Monday, April 26, 2010

Carrot- Oat Cakes

We got this recipe at my son's physical therapist's office. They were handing these little cakes out for Easter treats. The kids loved them! What a great snack. Especially for on the go!

Carrot-Oat Cakes

1 c. rolled oats

1 c. chopped walnuts (we used cashews)

1 c. whole wheat flour

2 t. baking powder

1 t. baking soda

1/2 t. ground ginger

1/2 t. salt

2 c. grated carrots

1 c. maple syrup (buy 100% pure, it is a million times better)

1 c. raisins or dried currants (we used craisins and dates)

1/2 c. unsweetened finely shredded coconut

1 1/2 t. vanilla extract

Preheat oven to 325. Spray 9″ square pan with cooking spray.

Pulse oats and nuts in food processor until coarsely ground. Transfer to large bowl. Add flour, baking powder, soda, cinnamon, ginger and salt. Mix well. In a second large bowl, combine carrots, syrup, dried fruit, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely combined. Transfer to prepared pan and bake until cooked through and deep golden brown, about 55 minutes (mine took 40). Cool, cut into squares and serve.

Oh, did I mention how much my husband loves these??

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