Carrot Cake – Guest Post


20. June 2013 by swissfitchick

Good morning Lovies!

To finish up this perfect line up of Genius Bloggers, today’s the word of Kim. I love Kim’s blog, I am always amazed how fresh and light she manages her daily  life with her adorable children, her job and still be so creative in the kitchen and leading a healthy Lifestyle. Very inspiring and so worth to head over and have a read!! When I read her guest post, I was already drooling….so enjoy these delicious creations!

Hi! I’m Kim and I blog over at Hungry Healthy Girl. I’m so honored to be guest posting for the sweet and beautiful, Lucie! So jealous of her trip to Cape Cod, but she totally deserves it. As you’re reading this I’m on my way to Destin, Florida, so all’s good. 😉

Hopefully ya’ll don’t think it’s too late in the year for carrot cake. I personally, could never get sick of carrot cake. However, the typical carrot cake is not something I indulge in often. I’m going to show you how you can have the taste of carrot cake, but in a really healthy and, of course, delicious way! 😉

First up is Carrot Cake Oat Pancakes. If you’ve read my blog than you know how much I absolutely love pancakes. What could be more perfect than combining two of my loves pancakes and carrot cake?


Carrot Cake Oat Pancake (serves one)


½ cup rolled oats 1 egg + 2 egg whites (or 4 egg whites), whisked

¼ cup shredded carrot + more for garnish, if desired

1 heaping tbsp raisins or currants + more for garnish, if desired

¼ tsp baking powder

¼ tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

Dash of cloves

1 tbsp chopped pecans for topping and maple syrup, if desired


Heat a large skillet sprayed with a natural cooking spray or with a couple of teaspoons of coconut oil over medium-high heat.

Combine all ingredients, except the ones for garnish and toppings, in a medium bowl. Pour mixture onto heated skillet and shape with spoon into a circle. Cook pancake for approximately 8-10 minutes, flip and cook for another 5 minutes.

Once pancake is fully cooked, garnish with shredded carrot, raisins or currants, pecans and any other favorite topping. I added coconut butter to mine and it went perfectly with the carrot cake flavor! Enjoy!

Next up is the deconstructed Carrot Cake Oat Pancake in the form of Carrot Cake Oatmeal. The lovely carrot cake flavor is still there, but in the form of a warm comforting bowl of yummy oats!


Carrot Cake Oatmeal (servesone)


½ cup rolled oats or ¼ cup steel cut oats (I used steel cut oats.)

¼ cup shredded carrot + more for garnish, if desired

1 heaping tbsp raisins or currants + more for garnish, if desired

¼ tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

Dash of cloves

1 tbsp chopped pecans for topping, if desired


Cook oats according to package instructions.

When oats have almost finished cooking, stir in shredded carrot, raisins or currants and seasonings.

Transfer oats to a bowl and garnish with the suggested toppings or your favorites and enjoy! 


Thank you so much Kim, für providing These delicious recipe’s I am all about carrot cake and want to try them asap!

Have a great one!



6 thoughts on “Carrot Cake – Guest Post

  1. These look delicious and wholesome, what a great and colourful way to start the morning!

  2. Jessie says:

    Just so happens I have some carrots sitting in the fridge waiting to be used up 🙂

  3. I am obsessed with all things carrot cake related, so this is a post that I LOVE! 🙂

  4. lifesarunner says:

    Definitely making those pancakes tomorrow morning! They look amazing 🙂

  5. Wow these look amazing! I am obsessed with pancakes too so these are a must try! Love + Shine Courtstar

  6. I think I have tried just about every homemade oat variation EXCEPT for carrot cake! I hope that changes in the near future. This looks delicious!

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