Oatmeal Carrot Cake Bread Recipes

CARROT-OATMEAL SPICE CAKE

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.

OATMEAL CARROT CAKE BREAD

Steps:

• Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
• For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
• In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
• Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
• For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days.
• CREAM CHEESE SPREAD (optional).
• 4 ounces reduced-fat cream cheese, softened
• 2 teaspoons firmly packed brown sugar
• 1/4 teaspoon vanilla.