Carrot Cake Breakfast Bake Meal Prep

A Cozy & Delicious Breakfast That Actually Keeps You Full

As a registered dietitian, I love creating breakfast recipes that feel indulgent but are built to truly nourish you, and this carrot cake breakfast bake is exactly that. It has all the cozy flavors of classic carrot cake: sweet banana, warm cinnamon, crunchy walnuts, but it’s made with simple, balanced ingredients that support steady energy all morning long. The fiber from the carrots, banana, and whole wheat flour pairs nicely with protein from the egg and Greek yogurt, plus satisfying fats from the walnuts and cashews. The result? A soft, lightly sweet bake that keeps you full without relying on restriction, cutting food groups, or labeling foods as “good” or “bad", and about 10g of fiber and 18g of protein per bowl!

My approach to nutrition is always anti-diet, which means we focus on adding nourishment instead of taking things away. This recipe is a perfect example: we’re not trying to make carrot cake “low-calorie” or “guilt-free", we’re simply turning it into a balanced breakfast option that honors both satisfaction and nutrition. The creamy cashew yogurt topping adds richness and protein, making it feel extra special while still being practical for meal prep. Whether you enjoy it at your desk with coffee or warmed up for a slow morning at home, this bake is a reminder that you can enjoy comforting flavors and take care of your body at the same time. And the best part is--you can bake these ahead of time, prep them for the whole week, eat them warm OR cold, and you can even store them in the freezer!

Yield: 1 bowl

Total time: 30 minutes

Ingredients:

• 1/4 c shredded carrots (about 1 medium carrot)

• 1 medium ripe banana

• 1 egg

• 2 Tbsp + 1 Tsp milk

• 1/2 tsp vanilla

• 1 Tbsp maple syrup

• 4 Tbsp whole wheat flour (GF oat flour works too!)

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• dash of nutmeg (optional)

• 1 Tbsp walnuts, chopped, plus more for topping

  Topping:

• 1/4 c raw cashews (soaked overnight - don't skip this step!)

• 1/4 c + 2 Tbsp Plain Greek Yogurt

• 1 Tbsp maple syrup

• 1/4 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.

2. In a small oven-safe glass baking dish (I like using individual glass meal prep containers), add the shredded carrots and banana. Using a fork, mash the banana directly in the dish until smooth and mostly lump-free.

   

3. Add in the egg, milk, vanilla, and maple syrup. Whisk together until combined.

   

4. In a separate bowl, mix the flour, baking powder, cinnamon, and nutmeg (if desired).

   

5. Add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix.

   

6. Fold in the chopped walnuts.

   

7. Spread the batter evenly in the pan using a spatula.

   

8. Bake at 350°F for 25–30 minutes, or until the center is set. To check for doneness, insert a toothpick into the middle. If it comes out clean or with just a few moist crumbs, it’s ready.

   

9. While the carrot cake bakes, prepare the topping. Drain the soaked cashews, then add them to a food processor or high-speed blender along with the remaining topping ingredients. Blend until completely smooth and creamy, scraping down the sides as needed.

10. Spread topping on to cooled cake. Top with additional chopped walnuts, if desired.