Oatmeal Carrot Cake

Pumpkins and pumpkin pie spices will be getting all the attention this season. We want to share some love with another orange produce. So, take out the cinnamon, ginger, nutmeg and allspice, because they will be part of more than just those pumpkin pies.

Coach’s Carrot Cake with a Crunch


• 3 cups flour
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• ½ tsp. ginger
• ½ tsp. allspice
• 1 cup Coach’s Oats®
• 2 tsp. baking soda
• 2 tsp baking powder
• 1 ½ tsp. salt
• 1 cup canola oil
• 3 cups grated raw carrots
• 2 cups sugar
• 4 eggs (beaten)
• ¼ cup water
• 1 cup chopped walnuts


• 1 package Philadelphia cream cheese
• 1 ½ cups powdered sugar
• 1 tsp. vanilla
(If mixture is too dry, add a little milk)

Preheat oven to 350°

Sift together flour, cinnamon, nutmeg, ginger, allspice, Coach’s Oats, baking soda, baking powder and salt.

In a separate bowl mix together oil, carrots, sugar and eggs.

Add flour mixture to wet mixture. Fold in water and walnuts.

Pour batter into greased cake pan and bake at 1 to 1 ½ hours or until toothpick inserted in the center comes out clean(check at 1 hour). Let cool on wire rack and prepare frosting. Spread frosting evenly. *Optional: sprinkle with chopped walnuts and oats for a crunch. Print this recipe