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Carrot-Oat Cake
From Whole FoodsServes 16
Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.
Ingredients
Natural cooking spray1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry 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 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract
Method
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, currants, coconut 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.
Uh oh, you made Carrot cake.
ReplyDeleteI must have been grating on your nerves.
Ha, get it?
Now I'm grating on my nerves.
It was yummy!
ReplyDeletelies, lies, lies
ReplyDeletenever trust a carrot hoarder
this comment applies to carrots with peas and ham as well
Get out of here Toad man!
ReplyDelete