Cakes

  • 1 1/4 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 3/4 Cup(s) Packed brown sugar
  • 2 Teaspoon(s) Baking Powder
  • 2 Teaspoon(s) ground cinnamon
  • 1 Teaspoon(s) Baking Soda
  • 1/4 Teaspoon(s) Salt
  • 1/2 Cup(s) lowfat milk
  • 1/3 Cup(s) (5-1/3 tablespoons) butter, melted
  • 1/2 Cup(s) packaged shredded carrots, chopped
  • 1/3 Cup(s) crushed pineapple, well drained
  • 1/3 Cup(s) raisins or dried cranberries

Topping

  • 2 Tablespoon(s) Packed brown sugar
  • 1 Tablespoon(s) melted butter
  • 1/3 Cup(s) crushed pineapple, well drained

Cooking Instructions

Heat oven to 400°F. Spray 12 medium muffin pan cups with nonstick cooking spray. For topping, combine brown sugar and melted butter in small bowl; divide evenly between cups. Use the pineapple to make hair, raisins or cranberries to make eyes and a nose, and carrot shreds to make smiles or whiskers; set aside. 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. Loosen edges with a thin metal spatula; invert cakes onto cooling rack face side up. Serve warm or at room temperature. Store leftover cakes tightly wrapped at room temperature.


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