Carrot Cake, To Go

 

Who doesn’t love carrot cake? It’s moist, and sweet, with thick creamy icing. And the best part is that you can trick yourself into thinking that it’s good for you, ’cause you’re eating VEGETABLES!

I’ve taken everything you love about carrot cake and packaged it up in a perfectly portable snack. My “carrot cake trail mix” can follow you to work, on a hike, just about anywhere. This recipe makes about 8 cups worth, and trust me, you’ll eat the whole batch. You’ll need:

  • parchment paper
  • 6 cups grated carrot
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 cup brown sugar
  • 4 cups rolled oats
  • 1/3 cup vegetable oil
  • 1/3 cup light corn syrup
  • 1/3 cup pure maple syrup
  • 1 cup chopped walnuts
  • 1 1/2 cups yogurt covered raisins

 Dried carrot: Preheat your oven to 250 degrees, 225 if you have convection (preferable). Toss spices, sugar and carrot together, and spread out on a parchment lined baking sheet. Slowly dry your carrot mixture in the oven for 2-2 1/2 hours, tossing occasionally, until almost all the moisture has evaporated. Set aside to cool.

 

Granola: If you wish, you can save time by purchasing 4 cups of store bought granola (without added fruit and nuts), or use this recipe. Preheat your oven to 300 degrees. Coat a baking sheet with your oil, and set it in the oven to heat up. When the oil is hot (about 10 minute), toss in your oats until they are coated, and then spread them in a thin layer. Bake them for about 1/2 hour, then add your corn and maple syrups, coating the oats evenly. Place them back in the oven and continue to bake for another 45 minutes to an hour, tossing the mixture frequently. They will be ready when the oats are golden brown and slightly crunchy. Set aside to cool.

 

When your granola and carrots have cooled, toss them together in a large bowl with your yogurt covered raisins and walnuts. Keep in an airtight container for up to a week. If I were you, I would plan to take this on a very long, and very steep hike, because it’s deadly. Once you start eating, you won’t be able to stop. Enjoy! 

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4 Comments

Filed under new flavours

4 responses to “Carrot Cake, To Go

  1. Oh what a clever idea. Sounds amazing! Bookmarking this to try.

  2. Laura

    Thanks for sharing some with me! It was delicious! Unfortunately my Dad finished the rest of what you gave me! lol

  3. Definitely give it a shot Cindy, it’s addictive! And Laura, thanks for taking some of it off of my hands, and keeping me from weighing 500 pounds.

  4. Pingback: Carrot Cake TO GO: Version 2.0 | luvcrumbs

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