Carrot-Oat Cake

Carrot-Oat Cake

Serves 16

Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.

Ingredients: 
  • Canola spray oil
  • 1 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 fine sea salt
  • 2 cups grated carrots
  • 1 cup pure maple syrup
  • 1 cup dried currants
  • 1/2 cup unsweetened finely shredded coconut
  • 1 1/2 teaspoon pure vanilla extract
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Method: 

Preheat the oven to 325°F. Lightly oil a 9-inch-square baking pan 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.

Nutritional Info: 
Per Serving:Serving size: 1 square, 190 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g carbohydrate (3g dietary fiber, 19g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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