Carrot cake porridge

If you love carrot cake you will love this porridge!

The finely shredded carrots are gently cooked in butter and honey before combining them with creamy cooked oats, cinnamon and nutmeg. Finished with chopped walnuts and the icing is a swirl of cream.

Prep: 7 mins
Cook: 7 mins
Servings: 1


  • 50g of oats
  • 250ml whole milk
  • 1 carrot peeled and finely grated
  • knob of butter
  • mild clear honey
  • large pinch or grating of nutmeg
  • ¼ teaspoon of cinnamon (or to your taste)
  • swirl of double cream
  • 4 chopped walnuts


Gently cook the grated carrot in a knob of butter, a squeeze of honey and splash of boiling water, in a small pan.

Meanwhile cook the porridge as you would normally, with milk and honey in a saucepan on the hob until creamy. Add more milk if it’s getting too thick.

When carrot and porridge are cooked combine the two and add the spices.

Serve with the cream and walnuts.

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Portion Guidelines

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Nutrition Info


Oats are particularly high in manganese which is great for healthy bone formation, healthy skin and helping to control blood sugar. Oats are a wholegrain, that means the good stuff hasn’t been removed. Wholegrains are an important source of B vitamins and fibre. A happy gut is at the heart of good health!

Dangling a carrot in front of a donkey—or anyone else for that matter—is not nice, and not fair, unless you eventually plan to give it up to them.

Vera Nazarian
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