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Photo: Sara Haas
Active Time:15 minsTotal Time:50 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:50 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Jump to recipeTheseBreakfast Carrot-Cake Oatmeal Cakesmake you feel like you’re having dessert for breakfast. Fiber-rich oatmeal is studded with classic carrot cake fixings, including shredded carrots, walnuts and raisins, and infused with warm cinnamon and nutmeg. 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.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!In this recipe, you will combine the ingredients until they are incorporated rather than aggressively mixing them. Overmixing can cause the cakes to turn out overly chewy.We use rolled oats for this recipe because they cook quickly, and that’s what you need to happen when making cakes like this or muffins. If gluten is a concern, you can use gluten-free rolled oats.If walnuts are not your thing, you can swap them for pecans or almonds or forgo them altogether, and this cake will still be delicious.If you’d like to add more sweetness to these little cakes, treat them like carrot cake and top them with powdered sugar, icing or frosting. Remember that this will increase the calorie count if that’s a concern. We offer a couple of frostings that pair well with our carrot cake recipes and would be perfect for oatcakes:Coconut Cream FrostingandMiso Cream Cheese Frosting. A light coating of either will go a long way!Nutrition NotesOatsare fiber-filled whole grains that may help reduce your cholesterol levels. The complex carbohydrates in oats will also provide the energy you need to start your day or bring you out of a midday slump.Carrotsadd more gut-friendly fiber and antioxidants to these cakes. The vitamin A in carrots not only supports eye health, but immunity, too.Milkadds some protein and calcium to this recipe. Along with the calcium, the vitamin D in milk will help build and maintain strong bones.
Jump to recipe
TheseBreakfast Carrot-Cake Oatmeal Cakesmake you feel like you’re having dessert for breakfast. Fiber-rich oatmeal is studded with classic carrot cake fixings, including shredded carrots, walnuts and raisins, and infused with warm cinnamon and nutmeg. 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.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!In this recipe, you will combine the ingredients until they are incorporated rather than aggressively mixing them. Overmixing can cause the cakes to turn out overly chewy.We use rolled oats for this recipe because they cook quickly, and that’s what you need to happen when making cakes like this or muffins. If gluten is a concern, you can use gluten-free rolled oats.If walnuts are not your thing, you can swap them for pecans or almonds or forgo them altogether, and this cake will still be delicious.If you’d like to add more sweetness to these little cakes, treat them like carrot cake and top them with powdered sugar, icing or frosting. Remember that this will increase the calorie count if that’s a concern. We offer a couple of frostings that pair well with our carrot cake recipes and would be perfect for oatcakes:Coconut Cream FrostingandMiso Cream Cheese Frosting. A light coating of either will go a long way!Nutrition NotesOatsare fiber-filled whole grains that may help reduce your cholesterol levels. The complex carbohydrates in oats will also provide the energy you need to start your day or bring you out of a midday slump.Carrotsadd more gut-friendly fiber and antioxidants to these cakes. The vitamin A in carrots not only supports eye health, but immunity, too.Milkadds some protein and calcium to this recipe. Along with the calcium, the vitamin D in milk will help build and maintain strong bones.
TheseBreakfast Carrot-Cake Oatmeal Cakesmake you feel like you’re having dessert for breakfast. Fiber-rich oatmeal is studded with classic carrot cake fixings, including shredded carrots, walnuts and raisins, and infused with warm cinnamon and nutmeg. 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.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3cupsold-fashioned rolled oats1 ¼cupslow-fat milk⅓cuppacked brown sugar¼cupunsweetened applesauce2large eggs, lightly beaten1tablespoonground cinnamon1teaspoonbaking powder1teaspoonvanilla extract½teaspoonground nutmeg½teaspoonsalt½cupfinely shredded carrot¼cupraisins, chopped¼cupfinely chopped walnuts
Cook Mode(Keep screen awake)
Ingredients
3cupsold-fashioned rolled oats
1 ¼cupslow-fat milk
⅓cuppacked brown sugar
¼cupunsweetened applesauce
2large eggs, lightly beaten
1tablespoonground cinnamon
1teaspoonbaking powder
1teaspoonvanilla extract
½teaspoonground nutmeg
½teaspoonsalt
½cupfinely shredded carrot
¼cupraisins, chopped
¼cupfinely chopped walnuts
DirectionsPreheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Combine 3 cups oats, 1 1/4 cups milk, 1/3 cup brown sugar, 1/4 cup applesauce, 2 eggs, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon vanilla, 1/2 teaspoon nutmeg and 1/2 teaspoon salt in a large bowl. 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.EquipmentMuffin tin with 12 (1/2-cup) cupsTo make aheadTo save time, shred the carrots the day before making this recipe. Store them in an airtight container in the refrigerator. Make sure the carrots are dry before you add them to the batter.Frequently Asked QuestionsCarrot skins are rich in nutrients, so for recipes like this one, you don’t need to peel them—just scrub them thoroughly.You can use any brown sugar available but remember that darker sugars have a stronger flavor and will give the cakes a deeper color.On a chilly morning, enjoy the cakes with ahot cup of coffeemade from freshly roasted beans, or try ourHealthy Hot Chocolate, which takes just 5 minutes to prepare. 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 can 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.EatingWell.com, December 2022
Directions
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Combine 3 cups oats, 1 1/4 cups milk, 1/3 cup brown sugar, 1/4 cup applesauce, 2 eggs, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon vanilla, 1/2 teaspoon nutmeg and 1/2 teaspoon salt in a large bowl. 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.EquipmentMuffin tin with 12 (1/2-cup) cupsTo make aheadTo save time, shred the carrots the day before making this recipe. Store them in an airtight container in the refrigerator. Make sure the carrots are dry before you add them to the batter.Frequently Asked QuestionsCarrot skins are rich in nutrients, so for recipes like this one, you don’t need to peel them—just scrub them thoroughly.You can use any brown sugar available but remember that darker sugars have a stronger flavor and will give the cakes a deeper color.On a chilly morning, enjoy the cakes with ahot cup of coffeemade from freshly roasted beans, or try ourHealthy Hot Chocolate, which takes just 5 minutes to prepare. 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 can 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.
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Combine 3 cups oats, 1 1/4 cups milk, 1/3 cup brown sugar, 1/4 cup applesauce, 2 eggs, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon vanilla, 1/2 teaspoon nutmeg and 1/2 teaspoon salt in a large bowl. 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.
Equipment
Muffin tin with 12 (1/2-cup) cups
To make aheadTo save time, shred the carrots the day before making this recipe. Store them in an airtight container in the refrigerator. Make sure the carrots are dry before you add them to the batter.
To make ahead
To save time, shred the carrots the day before making this recipe. Store them in an airtight container in the refrigerator. Make sure the carrots are dry before you add them to the batter.
Frequently Asked QuestionsCarrot skins are rich in nutrients, so for recipes like this one, you don’t need to peel them—just scrub them thoroughly.You can use any brown sugar available but remember that darker sugars have a stronger flavor and will give the cakes a deeper color.On a chilly morning, enjoy the cakes with ahot cup of coffeemade from freshly roasted beans, or try ourHealthy Hot Chocolate, which takes just 5 minutes to prepare. 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 can 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.
Frequently Asked Questions
Carrot skins are rich in nutrients, so for recipes like this one, you don’t need to peel them—just scrub them thoroughly.
You can use any brown sugar available but remember that darker sugars have a stronger flavor and will give the cakes a deeper color.
On a chilly morning, enjoy the cakes with ahot cup of coffeemade from freshly roasted beans, or try ourHealthy Hot Chocolate, which takes just 5 minutes to prepare. 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 can 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.
EatingWell.com, December 2022
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Nutrition Facts(per serving)152Calories4gFat25gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
