Carrot-Oat Cake

Serves 16
Time 1 hr 10 min
Carrot-Oat Cake

Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    Canola spray oil
    1 cuprolled or quick cooking oats
    1 cupchopped walnuts
    1 cupwhole wheat pastry flour
    2 teaspoonsbaking powder
    1 teaspoonbaking soda
    1 teaspoonground cinnamon
    1/2 teaspoonground ginger
    1/2 teaspoonfine sea salt
    2 cupsgrated carrots, (from about 3 medium carrots)
    1 cuppure maple syrup
    1 cupdried currants
    1/2 cupunsweetened finely shredded coconut
    1 1/2 teaspoonspure vanilla extract

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 325F. Lightly oil a 9-inch-square baking pan and set it aside.


Pulse oats and walnuts in a food processor until coarsely ground.


Transfer to a large bowl.


Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well.


In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla.


Add carrot mixture to flour mixture and stir until completely incorporated.


Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour.


Set aside to let cool before cutting into squares.

Nutritional Info

Serving Size

1 square

Calories

190

Total Fat

6g

Saturated Fat

1g

Cholesterol

0mg

Sodium

230mg

Total Carbohydrate

32g

Dietary Fiber

3g

Total Sugars

19g

Protein

4g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.