Carrot oat cakes
Featuring Plum's Second Blends Apple & Carrot
Prep time: 15 min (plus 60 min for soaking) | Cooking time: 18-22 min
- 1 pouch, Plum Organics Second Blends Apple & Carrot
- 2c rolled oats
- 1/3c golden raisins
- 1 large egg
- 1/2t baking soda
- 1/2t cinnamon
- 1c buttermilk
- 2/3c finely shredded carrot
- 1c whole-grain flour
- 1t baking powder
- 1/3c brown sugar
- 1 1/2T ground flax seed
- 1/4t salt
Our carrot oat cakes are a cross between an oatmeal cookie and a carrot muffin. Full of fiber and studded with sweet raisins, they make a filling breakfast or snack on the go. We’ve replaced the butter in the recipe with Apple & Carrot puree. The key to a moist oat cake? Soaking the oats in organic buttermilk for an hour. This is a great recipe for kids to help with – older kids can peel and grate the carrots, while younger helpers can scoop and measure oats and raisins.
- Preheat oven to 375 degrees. Butter a standard muffin tin.
- Combine oats and buttermilk in a large mixing bowl and let stand 1 hour.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, flax seed and sugar.
- After oats have soaked, add apple carrot puree, shredded carrots and egg to the bowl. Whisk the egg with a fork, then mix together.
- Add the dry ingredients and stir until just combined. Gently fold in raisins.
- Use an ice cream scoop or tablespoon to fill muffin tins nearly to the top.
- Bake for 18 to 22 minutes, until edges are golden brown and toothpick comes out clean.
- Cool in pan for 5 minutes, then loosen onto a cooling rack to continue cooling. Store in an airtight container. Makes 12 servings.
Colleen of FoodieTots is dedicated to raising foodies on real food – fresh from the farm, garden, and farmers market. As the mom of two young children, she knows that kids are more likely to taste something if they’ve had a hand in preparing it. Whether it’s choosing produce at the market, or helping out in the kitchen, getting meals on the table is a family affair.