Oatmeal Carrot Cake

Ingredients

Cake

• ⅓ cup Coach’s Oats®
• 1 cup water
• 1 ½ cups brown sugar
• ½ cup sugar
• 1 cup canola oil
• 4 eggs
• ¾ cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• 1 tsp ginger
• ¼ tsp nutmeg
• 2 cups carrots, grated
• 2 cups pecan, chopped

Frosting

• 16 oz. cream cheese (⅓ reduced fat)
• ½ cup butter
• 2 cups sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°.
2. Cook Coach’s Oats as directed, set aside and cool to room temperature.
3. In a large bowl whisk cooked oatmeal, sugars, oils, eggs, applesauce and vanilla.
4. In a separate bowl whisk flour, baking powder, baking soda, salt and spices.
5. Combine the wet and dry ingredients. Fold in carrots and 1 cup of pecans.
6. Pour batter into two 9-inch baking dishes.
7. Bake for 30 to 35 minutes or until toothpick inserted comes out clean.
8. Cool for 30 minutes to 1 hour in pans on a wire rack.
9. While cakes cool, prepare frosting.
10. Beat cream cheese, butter, sugar and extract for 2 to 3 minutes.
11. Remove cakes from pan.
12. Slice thin layer off the tops of each cake and discard (or snack on the scraps).
13. Set first cake on serving platter. Frost the first layer.
14. Top with the second cake and frost the second layer.
15. Slice and garnish the cake with pecans.