I’ll be honest, I don’t take criticism well.

Some people do, but I don’t. Some people take it with a smile, shake their criticizers hand, then go become a ten-times better person. Win. For them.

But me? Nope. I keep a straight face. Maybe curl a smile…

Then I go home, and melt. And I fixate. I can’t stop thinking about what has been said.

Does it make me grow and become a better person? Maybe. It could. I guess. But darn, it’s painful.

So how do I take it when somebody tells me that they made something of mine…and didn’t like it? Well, as a baker and recipe-writer, you’d think I could let this roll off me. No two sweet teeth are the same…right?

Nope. Gotta fix it! So, I’m revisiting a recipe that I made LONG ago! I kept it very similar to the original recipe (which was posted so long ago, my blog was nowhere near what it is now), so it’s still made with no butter or oil (Woah! Score!), no eggs (wait, can you see where this one is going?) and no dairy whatsoever (well, if you leave off the Yogurt Glaze). Yup, it’s vegan. And it’s made partially with oat flour. So, really, it’s a perfect breakfast! I just made it ten times tastier. High five.

I’d recommend that you go so far as to make this spring-time cake for a family breakfast! How fun would that be? I can see it now…

“Hey there extended family that has decided to randomly visit for the weekend…I made you carrot cake for breakfast! Visit way more often please!”

Yup, you’re amazing.

So…wait a second here…did I just grow and learn from criticism? And am I smiling (because I’m eating breakfast cake)? Sure! But just this once!

Carrot Banana Cake
(makes one 9×9″ cake)

1 cup flour (all purpose or a gluten-free blend)

½ cup old fashioned oats

pinch of salt

1 tsp. baking soda

¾ tsp. baking powder

1 tsp. cinnamon

¼ tsp. allspice

1 cup smashed over-ripe banana (appx 2 large bananas)

1 cup grated carrot (appx 2 large carrots)

½ cup brown sugar

1 tsp. vanilla extract

1 Tbs. flaxseed meal

½ cup unsweetened almond milk

 Yogurt Glaze (optional)

2 Tbs. plain Greek yogurt

2 Tbs. unsweetened almond milk

1/8 tsp. vanilla extract

½ tsp. granulated Stevia

~Preheat your oven to 350 degrees F. Spray a 9×9” cake dish with nonstick spray.

~In a large mixing bowl, combine the grated carrots, vanilla and brown sugar and set aside.

~Combine the flour, oats, salt, baking soda, baking powder, cinnamon and allspice in your food processor (I fit it into my mini food prep). Blend until all of the oats are fully broken down and incorporated into the dry ingredients.

~Now, to the carrots/brown sugar, add the mashed banana and flaxseed meal. Stir to combine. Then, add the dry ingredients and stir. Just before the dry ingredients are fully mixed in, add the almond milk, and stir completely. Pour the batter into your prepared baking pan. Bake for 40 minutes, or until a test stick comes out clean.

~Let the cake cool completely before cutting to serve or before topping with the optional Yogurt Glaze.

~For the Yogurt Glaze, in a small bowl, combine the yogurt, milk, vanilla and Stevia. Stir carefully. Drizzle over the cake, then cut and serve. Enjoy!