Breakfast Carrot Cake

Breakfast Carrot Cake

November 11, 2016
3 Reviews (5.00 out of 5)
Diverticulosis Diet Breakfast Carrot CakeDiverticulosis Diet Breakfast Carrot Cake
Serves 8-10 slices

This carrot cake is high in fiber and delicious.  Make some over the weekend, and enjoy on weekday busy mornings.


  • 1 1/3 Cup
  • 1/2 Cup
    brown sugar
  • 1 Cup
    seedless raisins
  • 2
    carrots, grated
  • 1
    apple, unpeeled, chopped
  • 1 Teaspoon
  • 1 Teaspoon
    ground cloves
  • 1 Teaspoon
  • 2 Teaspoons
  • 2 Cups
    whole wheat flour
  • 1 Teaspoon
    baking soda


  1. Preheat oven to 375F degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray.

  2. In a medium saucepan, over low heat, mix together water, sugar, raisins, carrots, apples, cinnamon, cloves, nutmeg, and butter. Cook for 5-7 minutes, until well combined, and sugar dissolves. Remove pan from heat and allow to cool.

  3. In a large bowl, combine flour, baking soda and salt. Stir carrot mixture into flour mixture and mix just until combined.

  4. Pour into prepared pan. Bake for 1 1/4 hours, or until a knife inserted in the center comes out clean. Cool on wire rack.

3 reviews for Breakfast Carrot Cake

  1. Daire


    Delicious! Easy to make!

  2. Linzi


    What is cup size in ozs? I tried this and it didn’t rise was just like a biscuit 🤦🏻‍♀️🤣

  3. Gary


    These were a tasty treat. I made them as muffins and adjusted the baking time. Just one question…how much salt as it is not listed in the recipe

  4. Bridget


    I baked this breakfast cake for the first time today. Excellent result, couldn’t wait until breakfast for a slice and so had a piece for afternoon tea. I baked it only for 45 minutes at required temperature. The cake had come nicely away from the sides of the tin and a knife came out clean. It is moist and full of flavour. Delighted with result. Xx

  5. Sharon


    Hi I made into muffins absolutely lovely

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