This easy recipe for an oatmeal cake with carrots is great to use up leftover oatmeal and makes a healthy treat for breakfast or a tasty snack all day long.
It is not my fault that I am craving sweets constantly, it’s the C21 H30 O5. It’s a cortisol generally known as a stress hormone. This might sound like a flimsy excuse but I am glad we have finally figured it out.
I like to have a sandwich or other healthy alternative on hand when I leave my home to prevent hunger attacks but I bring most of it right back at night. What happened? This nasty stress hormone tricked me again and again and again. I occasionally save the world or just the tiler with getting the requested bull nose tiles (did you know there is such thing? Me neither!). Fighting the Atlanta traffic, hunting down this
damn needed tiles, all this means stress to me and my craving for sweets kicks in and I pass by a doughnut store… I just can’t close my eyes, I am driving right! Right? So I end up eating this tasty unhealthy stuff and don’t even feel bad about it. Because again it’s the cortisol…
Some weeks ago Mr. F and I took a break from all this renovating and joint a cooking class with Les Dames d’Escoffier, fancy name for fancy ladies: Cynthia Graubart, Tamie Cook, Virginia Willis, Pastry Chef Heather Hurlbert, Caterer Dana Dabruzzi and Mixologist Lara Creasy. The funny thing is we just met most of them at the food blog south conference in Birmingham, AL. It was much more than a cooking class, we enjoyed a whole menu, received great advise for wine pairing and table decorating. But it hit me when Heather Hurlbert prepared the dessert: oatmeal spice cake with brown sugar pecan icing and orange caramelized apples. I love the idea to have a good use for leftover breakfast oatmeal!
leftover oatmeal cake
I skipped a lot of her original recipe because I didn’t want a dessert rather healthy whole grains. Something to take with me, something I can nibble on while I stuck in line at a hardware store. I sadly said good bye to the icing and caramel and even reduced the method to the limit. Renovating is a tough job and I wasn’t in the mood for extra work so I took as many shortcuts as possible. Since then I made this cake with many modifications, the following one is the latest, but another very successful one had been apples with cinnamon and roasted hazelnuts (see below in the notes).
gingered oatmeal cake with carrots
- 200 g / 3/4 cup leftover oatmeal
- 175 g / 4 midsize carrots, peeled
- 140 g / 1 1/8 cups whole wheat flour
- 2 teaspoons baking powder
- 100 g / 1/2 cup granulated sugar
- 1 large egg
- 60 g / 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons fresh ginger, grated
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- If you don’t have leftover oatmeal: in a small saucepan add 240 ml / 1 cup water and 45 g / 1/2 cup old fashioned oats and cook 3 minutes, let cool.
- Preheat your oven to 175 C / 350 F and grease your 18 cm / 7-inch baking pan.
- In your food processor shred the carrots. Remove the shredding disc and add the chopping blades.
- Add cooked oatmeal, flour, baking powder, sugar, egg, butter, vanilla extract, ginger, and salt and process for a few seconds.
- Transfer batter into the baking pan and smooth the top with a rubber spatula. Sprinkle evenly with 1 tablespoon sugar.
- Bake the oatmeal cake for 40 to 45 minutes or until a skewer inserted in the center comes out clean. Let cool 10 minutes before removing from baking pan. Serve with yogurt or whipped cream.
- Skip the carrots and the ginger and add one medium apple (peeled and grated), 75 g / 2.6 oz. hazelnuts, (roasted and ground) and 1/2 tsp cinnamon (ground).
- You can use all-purpose flour (140 g / 1 1/8 cups) instead of whole wheat flour.
- Certainly, you can use a box grater and a mixer instead of a food processor.