CARROT CAKE BAKED OATMEAL

Carrot Cake Baked Oatmeal image

Provided by Molly Yeh

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

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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.