Carrot Oat Cake Food

CARROT OAT CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch round cake pan with nonstick cooking spray.
• Combine oats and milk, mix well and set aside.
• In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt and mix well.
• Stir in carrots and raisins.
• Combine oat mixture, pineapple (including juice), egg whites, applesauce and vanilla and mix well.
• Add to dry ingredients and mix just until dry ingredients are moistened.
• Pour into prepared pan.
• Bake 50-60 minutes or until an inserted toothpick comes out clean.
• Cool 10 minutes, remove from pan and then cool completely.
• Combine all cream cheese frosting ingredients and beat together until smooth.
• Frosting should be refrigerated.

CARROT CAKE BAKED OATMEAL

Steps:

• For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
• For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
• Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
• To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
• Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.

HEALTHY OVERNIGHT CARROT CAKE OATS

Steps:

• The night before you want to eat the oats, combine the milk, oats, brown sugar, vanilla, carrots and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate for at least 6 hours or up to overnight.
• In the morning, top the oats with the coconut, raisins, walnuts and cinnamon. To serve, drizzle with honey if using.

CARROT CAKE OVERNIGHT OATS

Steps:

• Mix the grated carrot, mixed spice and cinnamon with the oats, 150ml water and a pinch of salt, then cover and chill in the fridge overnight.
• The next day, stir in the honey and sultanas then top with Greek yogurt.

CARROT CAKE OATMEAL

Steps:

• Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend.
• While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup.
• Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.

CARROT CAKE (OAT BASED)

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9 inch round or square pan.
• In a medium size bowl, mix the oil with the sugar. Add eggs and egg white. Mix until light and thick. Add the other ingredients and beat well.
• Pour into prepared pan. Bake for 30-40 minutes, until a toothpick inserted in the middle tests cleanly.