zzzzzzzzzzzzzzzzzzCarrot Cake Porridge Recipe | Abel & Cole

zzzzzzzzzzzzzzzzzzCarrot Cake Porridge

Cooking time
Serves2 people
zzzzzzzzzzzzzzzzzzCarrot Cake Porridge

Have your cake and eat it with this wholesome breakfast version of the teatime favourite.

7 ratings


  • A handful of seeds, such as pumpkin, sunflower or sesame
  • A drizzle of honey or agave syrup
  • A pinch of ground cinnamon
  • A pinch of mixed spice
  • 1 mug of oats
  • 2 mugs of milk (we used almond drink but any will do)
  • 2 carrots, peeled and grated
  • A handful of walnuts, chopped
Buy the ingredients to start making your own
Add Ingredients To Basket


1. Start by making the topping: preheat your oven to 100°C/Fan 80°C/Gas ½ and line a baking tray with greaseproof paper. Add a handful of seeds to the tray. Drizzle over a little honey or agave syrup and dust with a pinch of cinnamon and mixed spice. Slide the seeds into the oven for 10 mins. When they come out the oven they may be a little stuck together – just break them apart to scatter over your porridge.
2. Tip the oats and milk into a pan and warm them gently over a low-medium heat for around 10 mins, stirring often, till thick. After 10 mins add the carrots and walnuts to the pan and stir. Spoon the carrot cake porridge into warm bowls and serve topped with the sweet and spicy seeds.
Shopping List
Add main ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop