Maple Carrot Cake (Healthy Version)
This high-protein, gluten-free, high-nutrient dish is great for breakfast on the go and lunchbox snacks.
Ingredients
- 10 large carrots peeled and cut into 2" chunks
- ½ cup pure maple syrup
- 1 cup old-fashioned oats
- 10 medium eggs
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 cup chopped nuts or raisins (optional)
Instructions
- Preheat oven to 350. Grease a 9” x 13” pan or line muffin tins with papers.
- Combine everything but nuts and raisins in a food processor or powerful blender. You can slightly cook carrots to make this go smoother but it’s not necessary. Blend until smooth and stir in nuts and raisins if using. Pour into pan or tins. Bake until center is set about 45 minutes.
- Let cool. Cut into slices and serve topped with pure maple syrup, nut butter, honey or fresh fruit. Store in refrigerator. Makes approx. 6 servings.