"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Carrot Cake Whip

Carrot Cake Whip
Photo by: Amanda Davenport
  • 2 servings
  • Prep - 1 hour 5 mins
  • Total - 1 hour 5 mins
Carrot Cake Whip
Photo by: Amanda Davenport

Enjoy carrot cake? Well, imagine it in a beautiful, creamy liquid form. This smoothie is so delicious it can be enjoyed as a sweet breakfast or treat.  

Servings: 2
Preparation: 1 hour 5 mins

Ingredients

  • 1/2 cup rolled oats.
  • 1 tablespoon chia seeds.
  • 1 cup coconut milk or milk of your choice.
  • 1/2 teaspoon vanilla powder, optional.
  • 1 large (200g) carrot, finely grated.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground ginger.
  • sea salt.
  • 2 tablespoons crushed walnuts.
  • 2 tablespoons coconut flakes or shredded coconut.
  • 4 tablespoons full-fat natural yoghurt, to serve.
  • 2 tablespoons walnuts, to serve.

Directions

1. Blend oats, chia seeds, milk, vanilla, carrot, spices, salt, walnuts and coconut until smooth.

2. Pour into 2 jars with lids and leave to soak overnight in the fridge, lids on.

3. In the morning, when ready to serve, top one jar with 2 tablespoons of yoghurt and 1 tablespoon of extra walnuts. Save the other Carrot Cake Whip for another breakfast this week.


Note

Dairy-free option: Omit yoghurt or serve with coconut cream or unsweetened coconut yoghurt.

Paleo and gluten-free option: Substitute oats with quinoa flakes. Alternatively, swap this breakfast for an Eggy Muggin or another breakfast of your choosing.

Enjoy carrot cake? Well, imagine it in a beautiful, creamy liquid form. This smoothie is so delicious it can be enjoyed as a sweet breakfast or treat.

Ingredients

  • 1/2 cup rolled oats.
  • 1 tablespoon chia seeds.
  • 1 cup coconut milk or milk of your choice.
  • 1/2 teaspoon vanilla powder, optional.
  • 1 large (200g) carrot, finely grated.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground ginger.
  • sea salt.
  • 2 tablespoons crushed walnuts.
  • 2 tablespoons coconut flakes or shredded coconut.
  • 4 tablespoons full-fat natural yoghurt, to serve.
  • 2 tablespoons walnuts, to serve.

Directions

1. Blend oats, chia seeds, milk, vanilla, carrot, spices, salt, walnuts and coconut until smooth.

2. Pour into 2 jars with lids and leave to soak overnight in the fridge, lids on.

3. In the morning, when ready to serve, top one jar with 2 tablespoons of yoghurt and 1 tablespoon of extra walnuts. Save the other Carrot Cake Whip for another breakfast this week.

Note

Dairy-free option: Omit yoghurt or serve with coconut cream or unsweetened coconut yoghurt.

Paleo and gluten-free option: Substitute oats with quinoa flakes. Alternatively, swap this breakfast for an Eggy Muggin or another breakfast of your choosing.