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With warm baking spices and nuts, the flavors of carrot cake perfectly complement breakfast. This recipe carries the tender texture of a cake while being rich in oats and shredded carrots. Here, Dried Plum Powder draws out the flavors of the spices while Prune Juice Concentrate adds sweetness with less sugar.
135 g / 1 1/2 cups rolled oats
125 g / 3/4 cup + 2 tablespoons whole-wheat flour
60 g / 1/2 cup almond meal
10 g / 1 tablespoon Dried Plum Powder
1 g / 1/2 teaspoon baking soda
4 g / 1 teaspoon salt
2 g / 1 teaspoon cinnamon
1 g / 1/2 teaspoon nutmeg
.5 g / 1/4 teaspoon ginger
113 g / 1/2 cup unsalted butter
120 g / 2/3 cup brown sugar
40 g / 2 tablespoons Prune Juice Concentrate
2 large eggs
10 ml / 2 teaspoons vanilla extract
105 g / 1 cup grated carrot (about 1 large carrot)
50 g / 1/2 cup sliced almonds, lightly toasted
In a food processor, blend half the oats until they form a coarse meal. In a bowl, whisk together the blended and whole oats, flour, almond meal, plum powder, baking soda, salt, and spices.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until aerated and light, about 3 minutes. Mix in the concentrate, eggs, and vanilla until evenly combined.
Gradually mix the dry ingredients into the butter-sugar mixture. Fold in the carrots and almonds. Refrigerate for at least 1 hour or up to 5 days.
Preheat the oven to 325F convection or 350F without convection. Line two baking sheets with parchment paper.
Portion chilled dough into approximately 40-g / 1.41-ounce portions. (An oiled ice cream scoop helps alleviate sticking.) Bake for 15-16 minutes or until browned on edges and set on top. Cool completely on baking sheets.