Oat & Carrot Cake
½ tsp. olive oil
1 cup Quaker Instant / Quick Cooking Oats
½ cup low fat milk
1 cup fresh diced pineapple, crushed
2 eggs, lightly beaten
¼ cup olive oil
1 tsp. vanilla essence
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
½ cup packed brown sugar
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon powder
¼ tsp. salt
1 ½ cups carrots, grated
½ cup raisins
1 Pre-heat an over to 180°C (350°F).
2 Lightly grease a 9” X 5” loaf pan with oil and set aside.
3 In a large bowl, mix oats and milk.
4 Let it stand for 10 minutes.
5 Add crushed pineapple slices with the juice, eggs, oil and vanilla essence and mix well.
6 In another bowl, mix flours with brown sugar, baking powder, baking soda, cinnamon powder and salt.
7 Stir in carrots and raisins.
8 Add oat mixture to the flour mixture all at once and stir until moist. Don’t over mix.
9 Pour the batter smoothly into a pan and spread it evenly.
10 Bake the cake for 60 to 70 minutes or until the crust browns evenly.
11 Remove the cake from the oven and allow it to cool.
12 Once cooled, remove it from the pan and cut into pieces as desired.