Oatmeal Carrot Cake Bread
Carrot cake was an earthy staple of the 1970s, but unlike flared pants, tie-dye shirts and macramé potholders, carrot cake never went out of style. This Quaker oats version stays true to tradition but still brings home the sense that tasty and wholesome will always be welcome. Maybe even after tonight’s family dinner.
- 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1/2 cup non-fat milk
- One 8-ounce can crushed pineapple in juice, un-drained
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 cup whole-grain wheat flour
- 1/2 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-1/2 cups shredded carrots (about 3 medium)
- 1/2 cup raisins
- 1/2 cup chopped walnuts
How to make it
- Heat oven to 350°F.
- Lightly spray bottom only of two 8 x 4 inch loaf pans or one 9 x 5-inch loaf pan with cooking spray or grease lightly.
- Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), eggs, oil and vanilla; mix well.
- In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots, raisins and walnuts. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Pour batter into prepared pans.
- Bake 45 to 55 minutes (8 x 4-inch pans) or 60 to75 minutes (9 x 5-inch pan) or until wooden pick inserted in centre comes out clean and crust is golden brown.
- Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.