Rating: 4.5 stars
2 Ratings
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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 make for a great snack.

EatingWell.com, December 2022

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Credit: Sara Haas

Recipe Summary

active:
15 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

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  • Combine oats, milk, brown sugar, applesauce, eggs, cinnamon, baking powder, vanilla, nutmeg and salt in a large bowl. Fold in carrot, raisins and 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.

To make ahead

Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.

Equipment

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

1 oatmeal cake
152 calories; protein 5g; carbohydrates 25g; dietary fiber 3g; sugars 10g; added sugar 6g; fat 4g; saturated fat 1g; mono fat 1g; poly fat 2g; cholesterol 32mg; vitamin a iu 502IU; vitamin d iu 19IU; folate 8mg; vitamin k 1mg; sodium 165mg; calcium 85mg; iron 1mg; magnesium 30mg; phosphorus 137mg; potassium 174mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 4mcg.
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