Carrot-Oat Cake Submitted by: Whole Foods Market modified by Kenaitze

Carrot-Oat Cake Submitted by: Whole Foods Market modified by Kenaitze
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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



Introduction

Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature. Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.
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 nectar
    1/2 cup golden raisins
    1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 325F. 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.