Oh No She Didn’t!!

Oh yes I did. I definitely did eat a carrot cake “cupcake” for breakfast this morning. But why wouldn’t I? Have you looked at the ingredient list for this recipe? Unsweetened applesauce, whole wheat flour , raw walnuts, carrots, for crying out loud! It was especially delicious for breakfast when I combined it with a yummy mango-banana smoothie. πŸ™‚ For the smoothie, I used 1/2 of a ripe mango, a frozen banana, 1/2 cup of almond milk and a tbsp of ground flax.


The most fun I’ve had at breakfast in awhile! We only have 1 cupcake left though!!!

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  • amy
    April 3, 2008 at 12:32 pm

    Yummy breakfast. My daughter always wants cupcakes for breakfast which is stange, b/c we never have them in the house. But I can make these and feel good about giving her “cupcakes” for breakfast!
    I asked Kath this also…Do you ever watch “Get Fresh with Sara Snow” on Discovery Health and FIT TV? It is great! Sara talks about living and eating a fresh, organic, green lifestyle. Everyone can make small changes to live a cleaner, more simple life.

  • hk
    April 3, 2008 at 12:54 pm

    Sounds like a scrumptious breakfast to me!!!

  • Beth
    April 3, 2008 at 1:08 pm

    For those of you who cook your oatmeal at night for the morning….do you cook it all the way? I cooked my oats last night, they were a disgusting block this morning. Even with microwaving them this morning the consistency was unappealing.

    (I wrote this on Kath’s wall as well, I am not sure if everyone reads both)

  • Beth
    April 3, 2008 at 1:10 pm

    p.s. Jenna how big are those cupcakes?

  • Maggie
    April 3, 2008 at 1:27 pm


    I was wondering if you could post or send me the recipe for the fake chicken salad you made awhile back. It seems like such a delicious idea! Thanks so much!!

  • Liss
    April 3, 2008 at 1:34 pm

    they really are a perfect breakfast cupcake! i enjoyed mine with a soy latte, but your smoothie sounds divine, too!

    ha ha, i can totally see you nibbling on that last cupcake, ryan coming home “well, first comes first serves!” that’s what i’d do, ha ha =p

  • Cara
    April 3, 2008 at 1:47 pm

    I love it. Breakfast for dinner, and Dessert for breakfast is always a great switch up. haha. At least your “dessert” was healthy. haha.

  • Jenna 2
    April 3, 2008 at 2:00 pm

    The frosting recipe calls for ‘vegan confect. sugar’ ….is the ‘regular’ kind not vegan?

  • Romina
    April 3, 2008 at 2:11 pm

    These are definitely breakfast worthy cupcakes!

  • Vegan_Noodle
    April 3, 2008 at 2:20 pm

    No fair… I want a carrot cupcake for breakfast!

  • nicole r
    April 3, 2008 at 2:31 pm

    jenna 2–

    i’m pretty sure a lot of refined sugar (and confectioners’) is filtered through something made from/out of/with animal bones. so there’s no animal product IN it, but it was made using it. i’m not 100% positive about that, but i think that’s what i heard.

  • nicole r
    April 3, 2008 at 2:35 pm

    hey jenna, quick question–

    so those cupcakes look spectacular and i’m definitely making them—the recipe she’s got up refers to “baking salt”–is that a typo? did she mean baking soda? or is there such a thing as baking salt that i dont know about?

  • GreenTea
    April 3, 2008 at 2:38 pm


    I HAVE to make these cupcakes NOW.
    Okay tonight after I get off work, but practically the same thing, right?

    Well, I don’t have a whole foods, health store, ANYTHING closer than 1.5 hours away from my poor little country home.

    Do you think (and please don’t hate me for asking) that regular cream cheese would work? Or the whipped kind? I’m not sure what the tofutti texture is like. Please help?! πŸ™ I need these cupcakes or I probably won’t make it to Friday.

  • jenna
    April 3, 2008 at 3:06 pm


    These cupcakes are standard cupcake/muffin sized. I used a standard muffin tin and filled each “muffin hole” to the top with batter. They would work well with mini muffin tins too though I think!

    Nicole R,

    Yes, I would say that is a typo πŸ™‚ Use 1 tsp baking soda and 1 tsp baking powder and DONT FORGET to bake them for 30 minutes at 350….not 15 minutes. Lindsay and I have figured out her oven is 3 times hotter than the normal oven.

    Green Tea,

    You may, of course, use reg. cream cheese—they just won’t be vegan! No worries! Toffuti is just vegan cream cheese…same texture and taste.

  • arimcg
    April 3, 2008 at 3:13 pm

    I would have those for breakfast too. Although, I’m not going to lie – I’m sure I could be convinced to have a piece of carrot cake, too, or if we’re really being honest, chocolate cake.

  • Jenna 2
    April 3, 2008 at 3:24 pm

    Thank you nicole r.

  • Betsy in Pittsburgh
    April 3, 2008 at 3:31 pm

    I used to make carrot/ginger spice muffins for breakfast and they were excellent – no icing though, but they tasted just like carrot cake (with a twist of course).

    P.S. I’m plugging my newly redesigned blog – check it out:

  • bikergurl
    April 3, 2008 at 3:32 pm

    Wow, those look amazing! I may have to try them out on my family next time I go home (I need to wait or I will eat them all myself!) I think they are much healthier than the muffins that many people eat for breakfast!

  • happyherbivore
    April 3, 2008 at 4:14 pm

    Green Tea,
    Hi GreenTea,

    I love your name! I’m writing an article on the benefits of green tea as we speak for!

    I have found tofutti in non-health foods stores, although its usually the naswty hydrogenated kind.

    You could probably use cream cheese, although, I can’t promise the consistency will be the same (and the health value will also go down). I DO have an alternative icing recipe that doesn’t use cream cheese at all:

    or you can use tofu and make your own vegan cream cheese:

    (fat free)


    good luck! let me know how it goes!

    Re: Sugar

    you’re totally right, Jenna! If the confectioners sugar is made from “cane juice” or the like then you’re good to go. Hains is vegan.

  • Beth
    April 3, 2008 at 4:34 pm

    Thanks Jenna, I think you inspired us all to make them!

    Since you typically pre-cook you oatmeal, how much do you cook them at night? All the way trough? Mine was a weird consistency rock even with microwaving this morning. I used rolled oats and cooked with milk the night before.

  • Tina
    April 3, 2008 at 4:38 pm

    I would eat cupcakes every morning for breakfast if I could. I like the “healthy” cupcake idea though. πŸ™‚

  • JennS
    April 3, 2008 at 4:58 pm

    Jenna, do you find you have lost weight since you have become veganized? Thanks!

  • jenna
    April 3, 2008 at 5:07 pm


    I haven’t gained or lost a pound! I have weighed the exact same for like the past year and a half. I don’t gain or lose easily.

  • erica
    April 3, 2008 at 5:19 pm

    mmm, now that’s most definitely my kind of breakfast jenna! these cupcakes/muffins/cupmufs are on the top of my “to make list” for this weekend! πŸ˜‰

  • nicole r
    April 3, 2008 at 5:34 pm

    thanks, jenna! superrr excited for these—just finished an ENORMOUS BEHEMOTH exam so a baking break will be much welcome later πŸ™‚

  • april
    April 3, 2008 at 8:06 pm

    I’m sorry but i just can’t seem to find the recipie for those cupcakes! can anyone tell me where to find it? Thank you!

  • Alice (in Veganland)
    April 4, 2008 at 12:18 pm

    I don’t see the problem in eating a cupcake for breakfast! It looks gorgeous! It can only be healthy! And it is indeed healthy.