Carrot Oatmeal Spice Cake Recipes

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CARROT CAKE OATMEAL



Carrot Cake Oatmeal image

Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!

Provided by monsterclowngirl

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 55m

Yield 6

Number Of Ingredients 13

4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
½ cup shredded carrot
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch salt
1 tablespoon butter
¾ cup chopped pecans
1 tablespoon brown sugar
½ cup plain yogurt

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.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 37.7 g, Cholesterol 6.3 mg, Fat 13.9 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 14.9 g

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

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

SOFT AND CHEWY SPICED CARROT CAKE COOKIES



Soft and Chewy Spiced Carrot Cake Cookies image

These spiced carrot cake cookies have all the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Provided by Averie Sunshine

Categories     Cookies

Time 3h20m

Number Of Ingredients 16

1 large egg
1/2 cup unsalted butter, softened (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon allspice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
1 cup all-purpose flour
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1/2 teaspoon baking soda
3/4 heaping cup grated carrots, loosely packed
1/2 to 2/3 cup butterscotch chips (or white chocolate), optional
1/2 cup raisins (or nuts), optional

Steps:

  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with hand mixer), combine the egg, butter, sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
  • Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
  • Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
  • Add the carrots and beat to incorporate, about 30 seconds.
  • Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
  • Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out mounds of dough (I made 22) and place them on a large plate. Flatten mounds just slightly with heel of your hand.
  • Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it's been chilled or cookies will spread dramatically.
  • Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes (I recommend the lower end of that range), or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides (The cookies shown in the photos were baked for just over 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
  • Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.

Nutrition Facts : Calories 146 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 45 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SPICED CARROT OATMEAL MUFFINS



Spiced Carrot Oatmeal Muffins image

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
  • Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
  • Allow to cool for about 10 minutes before removing from the muffin tin.
  • Serve plain or with butter (or vegan butter) if desired.
  • Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

CARROT CAKE BAKED OATMEAL



Carrot Cake Baked Oatmeal image

Carrot cake in baked oatmeal form! Tender, nutty, wholesome, naturally sweetened, and perfect for breakfast, brunch, and beyond! 1 bowl and 10 ingredients required.

Provided by Minimalist Baker

Categories     Breakfast

Time 45m

Number Of Ingredients 15

1 ½ cups loosely packed grated carrot ((~2 large carrots))
2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
1/4 cup maple syrup ((or sub coconut nectar or agave nectar))
2 Tbsp melted coconut oil or avocado oil ((if avoiding oil, sub applesauce or omit))
1/4 tsp sea salt
1 ½ tsp ground cinnamon
2 cups dairy-free milk ((we used unsweetened almond milk))
2 cups gluten-free rolled oats
1/2 cup walnuts, chopped ((plus more for topping))
1/2 cup raisins ((plus more for topping))
1 Tbsp coconut sugar ((optional))
Dairy-free milk
Coconut sugar or maple syrup
Nut butter

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.

Nutrition Facts : ServingSize 1 serving, Calories 303 kcal, Carbohydrate 42.7 g, Protein 6.3 g, Fat 13.3 g, SaturatedFat 4.7 g, Sodium 181 mg, Fiber 5.7 g, Sugar 18.2 g, UnsaturatedFat 7.6 g

APPLESAUCE-CARROT SPICE CAKE



Applesauce-Carrot Spice Cake image

Enjoy this delicious applesauce-carrot cake made using Gold Medal® whole wheat flour that's perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 32

Number Of Ingredients 16

1 cup old-fashioned or quick-cooking oats
1 1/4 cups unsweetened applesauce
1 cup packed brown sugar
2 cups shredded carrots (about 4 medium)
1/2 cup fat-free egg product or 2 eggs
1/3 cup canola oil
1 1/2 cups Gold Medal™ whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup golden raisins
4 oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
1/4 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
  • In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 10 g, TransFat 0 g

PRESSURE-COOKER CARROT CAKE OATMEAL



Pressure-Cooker Carrot Cake Oatmeal image

This warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.-Debbie Kain, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

4-1/2 cups water
1 can (20 ounces) crushed pineapple, undrained
2 cups shredded carrots
1 cup steel-cut oats
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Brown sugar, optional

Steps:

  • In a 6-qt. electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle with brown sugar.

Nutrition Facts : Calories 197 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

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