FoodWage
CARROT CAKE BREAKFAST BITES
Turn traditional carrot cake into breakfast with our recipe featuring high-fiber oats, grated carrots and raisins baked in full carrot cake flavor. In less than 20 minutes, you can enjoy these scrumptious warm bites or make a batch ahead of time and reheat for on-the-go enjoyment.
Ingredients for servings
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0.75 cup white whole-wheat flour or whole-wheat pastry flour 1 teaspoon baking soda
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1 tsp baking soda
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1.5 tsp cinnamon nutmeg
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0.25 cup mild-flavored cooking oil like canola or melted coconut oil
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0.33 cup dark brown sugar
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1 large egg
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1 tsp vanilla extract
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1 cup shredded carrots
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1.5 cup rolled oats
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0.25 cup raisins
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking oil.
In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg.
In a separate large bowl, mix together cooking oil, brown sugar, egg and vanilla until well combined. Fold in shredded carrots, flour mixture, oats and raisins and stir gently until just combined.
Using a 1 tablespoon scoop, drop batter by the tablespoonful on prepared baking sheet. Bake for 8-10 minutes or until golden brown around the edges.
Cool bites for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.