Pumpkins and pumpkin pie spices will be getting all the attention this season. We want to share some love with another orange produce. So, take out the cinnamon, ginger, nutmeg and allspice, because they will be part of more than just those pumpkin pies.
Coach's Carrot Cake with a Crunch
September 27, 2010
Category
Baked Oatmeal
Cake
Miscellaneous Recipes
Ingredients
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. ginger
- ½ tsp. allspice
- 1 cup Coach’s Oats®
- 2 tsp. baking soda
- 2 tsp baking powder
- 1 ½ tsp. salt
- 1 cup canola oil
- 3 cups grated raw carrots
- 2 cups sugar
- 4 eggs (beaten)
- ¼ cup water
- 1 cup chopped walnuts
- Frosting:
- 1 package Philadelphia cream cheese
- 1 ½ cups powdered sugar
- 1 tsp. vanilla
- (If mixture is too dry, add a little milk)
Instructions
- Preheat oven to 350°
- Sift together flour, cinnamon, nutmeg, ginger, allspice, Coach’s Oats, baking soda, baking powder and salt.
- In a separate bowl mix together oil, carrots, sugar and eggs.
- Add flour mixture to wet mixture. Fold in water and walnuts.
- Pour batter into greased cake pan and bake at 1 to 1 ½ hours or until toothpick inserted in the center comes out clean(check at 1 hour). Let cool on wire rack and prepare frosting. Spread frosting evenly. *Optional: sprinkle with chopped walnuts and oats for a crunch.
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Fantastic recipe. I can't wait to make this into muffins!
OOO that sounds great. Please let us know how they turn out 🙂
Forgiveth me for I ran out of carrots, but I adapted this recipe using sweet potato puree. The muffins were delicious!
http://www.othersideoffifty.com/2010/10/coachs-sweet-potato-muffins-treats-for.html