*Carrot Oatmeal Cake / Baked Carrot Oatmeal*
Ingredients:
– *Rolled Oats* – 2 cups
– *Grated Carrots* – 1.5 cups (about 2-3 medium carrots)
– *All-Purpose Flour* – 1/2 cup
– *Milk* – 1 cup
– *Eggs* – 2 large
– *Brown Sugar* – 1/2 cup
– *Vegetable Oil* – 1/3 cup
– *Walnuts, chopped* – 1/2 cup
– *Cinnamon Powder* – 1 tsp
– *Baking Powder* – 1 tsp
– *Salt* – 1/4 tsp
– *For Topping:* Caramel sauce or honey
Instructions:
*1. Mix Wet Ingredients:* In a large bowl, whisk together eggs, milk, oil, and brown sugar until well combined.
*2. Add Dry Ingredients:* Add rolled oats, flour, cinnamon, baking powder, and salt. Mix well.
*3. Add Carrots & Nuts:* Fold in the grated carrots and half of the chopped walnuts. The batter will be thick, like in picture 2. Let it rest for 10 minutes so oats can absorb milk.
*4. Prepare Pan:* Grease a baking tray/pan. Pour the batter in and spread evenly. Sprinkle the remaining walnuts on top.
*5. Bake:* Bake in a preheated oven at 180°C / 350°F for 35-40 minutes, until golden brown on top and a toothpick comes out clean.
*6. Serve:* Let it cool down a bit, cut into slices, and drizzle with caramel sauce or honey. Enjoy!
It’s soft, healthy, and perfect for breakfast or tea time.
Tips to make it perfect:
*1. Don’t squeeze carrots:* After grating, don’t squeeze out the water. That moisture makes the cake super soft.
*2. Use Rolled Oats:* Don’t use instant oats. Rolled oats give a much better, chewy texture.
*3. For extra softness:* Add 2 tbsp of yogurt to the batter.
*4. Sweetness:* You can replace brown sugar with 3 tbsp honey or maple syrup for a healthier version.
*5. No Oven? No problem:* You can make it in a pot. Heat salt in a large pot for 10 mins, put a stand inside, place your pan on it, cover and bake on low flame for 45 mins.
*6. Storage:* Stays good for 2 days outside and 5 days in the fridge. You can reheat a slice in the microwave for 20 seconds.
*7. For kids:* Add some raisins, chocolate chips, or a little coconut – kids will love it more.