A decadent start to the day? Maybe. But does it make you feel good? Hell yeah! You could see this as a weekend treat or a weekday pick-me-up whichever works best for you.

I feel privileged to be featuring a recipe from an award winning food blog. Vanessa Katherine Rees is not only an awesome cook but produces some of the best blog food photography I’ve come across. Her recipes are creative and always easy to follow and it’s no surprise she’s been voted best Best Food Blog & Best Photography 2013 by Saveur.com.

Recently, she has joined forces with her sister Rachel, another creative cook, and I suspect their combined superpowers will propel them towards even more fame. Check out their blog for more mouth-watering and inspiring recipes.

So, without further ado here’s her delicious breakfast recipe of carrot cake with banana ice-cream.

BANANA ICE-CREAM

INGREDIENTS:

1 bundle of very, very ripe bananas. The peel should be going brown!
1/4 tsp vanilla extract
1 very small pinch of salt

DIRECTIONS:

Peel the bananas, chop them into small chunks, and stick them in the freezer until they are almost frozen (it is fine if they are completely frozen, just take them out of the freezer and let them defrost for about 10 minutes before doing the next step).
Put the bananas, salt, and vanilla in the food processor and process until the banana mixture is smooth.
Pour the mixture into a container and let it freeze again.
Once the banana mixture is frozen, use an ice cream scoop to make balls.
You can store the ice cream scoops in individual containers such as cupcake liners or lined up on a baking sheet. Keep them in the freezer until you are ready to use them.

CARROT CAKE

INGREDIENTS:

3 Tbs flour
2 Tsp sugar
1 packet stevia (or any other natural sweetener)
1/4 Tsp baking powder
1/8 Tsp salt
1 Tsp Cinnamon
1/8 Tsp Nutmeg
1/8 Tsp Ginger
1/8 Tsp Cloves
1 Tsp shredded coconut (optional)
1 Tbs Oil
3 Tbs milk
1/4 Tsp vanilla extract
1/4 Cup shredded carrots
1 Tsp Raisins (optional)

DIRECTIONS:

Do this step the night before. Put all the dry ingredients together in their own medium-sized bowl (flour, sugar, stevia, baking powder, salt, spices, and coconut), all the wet ingredients together in their own small bowl (oil, milk, and vanilla), and the shredded carrots and raisins together in their own small bowl. Stick all the bowls in the refrigerator over night.
Do the remaining steps in the morning. Take one scoop of the banana ice cream and the carrot cake mise en place bowls out of the fridge.
Pour the wet ingredients and the carrot/raisin mix into the medium-sized dry ingredient bowl. Stir till combined.
Transfer the mixture to a small bowl or a mug.
Microwave for 2 minutes.
Place the banana ice cream on top of carrot cake, sprinkle with cinnamon, and eat.
*Note that microwaving times may vary. The cake should be firm to the touch. Microwave 30-60 seconds longer if need be.

Enjoy and I hope you’re inspired!

Many thanks to Vanessa for letting me share her work.

More information & Photography | VK Rees Photography