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Desserts
Type
Desserts
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Funny Face Upside Down Carrot-Oat Cakes
Prep Time:
Cook Time:
This wholesome take on cupcake decorating is sure to be a hit with the little ones. Let them keep busy designing the wildest pineapple hairstyle and the goofiest carrot-shred smile before devouring their delicious creations.
Ingredients
- Topping Ingredients:
- 2 tablespoons packed brown sugar
- 1 tablespoon melted butter
- 1/3 cup crushed pineapple, well drained
- Raisins or dried cranberries
- Shredded carrots
- Cake Ingredients:
- 1-1/4 cups all-purpose flour
- 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 3/4 cup packed brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup low-fat milk
- 1/3 cup butter, melted
- 1/2 cup packaged shredded carrots, chopped
- 1/3 cup crushed pineapple, well drained
- 1/3 cup raisins or dried cranberries
How to make it
- Heat oven to 400°F.
- Line 12 medium muffin pan cups with parchment or paper baking cups.
- For topping: combine brown sugar and melted butter in small bowl; spreading evenly on base of each cup. Use the pineapple to make hair, raisins or cranberries to make eyes and a nose, and carrot shreds to make smiles or whiskers; place muffin pan in freezer while making cake batter.
- For cakes: combine flour, oats, sugar, baking powder, cinnamon, baking soda and salt in large bowl; mix well. In second bowl, combine egg, milk and melted butter; mix well. Add to dry ingredients; mix just until moistened. Gently stir in carrots, pineapple and raisins. Divide batter evenly between muffin cups.
- Bake 15 to 18 minutes or until golden brown.
- Let cakes cool in pan on wire rack 5 minutes. Remove cakes from pan and peel off paper cups to reveal face.
- Serve warm or at room temperature. Store leftover cakes tightly wrapped at room temperature.
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