Carrot Cake Porridge

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Carrot Cake Porridge

This breakfast porridge is loaded with hidden veggies - carrots and spaghetti squash!
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings


  • 2 cups cooked spaghetti squash
  • 1/2 cup cooked chopped carrots
  • 1/2 cup apple sauce
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 12 seedless raisins


  • Combine all ingredients except raisins in a saucepan and bring to a gentle simmer.
  • Allow to simmer for 5-7 minutes until thickened.
  • Using a hand-held blender process a couple of times to achieve an oatmeal or porridge-like texture.
  • Add raisins and simmer for another 1-2 minutes.
  • Remove from heat and serve warm.
  • Optional: garnish with chopped nuts, shredded carrots, chia seeds or drizzle of coconut milk.


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About the author

Ashley Osterman, Nutrition Team Manager

Masters of Science in Dietetics
Completion of Didactic Program in Dietetics
Certified Food Safety Manager and Instructor
Member of the Academy of Nutrition and Dietetics
Member of the School Nutrition Association
Precision Nutrition Level 1