Carrot Cake Oats

Staff Writer
Carrot Cake Oats
Faith Gorsky

Carrot Cake Oats

Oats have never looked better than when they mimic a decadent cake and can be eaten for breakfast. True to name, this dish is also a great way to sneak in a veggie.

1
Servings
332
Calories Per Serving
Deliver Ingredients

Notes

For more of Faith's delicious recipes, visit her blog An Edible Mosaic.

Ingredients

  • 1/4 Cup steel-cut oats
  • 1/2 medium banana, thinly sliced
  • 1 small carrot, peeled and grated
  • 1 Tablespoon raisins
  • 3/4 Cups water
  • Pinch of salt
  • 1/4 Teaspoon pumpkin pie spice
  • 1 Ounce cream cheese
  • 1/2 Teaspoon honey
  • 1/4 Teaspoon pure vanilla extract
  • 1 Tablespoon chopped walnuts

Directions

In a small pan, combine the oats, banana, carrot, raisins, water, salt, and pumpkin pie spice. Cook over medium-low heat until the oats reach your desired consistency, about 12 minutes, stirring frequently. In a small bowl, combine the cream cheese, honey, and vanilla extract to make the frosting. Serve the oats topped with the frosting and walnuts.

Carrot Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Carrot Cake Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
16g
25%
Sugar
19g
N/A
Saturated Fat
6g
31%
Cholesterol
31mg
10%
Protein
7g
14%
Carbs
45g
15%
Vitamin A
523µg
58%
Vitamin B6
0.4mg
18.6%
Vitamin C
8mg
14%
Vitamin D
0.2µg
N/A
Vitamin E
0.6mg
3.1%
Vitamin K
9µg
11%
Calcium
77mg
8%
Fiber
6g
23%
Folate (food)
38µg
N/A
Folate equivalent (total)
38µg
10%
Iron
2mg
10%
Magnesium
95mg
24%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
6%
Phosphorus
186mg
27%
Polyunsaturated
4g
N/A
Potassium
587mg
17%
Riboflavin (B2)
0.2mg
9.2%
Sodium
439mg
18%
Sugars, added
3g
N/A
Thiamin (B1)
0.2mg
13.3%
Zinc
1mg
8%

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