Breakfast Carrot Cake

I have a huge weakness for carrot cake. For me, it doesn't even count as a dessert item because it's got a vegetable in it. Am I right? Anyone?

Ahem, anyway. I still love it, regardless of it's nutritional status.

But sadly, I am allergic to walnuts and carrot cakes are often baked with tons of those suckers. They're also, much to my chagrin, often full of fat and calories too.

I'm no baker, so when I happened across this recipe from the Whole Foods blog, I knew it was a perfect recipe for me to adapt. I eliminated the walnuts, of course, and substituted steel-cut oatmeal for rolled oats. I think they give the cake a wonderfully chewy texture that makes them just perfect for breakfast (or lunch or dinner, if you're so inclined...). I didn't have the powdered ginger the recipe called for, so I used fresh ginger and it was so zippy and good! I substituted raisins for the currants, but I think dried cranberries or cherries would be delicious too. I specified Grade B maple syrup because I think it has a more complex flavor than Grade A, although that would work just fine too. And just because I can't help myself, I topped the cake with a little vegan maple cream cheese frosting. You can use it regular cream cheese too, if you like.

I enjoyed a thick slice of this for breakfast this morning myself without a shred of guilt. The oats really helped it stick to my ribs until lunch time! And because there are no added oils or processed sugar in this recipe, you can feel good about this heartier version of my dessert favorite.


Bain taitneamh as do bheil!


PREP TIME: 45 minutes
COOKING TIME: approximately 1 hour 20 minutes
SERVES: 8-10 people


INGREDIENTS:
Natural cooking spray
1 cup steel-cut oatmeal
1 1/4 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
1 thumb-sized piece of fresh ginger, finely grated
1 cup Grade B maple syrup
1 cup raisins
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

for the frosting:
8 oz. vegan cream cheese (I like Tofutti brand myself)
1/4 cup Grade B maple syrup

DIRECTIONS:
Preheat oven to 325 degrees Fahrenheit. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

Bring 2 cups of water to a boil. Add steel-cut oats, reduce heat to a simmer and cover. Stir frequently to prevent sticking. Oats are done when water is absorbed and they are just slightly chewy.

Combine flour, baking powder, baking soda, cinnamon and salt and mix well. In a second large bowl, combine carrots, cooked steel-cut oats, maple syrup, raisins, coconut, vanilla and ginger. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour 10 minutes. Cake is done when the sides of the cake begin to pull away from the edge of the pan, and when a knife inserted in the center comes out mostly clean. Set aside to let cool before cutting into squares.

To make frosting:

Allow cream cheese to soften. Combine cream cheese and maple syrup, stirring until fully incorporated. Spread a thin layer over the top of the completely cooled cake. Try to resist licking the bowl clean. (Or, you know, don't.)

Serve with a steaming cup of tea for a delicious and filling breakfast!