Carrot cake baked oats
It’s easter, so everything must be carrot cake flavoured. I was genuinely shocked at how good these were, considering I’m only just recently an advocate of carrot cake.
Recipe
3 heaped tbsp oat flour
1 tbsp vanilla whey protein
Sprinkle mixed spices
1/4 tsp cinnamon
1/4 tsp baking powder
1 tsp sugar
1 tbsp raisins
1 tbsp crushed roasted walnuts
1 small carrot, grated
Sprinkle of salt
Splash of milk until you have a runny cake batter
TO TOP
1 tbsp cream cheese or thick yogurt
Sweetener to taste
More crushed roasted walnuts
Method
Preheat your oven to 170°C.
Mix your oat flour and protein powder in a bowl with your spices, sugar and baking powder, then add your grated carrot, nuts and raisins.
Add a sprinkle of salt to the mixture, then stir through your milk until you have a cake batter.
Pour into an oven-safe bowl or ramekin and bake for 12-15 minutes, or until it’s nicely risen, and has started to go golden brown.
Remove from the oven, then microwave for 30 seconds.
Whip your cream cheese/ yogurt with some sweetener for the top, then top with more roasted walnuts and some cinnamon.
Notes + Variations:
Don’t add raisins if you don’t want to - I just couldn’t remember if they were in carrot cake hahahaha.
You can make this vegan too - just add less liquid.
