Enjoy all the classic flavors of carrot cake in these healthy oatmeal cakes.
Shredded carrot, raisins and walnuts are packed into each bite.
Chopping the raisins helps distribute them throughout the batter.
Photo: Sara Haas
These oatmeal cakes are perfect for a grab-and-go breakfast, but also are a great snack.
TheseBreakfast Carrot-Cake Oatmeal Cakesmake you feel like you’re having dessert for breakfast.
Applesauce replaces the oil and helps create moist cakes without being too dense.
Keep reading for our expert tips, including how to store your cakes.
Coat a 12-cup muffin tin with cooking spray.
Fold in 1/2 cup carrot, 1/4 cup raisins and 1/4 cup walnuts.
Divide the batter between the prepared muffin cups, about 1/3 cup each.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Run a knife around the edges of the cups to release the oatmeal cakes.
Cool in the pan for 10 minutes, then turn out onto a wire rack.
Serve warm or at room temperature.
Store them in an airtight container in the refrigerator.
double-check the carrots are dry before you add them to the batter.
If the day begins pleasantly warm, pair the cakes with a super-smoothcold brew coffee.
Additionally, oatmeal cakes complement egg dishes like ourDiner-Style Scrambled Eggsand aFresh Fruit Salad.
Refrigerate oatmeal cakes in an airtight container for up to 2 days.
you’ve got the option to also freeze them in an airtight container for up to 3 months.
To reheat, microwave 1 oatmeal cake at 30-second intervals until heated through.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
