Healthy Carrot Cake Oatmeal Snack Cake Recipes

HEALTHY CARROT CAKE OATMEAL SNACK CAKE

Healthy Carrot Cake Oatmeal Snack Cake image

This healthy snack cake has all of the same irresistible components as traditional carrot cake--cozy spices, sweet carrots, and a comforting texture--but it's much easier to make! (And it's secretly healthy enough for breakfast, too!) Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.

Yield 1 cake, 16 squares

Number Of Ingredients 14

Ingredients

1 ½ cups (150g) instant oats (measured like this and gluten-free, if necessary)
1 ¼ cups (150g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
½ tsp baking soda
2 ½ tsp ground cinnamon
¾ tsp ground nutmeg
¼ tsp salt
½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
¾ cup (180g) plain nonfat Greek yogurt
6 tbsp (90mL) pure maple syrup
½ cup (120mL) nonfat milk
2 cups (180g) freshly grated carrots (peeled first!)

Steps:

Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.) Gently stir in the carrots.
Spread the batter into the prepared pan. Bake at 350°F for 24-28 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.

CARROT CAKE BAKED OATMEAL

Carrot Cake Baked Oatmeal image

Provided by Molly Yeh

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

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.

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