Carrot Cake, meet Oatmeal. Kids, meet vegetables for breakfast. I don’t care for dried fruit or nuts in my carrot cake, but I greatly appreciate it in my morning oats. I’ll let you decide how to proceed. The mascarpone cream is optional. Kidding, not kidding. It takes this bake to a whole new level. You can get by without, but I wouldn’t.
- 2 tbsp. unsalted butter
- 1 c. freshly grated carrots (about 2 carrots)
- 2 c. old-fashioned oats
- 1/2 c. brown sugar, very lightly packed
- 1/4 c. walnuts, chopped (optional)
- 1/4 c. currants* (optional)
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. flaky kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp ginger
- 1 1/2 c. milk
- 1/4 c. unsweetened applesauce
- 1 large egg
- 1/2 tsp. pure vanilla extract
- handful unsweetened coconut
- 1/2 c. mascarpone
- 2 tbsp. milk
- 1 tbsp. maple
- Preheat oven to 375°. Brown butter on stove by cooking on medium heat until golden, swirling occasionally. Set aside to cool. (You can forgo the browning and just melt butter for a less caramelized flavor.)
- Grate carrots using a cheese grater or food processor.
- Combine oats, grated carrots, brown sugar, walnuts, currants, baking powder, salt, cinnamon, and ginger in a medium bowl. Stir together.
- Into the cooled butter, whisk together milk, applesauce, egg, and vanilla.
- Add milk mixture to oat mixture and stir to combine.
- Pour mixture into an 8″x10″ baking dish (or similar). For an extra pretty presentation, sprinkle with coconut and currants. Bake for 20-22 min.
- Meanwhile, make mascarpone cream. In a small bowl, gently whisk together mascarpone, milk, and maple syrup until just smooth. Cream will thicken as it sits.
- Serve warm. Garnish individually with cream.
* I prefer currants to raisins. They are very similar in taste to without the juicy/moist texture that I don’t always care for.
- Serving Size: 4-8 servings depending on the accompaniments