it has time to come together.

    • Hmm I’m not sure. You could try doing just applesauce, but you might want to add some chia seeds to help bind it together. Or maybe an additional flax egg and half the applesauce. Let me know what you end up doing!

  4. Can’t access the Coconut Buttercream Frosting recipe. It said page not available. It sounds delicious, so could you email me the recipe? Thanks so much!

  5. My go to for the past few weeks has been egg nests. Shredded sweet potato baked in nests in cupcake pan. Fill nests with spinach or collard greens and then top with an egg and bake. Easy to make ahead and grab-n-go; super filling and oh so good! I am looking forward to making the carrot cake this weekend for a sweet change. Thank you for sharing this recipe!

  6. Those look great, I will have to try them out! I also have a major sweet tooth and would eat a giant decadent piece of chocolate cake or cheese cake every morning for breakfast if it was healthy. But alas, it is not. So my go-to breakfast is a bowl of oatmeal with fruit and hemp seeds on top. If I’m in a rush, then I’ll grab a few oatmeal bake muffins (either apple cinnamon or coconut lemon). These look like they’d be a nice third in-a-rush option!

    • I hear ya girl! Your breakfast sounds lovely though – filling, satisfying and nutritious. I love the idea of the oatmeal bake muffins! How do you make those?

  7. This sounds awesome! I must admit, I haven’t had carrot cake/bars in a very long time… but it’s my grandma’s favorite! I am going to have to try and make this for her 🙂

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