Thank crunchy carrots, it’s Friday!



Yes Friday is finally here and as it’s Farmhouse Breakfast Week lets make it go with a


Today’s recipe for day 6 of  Farmhouse Breakfast Week is;

Carrot Cake Porridge

About my recipe;

I love cooking with seasonal produce and my Porridge topping of choice tends to revolve around what fruit is available. This becomes a bit harder in the winter so I started looking to ‘sweet’ vegetables for inspiration. When cooked, the starches in carrots breakdown drastically, producing a sweeter flavour. Don’t be put off by the idea of savoury carrots for breakfast! Don’t think salad or veg with Sunday lunch. Think puddings like Halwa, or the classic moist carrot cake where this recipe gets its inspiration.

Using carrots for sweetening has quiet a heritage in Britain. During ration times of the Second World War carrots were used as either an addition to, or a complete to substitute for sugar. As the rationed allowance of sugar reduced, carrots became widely used in puddings.

  • Serves two
  • Cooking time 22 mins


1 cup of course oatmeal

2 cups of water

¼ teaspoon of sea salt

2 carrots grated

2 tablespoons of dried mixed fruit (currants, sultanas, raisins) pre-soaked in orange juice.

150 ml of boiled water (or enough to cover the base of the second saucepan)

1 Tablespoon of dark Agave syrup

¼ teaspoon of dried ginger powder

¼ teaspoon of cinnamon powder

Good scrape of a nutmeg clove

4 seeds from a cardamom pod


Put the oatmeal and water into either a bain marie or a saucepan. And stir thoroughly over a high heat.

Once the oatmeal has come to the boil, reduce the heat.

Add the salt and stir thoroughly.

You will need to stir the oatmeal regularly until it has reached a nice thick consistency.

Cover the base of a second saucepan with the boiled water.

Add the grated carrot and dried fruit.

Place the cardamom seeds in a small piece of muslin and add to the saucepan.

Cook on a medium heat for about three mins, or until you notice the carrots softening.

Add the Agave syrup and other spices.

Cook until the carrots are coated with the spices and the liquid has reduced to a nice thick syrup.

Remove the muslin bag from the second saucepan.

Serve the oatmeal swirling the carrot mixture in to the top and pour some of the syrup over.

Serve hot.

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