Carrot Cake Oatmeal Recipe By Tasty Recipes

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CARROT CAKE OATMEAL



Carrot Cake Oatmeal image

This warm breakfast cereal made in the slow cooker is a great way to get your 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 6h10m

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 4-qt. slow cooker coated with cooking spray, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired.Pressure-cooker method: In a 6-quart electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; 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 23mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

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 CAKE OATMEAL RECIPE BY TASTY



Carrot Cake Oatmeal Recipe by Tasty image

Here's what you need: carrot, rolled oats, raisin, unsweetened almond milk, vanilla extract, ground cinnamon, honey, raw almonds, 2% greek yogurt

Provided by Tasty

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 9

½ cup carrot, from 1 small, peeled carrot
⅓ cup rolled oats
1 tablespoon raisin
1 cup unsweetened almond milk, divided
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon honey
10 raw almonds, chopped, men: 20 almonds
½ cup 2% greek yogurt, plain, for garnish

Steps:

  • Stir together rolled oats, grated carrot, raisins, and ½ of the almond milk.
  • Store in an airtight container in the fridge overnight. (If you're following the Clean Eating Challenge, you already did this!)
  • Combine the carrot-oat mixture, the remaining ½ of the almond milk, honey, vanilla, and cinnamon in a small pot over medium heat.
  • Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes.
  • Serve immediately, with almonds and Greek yogurt on top.
  • Enjoy!

Nutrition Facts : Calories 456 calories, Carbohydrate 71 grams, Fat 11 grams, Fiber 9 grams, Protein 21 grams, Sugar 31 grams

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

CLASSIC CARROT CAKE RECIPE BY TASTY



Classic Carrot Cake Recipe by Tasty image

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Provided by Kiano Moju

Categories     Desserts

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisin
1 cup crushed pineapple, canned
1 cup unsalted butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
2 cups walnuts, crushed

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
  • Grate the carrots on the small holes of a box grater. Set aside.
  • In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
  • In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
  • With the mixer running, gradually pour in the vegetable oil.
  • With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
  • In a small bowl, toss the raisins with the remaining tablespoon of flour.
  • Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
  • Divide the cake batter evenly between the prepared pans and smooth the tops.
  • Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
  • Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
  • Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
  • Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
  • Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
  • Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
  • Gently press the walnuts into the icing around the sides of the cake.
  • Chill for 30-60 minutes to let the icing set, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams

CARROT CAKE BAKED OATMEAL



Carrot Cake Baked Oatmeal image

Provided by Molly Yeh

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

6 ounces cream cheese, at room temperature
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
2 1/2 cups old fashioned oats
3/4 cup coarsely chopped pecans
2 large carrots, grated on the coarse holes of a box grater (1 1/2 cups)
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup plus 2 tablespoons packed dark brown sugar
2 cups whole milk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract

Steps:

  • For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
  • For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
  • Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
  • To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
  • Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.

CHOCOLATE CARROT CAKE OATMEAL RECIPE BY TASTY



Chocolate Carrot Cake Oatmeal Recipe by Tasty image

Here's what you need: quick oat, milk, grated carrot, maple syrup, ground cinnamon, ground nutmeg, vanilla yogurt, pecan

Provided by Alexis Fang

Yield 1 serving

Number Of Ingredients 8

½ cup quick oat
1 ¼ cups milk, any kinds
⅓ cup grated carrot
1 ½ tablespoons maple syrup
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons vanilla yogurt, optional
2 tablespoons pecan, chopped, optional

Steps:

  • In a small saucepan, mix together the oats, milk, carrots, cinnamon, nutmeg, and ½ Tbsp of maple syrup.
  • Let the mixture slowly come to a boil and then simmer on low for 3-4 minutes until carrots are cooked.
  • Place the oatmeal in a bowl and top with yogurt, pecans, and the remaining maple syrup.

Nutrition Facts : Calories 472 calories, Carbohydrate 78 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, Sugar 27 grams

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.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

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