Best Carrot Cake Oat Based Recipes

CARROT CAKE BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (176 C) and grease an 8 x 8-inch baking dish with oil, or line with parchment paper.
• Grate carrots using the large side of a box grater or the grating attachment on a food processor.
• Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Then add maple syrup, oil, salt, and cinnamon and whisk to combine.
• Add dairy-free milk and whisk once more. Then add grated carrots, oats, nuts, and raisins, and stir to combine.
• Transfer mixture to the prepared baking dish and sprinkle with additional walnuts and raisins (~2 Tbsp each). Sprinkle with coconut sugar for a "swirl" effect (optional).
• Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from the oven and let cool for a few minutes in the pan.
• Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or nut butter.
• Store leftovers covered in the refrigerator 3-4 days (or in the freezer for up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

CARROT CAKE OATMEAL

Steps:

• Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
• While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
• Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

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.

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.