I’m not much of a cake person. Given the choice for dessert, I’d go for ice cream first and then something like a crisp or a crumble.
But, I LOVE carrot cake. So much so that it was my wedding cake flavor.
I don’t know why, but I thought that it might be a little “risky” to choose something like carrot cake that isn’t as safe as your standard yellow or white cake. But then I thought, “who DOESN’T like carrot cake??” and started asking around. I couldn’t find a single person that did not. (Same thing happened with our main protein for the wedding, but that’s another story for another day).
Our cake was SO delicious. We designed the cake, along with the baker, and just loved how it looked. Red Sox and dogs- very “us.” Did I mention that my hubby is from Boston??
(I wish I had a photo of a cut piece of cake also.)
I’ve read about many renditions of carrot cake oatmeal and bakes and smoothies and muffins all over blog land, but when I set out to finally try one out, I couldn’t seem to find any of the recipes I had saved! So, I winged it, which usually works out pretty well. I cooked the oatmeal the night before and re-heated it this morning at work. I think it actually tasted better today because the flavors had a chance to really soak in.
Carrot Cake Oatmeal with ginger-pumpkin frosting
1 small carrot (about 6″ long, 1.25″ diameter)
1/4 of a medium-sized apple (Honeycrisp for me!)
2 T pumpkin puree
1/4 c wheat bran
1/4 c multigrain oats
1 tsp chia
1 packet stevia
1 tsp vanilla extract
1.5 tsp pumpkin spice (I didn’t have the actual blend, but used cinnamon, nutmeg, ginger and clove)
dash of salt
1/4 c egg whites
1/3 c unsweetend almond milk
1/2 c water
Dice the carrot and apple into small, fine pieces and place in a small bowl. Add the pumpkin puree, vanilla and stevia and stir together with the apple and carrot. Mix the rest of the dry ingredients and together in a bowl and set aside. Bring the water to a boil in a small saucepan. When the water starts to boil, add the almond milk and egg whites and reduce to heat to medium. Add the rest of the ingredients and stir together well. Reduce heat to medium-low and cook for an additional five minutes (or so).
Top with raisins, chopped walnuts and ginger-pumpkin frosting (recipe below).
1.5 T plain Greek yogurt
1.5 T whipped cottage cheese
1 T pumpkin puree
1/4 tsp ginger
1 tsp agave nectar, honey or maple syrup
Place all ingredients in a small bowl and together well.
I used the chopper attachment on my immersion blender to dice the apple and carrot. I love this this! It took all of 5 seconds to chop.
I have to say again how much I LOVE all of the appliances we got as wedding gifts.
Oatmeal re-heated and “dressed” this morning at 6:55 am:
This tasted SO good. Very reminiscent of carrot cake and gave me a little flashback to my wedding cake. (I’m not going to try to fool anyone, though- the wedding cake was just a little better.)
But it definitely got the job done.
It didn’t seem to be quite as filling as my overnight oats (which I’ve had almost every weekday for breakfast) but hopefully I won’t be wanting to gnaw off my arm by lunchtime.
I have a hiking date after work today with a good friend that I desperately need to catch up with. Really hoping the rain holds off!!