We’ve been trying to find more ways to incorporate veggies into our breakfasts. Fruit is a lot easier to work into breakfast then veggies seem to be. A raw apple verses a raw carrot first thing in the morning? Apple please. So I’ve been getting creative with taking our go-to breakfasts and working veggies in, in a tasty way that you actually want to eat them first thing in the morning.
This oatmeal has become one of our favourites. It’s an instant oatmeal, but it uses rolled oats instead of instant. I can’t stand the texture of instant oatmeal, so this is a must for me. We like the versatility of making individual servings in the microwave because it’s quick, I can whip one up fresh when each person comes to the table, and everyone can customize their own easily. I can’t even remember the last time I made a big batch on the stove.
Filled with carrots, spices and maple syrup (or brown sugar) this oatmeal tastes remarkably like carrot cake. And, when you top it with walnuts and raisins, it just seals the deal. If grating carrots first thing in the morning sounds like too much work then grate a batch earlier in the week to have on hand for breakfasts. A food processor with a grating attachment makes quick work of it.
Enjoy some veggies for breakfast. I promise, it won’t be a chore. ;)
Instant Carrot Cake Oatmeal
To make this gluten-free use gluten-free certified oats.
- 1/3 cup rolled oats
- 1/4 cup grated carrots, packed
- pinch salt
- 1/4 teaspoon ground cinnamon
- pinch of ground cloves, ginger and nutmeg
- 1 tablespoon maple syrup or brown sugar
- 2/3 cup hot water
- 1 tablespoon raisins
- 1-2 tablespoon chopped walnuts
- splash of milk or almond milk for serving
Place oats, carrots, salt, spices, syrup and water in a microwavable bowl. Microwave for 2 minutes. Stir. If needed continue microwaving in 30 second intervals until desired consistency. Top with raisin, walnuts and milk just before serving.
First of all I want to thank you all so much for your sweet comments last week on my Blogversary post. It really made me wish that each and every one of you could win the giveaway. Unfortunately it cannot be so and I had to pick only one lucky winner.
I considered writing out each persons name and drawing out of a box but I didn’t want to be held personally responsible for anybody’s dashed dreams. So instead, I assigned each entry with a number and ran the numbers through random.org. So, you can take up your quarrel with them. :)
I know you would all love to know if you won so I will cut to the chase. The winner of the giveaway and a $60 gift certificate to csn stores is… CookTeen! Congratulations!! You’ll be getting an e-mail from me shortly. ;)
For the rest of you, I have made cake.
Moist and spicy Zucchini Carrot Cake smothered in a dreamy layer of Cream Cheese Frosting with a hint of maple and brown sugar. To be exact. Feel a little better now?
I have been a long time fan of Carrot Cake and to me it’s just not the same without a Cream Cheese Frosting. The fact that this recipe has zucchini in it, is what originally piqued my interest. Zucchini means moist. And, moist means delicious.
The headiness of the spices and the deep flavours of maple and brown sugar makes this the perfect cake to enjoy that fall produce.
P.S. I got the poll working for Colorful Mondays so make sure to head over and vote for the next weeks color (and submit your tomato reds for next monday)!
One year ago: All About Eggs, Crispy Chewy Chocolate Chip Cookies
Zucchini Carrot Cake with Maple-Brown Sugar Frosting
Zucchini Carrot Cake
adapted from TasteofHome
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Beat sugar and eggs until frothy. Whisk in canola oil.
- Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.
- Fold in carrots, zucchini and walnuts.
- Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.
- Let cool 5-10 minutes before removing from pans. Cool completely before frosting.
Maple-Brown Sugar Frosting
- 1 (8oz) package cream cheese, softened
- Cream together cream cheese, butter and brown sugar. Beat in maple syrup and vanilla until well blended. Spread onto cooled cake.
* This has a very light maple and brown sugar flavour. Feel free to add more of either to suite your taste.