Carrot Cake

Baked Oatmeal

By Molly Yeh, Girl Meets Farm

INGREDIENTS:

CREAM CHEESE TOPPING

6 oz. cream cheese at room temperature

2 T. granulated sugar

1 t. pure vanilla extract

CARROT CAKE OATMEAL

2 1/2 c. old fashioned oats

3/4 c. coarsely chopped pecans

2 large carrots grated coarsely (about 1 1/2 c.)

3/4 c. golden raisins

1 1/2 t. baking powder

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground nutmeg

1/2 t. kosher salt

1/2 c. plus 2 t. packed dark brown sugar

2 cups whole milk

2 large eggs

4 t. unsalted butter, melted and cooled

1 t. pure vanilla extract

DIRECTIONS:

For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.

For the carrot cake baked oatmeal, preheat oven to 350 degrees.

Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, about 3-4 minutes. Remove from heat and let cool slightly while the oven preheats.

To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture.

Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.

Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30-35 minutes. Let cool 5 minutes before cutting and serving.