Dress Dilemma.

I have once again found myself in the midst of having to make too many decisions…because i have too many choices. Does that even make sense? It’s not even a dilemma. I am talking about a dress here people! A dress that I am going to wear for one night…one night only.

Now, it may be the wedding of the century because it is in fact the first wedding amongst my cousins on my Italian side of the family. Ironically, it is my eldest cousin who is getting married. If you would have told me a year ago that he would be married in the next three weeks I would told you that my 13-year-old cousin had a better chance of getting married sooner.

Seriously, I was for sure that marriage was out of the question for him…at least for the next 5 years. It’s crazy how things can change so quick when you find that person you love, the person you want to spend the rest of your life with, the person who…so to speak…completes you. M (said cousin) found his one, true love…B…and I am so thrilled to be attending their wedding in the next couple of weeks.

But…like I said…dress issues. I can’t make a freaking decision to save my life. If you know me…you know this is 100% true. It’s a constant challenge…why can’t someone just choose for me? Lawd help my future husband. Anyhoo, back to the dress(es). I have 3 to choose from…2 black dresses, and 1 pink dress. I know, I know…it’s not exactly something I should be griping about but it’s still a dilemma to me! Maybe I will just enee-meenie-miney-mo it. Yep.

One thing I don’t have trouble deciding is on what to eat for breakfast.

We have been over this time and time again.

Breakfast is my favorite meal of the day.

Lately I have been having pancakes, carrot souffle, and chicken? for breakfast.

My body has been craving protein…don’t judge. At least I’m not eating steak for breakfast.

Grilled chicken is perfectly fine.

It’s breakfast. Who dictates what you can and cannot eat?

If I want a cupcake…I will call it a breakfast cupcake.

Now, someone…that someone being a GENIUS, decided to invent a cake suitable for breakfast.

And use “coffee” in the title to make it breakfast-esq.

We are talking coffee cake here, people!

This one is vegan.

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We are using a bit of ground flaxseed to make it vegan.

I love me some coffee cake…reminds me of my barista days when I would enjoy my block of lemon blueberry coffee cake with my morning espresso.

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Guess what else I love? Cake…carrot cake.

So, I made us a carrot cake coffee cake.

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I just made all of my dreams come true with this coffee cake.

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The crumbly walnut topping? To die for!

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I don’t even understand how this is gluten-free and vegan.

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You would never even know it…unless I told you now like I just did :)

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Now, let it be known that cake is totally acceptable for breakfast…whether it’s coffee cake or not.

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But of course, this carrot cake coffee cake makes us feel less guilty for consuming cake for breakfast. Right?

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Screw it. Viva coffee cake forever!

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If you were coming over for coffee…we’d be having this for breakfast. Like now.

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You’d also probably be listening to me talk about how I am rooting for Kelly Pickler on Dancing w/ the Stars and oh, how Lindsey Vonn is an airhead for dating Tiger Woods.

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Really Lindsey? I thought you were a bit more classy…and intelligent than that.

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She obviously doesn’t eat cake for breakfast.

Last thought for the day: chambray shirts are in…even if they have coffee cake stains all over them :)

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5.0 from 2 reviews

Carrot Cake Coffee Cake
Recipe type: Two Part
Cuisine: Dessert, Cake, American
Prep time: 
Cook time: 
Total time: 

Serves: 12-15
 

Ingredients
  • For the cake:
  • 1 c. oat flour (certified gluten-free)
  • 1 c. almond flour
  • 3 t. baking powder
  • 1 t. ground cinnamon
  • 1 t. ground cloves
  • 1 t. ground nutmeg
  • ½ t. fine sea salt
  • 2 T. melted coconut oil
  • ⅓ c. coconut sugar
  • ½ T. ground flaxseed
  • 1 t. pure Mexican vanilla extract
  • 1¼ c. unsweetened, vanilla almond milk
  • 1 c. finely chopped (or grated) carrots
  • For the topping:
  • 3 T. coconut oil, at room temperature
  • ½ c. coconut sugar
  • ⅓ c. oat flour
  • 1 t. ground cinnamon
  • ½ c. raw, unsalted, chopped walnuts

Instructions
  1. For the cake:
  2. Preheat the oven to 375 degrees F.
  3. Grease an 8×8 in. square ceramic baking pan with cooking spray. Set aside.
  4. In a large mixing bowl, sift together the flours, spices, baking powder, and salt.
  5. In a separate mixing bowl, combine the coconut oil, sugar, flaxseed, and vanilla until smooth.
  6. Add the sugar mixture to the flour mixture and add in the almond milk.
  7. Mix well until a smooth batter forms.
  8. Fold in the carrots.
  9. Pour the cake batter into the prepared pan. Set aside while you make the topping.
  10. For the topping:
  11. Using a fork, combine all of the topping ingredients in a medium sized mixing bowl until crumbly.
  12. Sprinkle half of the mixture evenly over the cake and bake for 25-30 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
  13. Sprinkle the remaining half of the topping over the cake upon removing from the oven.
  14. Let the cake cool slightly before cutting into squares and serving.
  15. Serve with coffee.

Comments

  1. how creative, lady! this looks delicious! i want to come over for breakfast.

    • Chelsy says:

      Caitlin, it is soooooo good! I love your blog by the way :) Can’t wait to try some of your recipes! You are welcome for breakfast anytime! :)

  2. Jenna says:

    This looks amazing and I think I just found my first recipe for my soon to be new kitchen this weekend : my stove died a year ago and I’ve been making things work with a toaster oven & a couple electric gadgets – we finally saved up enough, but instead of just the stove, my husband surprised me by us completely, from the ceiling fan down to the floor, stove & fridge, renovating. The dust won’t clear really for 2 more weeks when the granite counter & sink are installed but the STOVE gets here & hooked up Friday!!!! I’ve been dithering about my first, real, honest to goodness bit of bakery joy for almost a month and I’m stopping now and gonna make this tasty looking goodie. Thanks so much and sorry to blither, between paint fumes, exhaustion (we’re doing all the work ourselves) and the stove finally arriving, I’m a wee bit giddy!

    • Chelsy says:

      A new kitchen is soooooooo exciting! I’m jealous! I’m sure it is worth it to wait to bake/cook with your eye set on the prize…a fantastic new kitchen! Did I mention I’m jealous? Thanks for stopping in!

  3. Wonderful recipe, i made it and my husband loved, thank you for posting. Especially appreciate not using all purpose flour and eggs.

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