Oh, breakfast. It’s one of my favorite meals of the day. Probably due, in part, to the fact that I usually eat dessert. Crazy, you say? Preposterous? Well, no actually.
I’ve learned that if I eat dessert for breakfast I am:
#1 In a great mood. [I would much rather eat a Chocolate raspberry filled lava cake-oatmeal (coming soon) then a piece of toast.]
#2 I don’t crave sugar later in the day.
#3 I actually eat more fruits/vegetables. Dessert + fruits/vegetables = best breakfast ever. You’ll understand as blog time goes on.
Don’t get me wrong. Some mornings, I just feel like a piece of toast with peanut butter on it, or a big bowl of plain cereal and almond milk. buuuuut..usually I crave dessert. Rise and shine.
You may be thinking that I am crazy and that I must get up super early to get my breakfast together. On the contrary my good readers, I make sure it is fast, simple, and (of course) the outcome is so worth the minuscule amount of time it actually takes to make (which you would have spent making your toast and such, anyway.)
Enter: One of my favorite desserts..breakfasts..foods, of all time. I may consider this a food group all its own. Carrot cake!
When I think about carrot cake, I think about homey, cozy, dense, super moist, delicious cake. And a carrot piped on top, in icing, of course.
I’ve been in love with carrot cake for as long as I can remember. I will always remember eating carrot cake with my grandma on her birthdays. I never seemed to eat carrot cake any other time, so I guess I associate it with her. Hence, the cozy/homey feelings, probably. ❤
Sometimes, I just get into a carrot cake mood and I, reasonably, want it for breakfast. So I invented a carrot cake oatmeal to indulge myself while retaining my healthful persona.