This is the Easter edition of my brekkie cakes, Chocolate Carrot Cake Baked Oats.

This is the kind of cake you eat for…

Breakfast! This is the Easter edition of my brekkie cakes, Chocolate Carrot Cake Baked Oats. It’s protein-packed, perfect for meal prep and insanely delicious. Made with my @vitamix_aunz for ease and the perfect texture. 🐰

Recipe (Serves 8):
Chocolate Carrot Cake:
- 2 & 1/4 Cup Rolled Oats
- 2 Cups Grated Carrot
- 2 Cups Soy Milk
- 1 Banana
- 6 Medjool Dates, Pitted and diced
- 1/3 Cup Chocolate Protein Powder
- 1/4 Cup Cacao Powder
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- Pinch of Salt

Vanilla Cinnamon Cream:
- 1/2 Cup Cashews, Soaked in hot water for 10 minutes and drained
- 1 Cup Coconut Yoghurt
- 1/2 Cup Vanilla Protein Powder
- 2 Tbsp Rice Malt Syrup
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon

Garnish:
- Carrot Ribbons
- Cacao Powder, for dusting

1. Preheat the oven to 175°C and line a square (24cm x 24cm) baking tray.
2. Place the rolled oats, cacao powder, cinnamon, chocolate protein powder, baking powder and salt into the @vitamix_aunx dry grains container. Process until fine.
3. In a large bowl, mash together the banana and diced dates. Mix in the vanilla, grated carrots and soy milk. Add the dry ingredient blend and mix well.
4. Pour into the lined baking tray and bake in the oven for 40 minutes, or until the top has browned and a skewer comes out clean. Remove from the oven, allow to cool for 20 minutes and slice into 4.
5. Place all the vanilla cinnamon cream ingredients into the @vitamix_aunz standard container and blend until smooth.
6. Carefully place half (2 pieces) of the baked oats into the bottom of a container and top with half the vanilla cream. Repeat for the other half of the ingredients. Top with carrot ribbons and dust over cacao powder. Set in the fridge for 3 hours.
7. Slice and enjoy! Store in the fridge for 4-5 days.