“Did you ever stop to taste a carrot? Not just eat it, but taste it? You can’t taste the beauty and energy of the earth in a Twinkie.”

 ~Astrid Alauda

I like eating different grains for breakfast. Why just stick to oatmeal? This breakfast dish is named, Carrot Cake Breakfast Rice because it has all the flavors of carrot cake, carrots, raisins, nuts, and cinnamon. But it doesn’t really taste like carrot cake.

But it is a delicious way to get vegetables into your diet in the a.m.


I saw these exquisite carrots at the Co-op and wanted to eat them.


I don’t recommend using these purple carrots for your rice. Sure, they’re gorgeous, but the purple color on the outside bleeds into the liquid turning the rice kind of a muddy color. The inside is really white so the carrot itself doesn’t read as purple in the finished dish.

This rice was made using only orange and yellow carrots. I used golden raisins and pecans, but regular raisins or currants can be used, and any nut you prefer. I do loved the raisins in this. They plump up and lend a lovely sweetness.
Want something else for breakfast?

Carrot Raisin Breakfast Rice
serves 4
Ingredients for rice
1 cup (214 g.) white rice- If you want to use brown rice, just know that it will probably take longer to cook
2 1/2 cups (600 ml) boiling water
1 1/2 cups (115 g.) shredded raw carrots
1/2 cup (77 g.) raisins
For after it’s cooked
1/3 cup (35 g.) chopped pecans
1/2-1 tsp cinnamon
1/4 cup (82 g.) brown sugar, or to taste
milk for topping, if desired
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
Rinse the rice with water using fine mesh strainer. Place the rice, boiling water, raisins and carrots in an oven safe container covered with a lid, and stir. (If you don’t have a lid, then cover tightly with foil.)
Cook for 30 minutes in the preheated oven.
When done, stir in the cinnamon, brown sugar and half of the pecans. Top each serving with the remaining nuts and some milk (if desired.)

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