I was going to make a carrot cake for my birthday last week, but after overindulging on both Christmas Eve and Christmas Day, I decided I wanted something lighter. So I used the “rolled oats spice cake” recipe we experimented with for Ben’s birthday earlier in the month as a blueprint.
The first batch I just made that recipe as is, adding about a quarter-cup each of chopped dates, coconut, chopped walnuts and shredded carrot. When Bob raved about them, I made up a second batch, this time subbing pumpkin for applesauce and agave nectar instead of brown sugar.
The 2nd version is the keeper, in my opinion. The pumpkin provides a better flavor base for the carrots and other chunky bits, and the agave nectar not only lowers the glycemic load, but you can use less of it — 3/4 cup instead of a full cup of brown sugar. (The original recipe I started with, for a “rolled oats cake,” called for 2 full cups of sugar, one white and one brown.)
1. Pour 1 cup boiling water on 1 cup rolled oats.
2. Stir in 3/4 cup agave nectar, 1/2 cup pumpkin and 4 egg whites.
3. To 1 cup whole wheat flour, add:
- 2 teaspoons baking powder
- 4 teaspoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
4. Stir flour mixture into wet oats mixture. Add 1/4 cup each of chopped dates, chopped walnuts, coconut and shredded carrots.
5. Pour into greased muffin tin and bake at 350 degrees until a fork inserted in muffin comes out clean. (Forgot to time these, sorry.) We got about 15 muffins from this batch.