Breakfast Carrot Cake with Whipped Coconut Yogurt

A secretly healthy breakfast carrot cake topped with whipped coconut yogurt. Breakfast just got more delicious!

2¼ oats
½ cup dried coconut flakes
1½ tsp baking powder
1 tsp cinnamon
1 tsp dried ginger
pinch of salt
2½ cups almond milk (or whatever milk you have to hand)
1 cup crushed pineapple
¼ cup maple syrup (or honey, or agave)
⅓ cup chopped dates (substitute for raisins or currents if you wish)
½ cup sunflower seeds (walnuts, pecans or pumpkin seeds work well here too)
1½ cups shredded carrots
1 cup chilled coconut cream
1 cup coconut yogurt

View the full recipe at Emma’s Little Kitchen →