⏱ 45 min total

Breakfast Carrot Cake

Name: Breakfast Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: ⁹⁄₁₆ fl oz Carrot juice; ¼ cup All-purpose flour; ¹⁄₁₆ cup Granulated sugar; ³⁄₁₆ tsp Baking powder; ¹⁄₁₆ dash Salt; 0.02 cup Pumpkin; ⅛ tbsp Baking powder; ³⁄₁₆ tbsp Maple syrup; 0.02 cup Almond flour; ¹⁄₁₆ tsp Salt; ¹⁄₁₆ tsp Cayenne pepper; ¹⁄₁₆ tsp Cinnamon; ¹⁄₁₆ cup Applesauce; ³⁄₁₆ tbsp Coconut oil; ¹⁄₁₆ large Peach; ¹⁄₁₆ cup, chopped Pecans; 0.02 cup Rolled oats; ¹⁄₁₆ tbsp Granulated sugar

Per 1 serving · 110 g · 18 ingredients

Calories

282

14%
of a 2,000 cal day

Protein
5.2g
7% of calories
Carbs
44g
60% of calories
Fat
11g
33% of calories

Portion

✓ Cholesterol free

At a glance

One serving of Breakfast Carrot Cake (110 g) has 282 calories, with 5.2 g of protein, 44 g of carbohydrates and 11 g of fat. Most of its energy comes from carbs (60% of calories). It is high in Vitamin A (23% DV), copper (21% DV) and manganese (36% DV). Keep an eye on sodium, which provides 21% of the daily value.

Per 100 g

257cal

medium energy density

Protein per 100 cal

1.8g

Net carbs

41g

carbs minus fiber

Fiber

2.9g

15 g sugar

High in

20%+ of the daily value

Vitamin A23%
Copper21%
Manganese36%
Selenium22%

Good source of

10–19% of the daily value

Dietary fiber10%
Calcium18%
Iron15%
Phosphorus19%

Watch

20%+ of the daily value

Sodium21%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 15 minCook 30 min

1
Preheat the oven to 375°F.
2
In a large mixing bowl, combine carrot juice, flour, sugar, baking powder, salt, pumpkin, maple syrup, almond flour, cayenne pepper, cinnamon, applesauce, and coconut oil. Stir until well combined.
3
Gently fold in the chopped peaches and pecans.
4
Line a 9x13 inch baking sheet or a standard loaf pan with parchment paper. Pour the batter into the prepared pan and spread evenly.
5
In a small bowl, combine oats and sugar. Sprinkle this mixture evenly over the batter.
6
Bake for 11-14 minutes for a sheet cake, or until golden brown and a toothpick inserted into the center comes out clean. A loaf pan will require approximately 30 minutes of baking time. Adjust baking times as needed.
7
Remove from oven and let cool completely in the pan before slicing and serving. The cake will continue to firm up as it cools.
8
Store leftovers in the refrigerator or freezer.

Vitamins & minerals

Amounts for 1 serving (110 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	209 μg	23%
Vitamin C	5 mg	5%
Vitamin D	0 μg	0%
Vitamin E	1 mg	4%
Vitamin K	4 μg	4%
Thiamine	0.1 mg	8%
Riboflavin (B2)	0.1 mg	6%
Niacin	1 mg	5%
Vitamin B6	0.1 mg	5%
Folate (B9)	13 μg	3%
Vitamin B12	0 μg	0%
Pantothenic acid	0.3 mg	6%
Choline	11 mg	2%

Minerals

Nutrient	Amount	% Daily Value
Calcium	176 mg	18%
Iron	1 mg	15%
Potassium	183 mg	4%
Magnesium	27 mg	6%
Phosphorus	132 mg	19%
Zinc	1 mg	7%
Copper	0.2 mg	21%
Manganese	1 mg	36%
Selenium	12 μg	22%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	0.1 g	—
Alpha Linolenic Acid (ALA)	0 g	—
Alpha carotene	992 μg	—
Arginine	0.2 g	—
Aspartic acid	0.3 g	—
Beta carotene	1,998 μg	—
Caffeine	0 mg	—
Cystine	0.1 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	2 μg	—
Fructose	1 g	—
Galactose	0 g	—
Glucose	1 g	—
Glutamic acid	1 g	—
Glycine	0.2 g	—
Histidine	0.1 g	—
Hydroxyproline	0 g	—
Isoleucine	0.1 g	—
Lactose	0 g	—
Leucine	0.3 g	—
Lycopene	0.4 μg	—
Lysine	0.1 g	—
Maltose	0 g	—
Methionine	0.1 g	—
Monounsaturated fats	4 g	—
Phenylalanine	0.2 g	—
Polyunsaturated fats	2 g	—
Proline	0.4 g	—
Retinol	0 μg	—
Serine	0.2 g	—
Starch	0 g	—
Sucrose	12 g	—
Theobromine	0 mg	—
Threonine	0.1 g	—
Total omega 3	0 g	—
Total omega 6	0 g	—
Tryptophan	0.1 g	—
Tyrosine	0.1 g	—
Valine	0.2 g	—
Vitamin D2	0 μg	—
Vitamin D3	0 μg	—

Burning 282 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

54min
Walking (3.5 mph)
34min
Cycling (moderate)
23min
Running (6 mph)
40min
Swimming laps

Common questions

How many calories are in Breakfast Carrot Cake?

One serving of Breakfast Carrot Cake (1 serving) has 282 calories, which works out to 257 calories per 100 g. That is about 14% of a 2,000-calorie day.

Is Breakfast Carrot Cake high in protein?

Not especially. It has 5.2 g of protein per serving, and protein supplies 7% of its calories. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Breakfast Carrot Cake keto-friendly?

It is hard to fit into a strict keto diet. One serving has 41 g of net carbs and 60% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Breakfast Carrot Cake?

484 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Breakfast Carrot Cake?

15 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (110 g)

Calories282

% Daily Value*

Total fat 11g	13%
Saturated fat 2.7g	13%
Trans fat 0g
Cholesterol 0mg	0%
Sodium 484mg	21%
Total carbohydrate 44g	16%
Dietary fiber 2.9g	10%
Total sugars 15g
Protein 5.2g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

More recipes

View all