Carrot bread

I know this is an oldie, but it’s been awhile since I’ve shared the recipe so here it is! Breakfast for the whole week that is high in protein and includes veggies 🙌🏻🙌🏻🙌🏻 In a blender: Bag of large carrot sticks One dozen eggs 1 cup oats 1tsp vanilla 1tsp pumpkin pie spice or nutmeg 2tsp cinnamon 2tsp baking powder Blend. Pour into greased pan. You can do muffins, a 9X13 pan, or a sheet pan! Muffins and 9X13 pan are baked at 350 for 40 minutes. Sheet pan is 30 minutes. Let cool. Put into fridge. Makes 6 servings. I eat mine cold and top it with peanut butter and maple syrup. You can warm it up if you’d like. Fruit or yogurt also makes a great topping! A few things! 1. It isn’t sweet like your grandmas homemade carrot cake topped with cream cheese frosting lol the toppings make it delish! 2. It includes 12 eggs. I get asked a lot “is it eggy?”. The answer is, it’s basically a sweeter egg bake haha 3. I just had to throw the **disclaimers in there because I know some people MUST wash their carrots and that’s totally fine! I just don’t. I never have 🤷🏼‍♀️ and also, I know eggs are a HOT 🔥 topic right now and I was opening a can of worms when I say 12 eggs 😂🫣 4. I ate this every morning for a year straight…. And it’s been in my meal rotations for 5 years. Although, before I got smarter, I never used a blender. I would HAND SHRED all of the carrots lol and then I also did muffin pans but then one day I was like “why don’t I pour this into a pan and just cut it into servings?” And I did and I’ve always preferred the pan. Who has had Hailey’s famous carrot bake?? 😎

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