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Breakfast Carrot Cake Oatmeal Cakes

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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. These oatmeal cakes are perfect for a grab-and-go breakfast but also are a great snack.

Ingredients:
  • 3 cups old-fashioned rolled oats
  • 1¼ cups low-fat milk
  • ⅓ cup packed brown sugar
  • ¼ cup unsweetened applesauce
  • 2 large eggs, lightly beaten
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup finely shredded carrot
  • ¼ cup raisins, chopped
  • ¼ cup finely chopped walnuts
Directions:
  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Combine 3 cups oats, 1¼ cups milk, ⅓ cup brown sugar, ¼ cup applesauce, 2 eggs, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon vanilla, ½ teaspoon nutmeg and ½ teaspoon salt in a large bowl. Fold in ½ cup carrot, ¼ cup raisins and ¼ cup walnuts. Divide the batter between the prepared muffin cups, about ⅓ 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.
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