Best Carrot Oatmeal Spice Cake Recipes

CARROT-OATMEAL SPICE CAKE

Carrot-Oatmeal Spice Cake image

This is a tasty treat suitable for any holiday buffet or intimate meal. It is also chock full of nutritious ingredients. If pecans aren't your forte, substitute walnuts.

Provided by Jamie Elter

Categories Desserts Cakes Holiday Cake Recipes

Yield 15

Number Of Ingredients 13

Ingredients

1 cup raisins
⅓ cup shredded carrots
2 cups water
1 cup all-purpose flour
1 cup quick cooking oats
1 ½ teaspoons artificial sweetener
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
¼ cup egg substitute
1 teaspoon vanilla extract
⅓ cup pecans, coarsely chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
Add the raisin mixture and nuts, mix well and pour into baking pan.
Bake for 35 minutes or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 157.5 calories, Carbohydrate 18.5 g, Fat 8.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 242.3 mg, Sugar 6.1 g

CARROT CAKE BAKED OATMEAL

Carrot Cake Baked Oatmeal image

Provided by Molly Yeh

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

6 ounces cream cheese, at room temperature
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
2 1/2 cups old fashioned oats
3/4 cup coarsely chopped pecans
2 large carrots, grated on the coarse holes of a box grater (1 1/2 cups)
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup plus 2 tablespoons packed dark brown sugar
2 cups whole milk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract

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.