Carrot Cake & Baobab Breakfast Parfait

If you love healthy foods which also taste great then this if for you! This carrot cake in a jar is creamy with the right amount of sweetness with lovely warming spices like ginger, cloves and nutmeg added into the mix. This is a raw recipe and is great for the warmer weather that seems to be creeping up on us.

Baobab fruit powder is added which is loaded with Vitamin C and iron and also helps regulate acidity in the body (perfect for those of us who can’t give up that morning cup of coffee). It also has a pleasant citrus flavour, which pairs beautifully with the carrot in this parfait.

Carrot Cake & Organic Baobab Fruit Powder Breakfast Parfait PandaVita


  • 1/2 cup buckwheat (soaked overnight in water)
  • 3/4 cup cashew milk (or any other non-dairy milk)
  • 1 tbsp roasted peanut butter
  • 2 frozen bananas
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • A grate of nutmeg
  • 1 tsp Organic Baobab Powder
  • 1 grated carrot
  • 1/2 cup sultanas or raisins (soak overnight in enough water to cover)


  1. Soak your buckwheat and sultanas overnight in cold water.
  2. Rinse your soaked buckwheat well under cold running water, until there is no more sticky residue.
  3. Add rinsed buckwheat, cashew milk, peanut butter and bananas to a blender or food processor and pulse until desired texture. Blend for a minute or so to get it smooth and creamy. Add a little more milk if it’s too thick. If you prefer it thick, pulse a few times for a grainier texture.
  4. Add the cinnamon, ginger, nutmeg and baobab to the blender and pulse until incorporated. Taste for sweetness and adjust as needed.
  5. Empty into your bowl or jar and stir in the grated carrot and soaked sultanas.
  6. Top with raisins, cashews, carrot ribbons, cinnamon and more peanut butter.
  7. Enjoy and gobble it all up!

Recipe and image by Bo's Kitchen

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