Vegan Carrot Cake Porridge

Vegan Carrot Cake Porridge
This tastes just like carrot cake. It’s void of the rich, buttery, cakey vibe and there’s no cream cheese frosting. However, the spices, dried fruit and nuts, and of course the carrot itself all come together to make for something that serves as a rather good copycat, in my humble opinion. And it's super easy!
Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2 - 4
Vegan Carrot Cake Porridge


  • 100g porridge oats
  • 600ml soya milk
  • 100ml water
  • 1 carrot, grated on the finest side of the grater
  • 70g sultanas
  • 100g nuts (I used pecans and hazelnuts), chopped roughly
  • 2-3 tbsp mixed peel
  • 1 pinch ground cloves
  • 1/2 tsp each of cinnamon and ginger
  • Pinch of salt

How to make

  • Combine all the ingredients into in a saucepan, and cook it on a low heat and stand over it, stirring so it doesn’t stick until it's nicely thickened.
  • Serve with a little maple syrup if desired, but I find it’s sweet enough with the fruit and mixed peel.

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