Carrot-Oat Cake Submitted by: Whole Foods Market modified by Kenaitze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Natural cooking spray 1 cup rolled or quick cooking oats 1/2 cup chopped walnuts 1 cup oat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 cups grated carrots 1/2 cup pure maple syrup (I used Smuckers Sugar Free Breakfast syrup)1/2 cup pure agave nectar1/2 cup golden raisins 1 1/2 teaspoons vanilla extract
Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.
Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, agave nectar, raisins, and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares. Serves 16.
Number of Servings: 16
Recipe submitted by SparkPeople user KENAITZE.
Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, agave nectar, raisins, and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares. Serves 16.
Number of Servings: 16
Recipe submitted by SparkPeople user KENAITZE.
Nutritional Info Amount Per Serving
- Calories: 122.9
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 234.4 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.6 g
- Protein: 2.2 g
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