Breakfast Carrot Cake
Coffee deserves cake for breakfast. Make this dreamy carrot cake with almond pulp from your Mylky batch. No waste, just pure deliciousness
Ingredients
- 1 cup (200 g) almond pulp
- 1 cup (80 g) rolled oats
- 1 cup (150 g) grated carrots
- ¼ cup (60 ml) maple syrup or agave syrup
- 2 tbsp (30 ml) coconut oil, melted
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- ¼ cup (30 g) chopped walnuts or pecans (optional)
- 2–3 tbsp (30–45 g) raisins or sultanas
