Multigrain carrot cake porridge with pecan crunch from My New Roots: Inspired Plant-Based Recipes for Every Season (page 76) by Sarah Britton

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for carrot juice. Let rest overnight.

  • Frogcake on October 22, 2016

    This was quite good. Really loved the combination of spices and carrots, which was very much like a healthy carrot cake without all of the calories. I'm a big fan of brown rice syrup so would highly recommend serving this with the pecan crunch. I used water in place of carrot juice. I would make this again without a doubt.

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