Carrot cake porridge

Carrot cake porridge

Total: 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 415 kcal
, Fat: 17 g
, Carbohydrate: 54 g
, Protein: 13 g

Carrot cake has been one of my favourite cakes ever since I was a child. These days I like to make it with a twist – in the form of cupcakes, pancakes or this porridge, for example. With the sweetness of the carrots combined with the cinnamon, this porridge is a creamy delight and will bring back fond childhood memories.


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 ½ dl oat drink or other vegan milk
90 g rolled oats (gluten-free)
2 carrots, finely grated
2 tbsp ground almonds
2 tbsp maple syrup
1 tsp vanilla paste
1 tsp cinnamon
a little lemon juice


2 tbsp coconut milk yoghurt
2 tbsp chopped pistachios
2 tsp dark almond cream
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How it's done

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Place the oat milk in a pan along with all the other ingredients up to and including the lemon juice, simmer over a medium heat for approx. 5 mins., stirring constantly.


Serve the porridge in bowls, top with the yoghurt, pistachios and almond butter.

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