Carrot cake bagels with Cream Passionel

You read that correctly! Carrot cake made it to the lunch menu.


For 4 bagels:


  • 1 tub of WildWestLand Cream Passionel
  • 4 bagels
  • 100 g grated carrot
  • 2 tbsp orange juice
  • 1 tbsp maple syrup
  • 2 tbsp raisins
  • 2 tsp gingerbread spices
  • Zest of half an orange
  • 2 tbsp walnuts, coarsely chopped
  • Optional: some chopped fresh mint leaves for an upbeat green touch



Mix the orange juice, maple syrup and gingerbread spices in a bowl. Stir in the grated carrot and raisins and set aside for about 15 minutes.

Spread Cream Passionel onto the bagels. Are we getting that carrot cakey frosting-y feeling yet? Top with the drained marinated carrot + raisins. Finish your dish with walnuts, orange zest and mint, if you like, and dig in.

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