Who can resist cake for breakfast? I know I wouldn’t turn it down but it is so much better when you are enjoying it and not sabotaging your healthy eating habits at the same time. These Carrot Cake Breakfast Popsicles deliver flavor, vitamins, and refreshment without dairy, gluten, or processed white sugar.
Coconut milk gives your popsicles that ice cream texture without the dairy, while all the ingredients combine to give you a taste that is very similar to a carrot cake without calories and the guilt that come along with it. They are the perfect hot weather treat for breakfast, snacks, or dessert!
I used these fun bug pop molds to make these even more kid friendly. You can use any popsicle mold that you have.
- 1 can coconut milk
- 1 carrot
- 2-3 T. raisins
- 2-3 T. walnuts or pecans
- 1 tsp. Vanilla extract
- 2 tsp. Ground cinnamon
- 2 T. honey
- Use a microplane or other fine grater surface to shred one carrot using short strokes to keep your pieces as fine as possible.
- Mix together carrot, coconut milk, raisins, nuts, vanilla, cinnamon, and honey until well combined.
- Pour mixture into popsicle molds. You will find that your liquid fills up the molds first, just take a spoon and scoop out some of the solid ingredients and divide among all your popsicle molds.
- Let your pops sit overnight or until solid.
Make them your own by adjusting the amount of ingredients or omitting items you don’t care for but they are amazing just as they are. My little ones gobble them up and you would never catch them near a carrot stick!