<p>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.</p>
<p>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.</p>
Ingredients

    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

Print Recipe

Instructions

    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.

     

Recipes You Might Like

Contact

For questions, requests for samples, or more information on Sunsweet Ingredients, reach out to us.