Coach’s Carrot Cake with a Crunch
Ingredients:
• 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
Frosting:
• 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
