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Oat and Pear Carrot Cake

Oat and Pear Carrot Cake

Servings: 2 individual cakes

Prep Time
10 minutes
    Cook Time
90 seconds in microwave
       
Print Recipe      
1 fork image Oat Pear Carrot Cake

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

A healthy and delicious take on carrot cake that you can cook in the microwave in a little more than a minute.

Instructional images follow the recipe.

Ingredients:

  • 1 tablespoon ground flaxseed (flaxseed meal)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup walnuts (crushed if desired)
  • 1 tablespoon real maple syrup
  • 1/4 cup unsweetened non-dairy milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup old fashioned rolled oats
  • 1/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 cup shredded carrots (1 small carrot)
  • 1/4 cup shredded pear (1/2 small pear)

Optional Garnishes:

  • 1/4 cup plain non-dairy yogurt
  • 2 tablespoons pomegranate seeds
  • 1/2 pear, sliced (use remaining 1/2 pear)

Special Equipment:

  • small or medium sized ramekins (if cooking in a microwave, you can use coffee cups)

 

Preparation Method:

Note: this cake can be cooked in microwave, toaster oven, or standard oven. If using a standard oven, preheat the oven to 375° F.

Combine the flaxseed, cinnamon, maple syrup, non-dairy milk, and vanilla in a small bowl and whisk. Let mixture sit at least 10 minutes while gathering and preparing the remaining ingredients. The mixture should thicken slightly from the flaxseed.

Add the flour, oats, and baking powder to a separate small bowl and stir to combine.

Use the larger holes on the grater to shred a small carrot until you have 1/4 cup of shredded carrot.

Slice the pear in half and remove the core with a spoon or melon baller. Grate 1/2 of the pear using the large holes on a hand grater until you have 1/4 cup of shredded pear. If desired, slice the other half of the pear for garnish. (Drizzle the sliced pear with lemon juice and refrigerate to prevent if from turning brown.)

Pour the wet ingredients into the dry ingredients and add the shredded pear and carrot. Stir with a spoon until ingredients are fully combined. Spray 2 ramekins with non-stick spray and spoon half of the mixture into each ramekin. If you are cooking in a microwave, you can use coffee cups instead of ramekins if necessary.

If using a microwave, microwave one cake at a time for 75 to 90 seconds depending on the power of your microwave. Remove from the microwave and let sit for at least 10 minutes to finish the cooking process.

If using a toaster oven or standard oven, heat the oven to 375° F and bake for 20 to 25 minutes, or until a toothpick comes out clean.

Note: A toaster oven or standard oven will create a nice light brown crust and slightly less moist cake. A microwave will not brown the cake because it cooks by steaming, but the cake will be a little lighter and more moist.

Mise en place ingredients

{image: mise en place ingredients}

Combine wet ingredients, flaxseed and cinnamon. Whisk and let sit for 10 minutes

{image: wet ingredients}

Combine dry ingredients

{image: dry ingredients}

Combine the wet and dry and stir in the pear and carrot.

{image: final mix}

Divide equally among two small ramekins (or coffee cups if using a microwave).

{image: oat pear carrot cake ready to bake}

The finished product. The cake on the left was cooked in a microwave, the cake on the right was cooked in a toaster oven. You can see the microwave cooked cake on the left isn't quite as brown, but is a little more moist and fluffy.

{image: oat pear carrot cake ready to eat}

Enjoy!

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