Healthy Carrot Cake and Oatmeal Bake

Like healthy granola in a bar . . . this one is filled with oats, fruit + veggies.

If you like this, you might enjoy Granola page 196 in Tastes & Treasures cookbook too.

Carrot Cake and Oatmeal Bake
Ingredients:
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Directions:
Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

MAKES 6 SERVINGS
Thanks to HungryGirl for the recipe.

Carrot Cake - Gluten Free

With so many people concerned about gluten today, here is a recipe for you.

Gluten Free Carrot Cake
Dry ingredients:
¾ cup gluten free flour
½ cup certified gluten free oat flour (subtitute standard gluten free flour)
¼ cup vanilla protein powder (optional)*
¼ cup granulated sweetener of choice (can use stevia baking blend)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 T cinnamon
Wet ingredients:
1 egg, lightly whisked (substitute a flax egg for vegan)
1 T coconut oil, melted
½ cup Greek yogurt (substitute dairy free yogurt for vegan)
1/4-1/2 cup+ dairy free milk of choice**
Other
2 large carrots, grated
½-1 cup chopped walnuts

Directions:
Preheat the oven to 180 degrees Celsius. Grease a 9 x 9 inch loaf pan (or as my mum does it, in a deep baking dish) generously with oil or butter.
In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the egg, coconut oil and Greek yogurt and mix until combined.
Add the wet mixture to the dry mixture and mix well. Stir through the grated carrots and chopped walnuts until fully incorporated.
Pour mixture into the greased loaf pan (or baking dish) and bake in the oven for 40- 45 minutes, or until golden brown on top. Test the cake by inserting a skewer or knife in the very centre and ensuring it comes out clean.
Remove from the oven and allow to cool on a cooling rack before slicing

Notes: This carrot cake can be sliced and frozen and simply thawed before consumption
Depending on the flour you use, the mixture may be slightly too crumbly - Add in the dairy free milk if needed until a very thick batter is formed.
Thanks to www.thebigmansworld for the recipe

Birthday Cake for Margaret Pogue

Carrot Cake is always good for any occasion. Many Historical League members have summer homes in the mountains. Margaret Pogue celebrated her birthday in the cool pines with Sharon Montegary (in background), Zona Lorig and Linda Fritsch.

CARROT CAKE Recipe from Past President Sharron McKinney

Ingredients:
1 ½ C. oil
2 t. baking powder
4 eggs beaten
1 ½ t. salt
2 C. sugar
1 t. cinnamon
2 C. flour
2 t. baking soda
3 C. grated carrots
1 C. chopped nuts

Directions:
Beat oil and eggs until blended. Add rest of ingredients and mix. Stir in carrots and nuts.
Pour into 9X13 greased and floured baking pan. Bake in 350° oven 45” or until golden. Use a toothpick to check. May take a little longer to cook depending on oven. You can also use a large sheet pan (12X18) to make the cake less deep. Bake 40 minutes and check.


CREAM CHEESE FROSTING
Ingredients:
8 oz. softened cream cheese
½ C. softened butter
16 oz. powdered sugar
1 t. vanilla

Directions:
Beat cheese and butter until fluffy. Add sugar gradually until mixed.
Add vanilla and beat 5”. Makes enough to frost top and sides, if you chose
to remove from pan. If using a sheet pan, I leave it in the pan and frost top only.

Freezes well.