You can buy locally grown carrots year-round in the Ozarks--a good reason for using them!
I like to use bread and cake recipes that use carrots as a main ingredient because (a) carrots are good for us and we should eat them and, (b) I don't like carrots and feel glad when I can disguise them as something else. I feel the same way about oatmeal. Imagine my excitement (okay, interest) when I found a pretty good recipe for Oatmeal Carrot Cake Bread on the Quaker Oats website. Preparation time is about 15 minutes; baking time about 45-55 minutes.
1 cup uncooked oatmeal
½ cup milk
1 8 oz. can crushed pineapple with juice
2 large eggs
¼ cup vegetable oil
1 teaspoon vanilla
2 ½ cups flour
½ cup firmly packed sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 and ½ cups shredded carrots
½ cup raisins
As always, be creative. I didn't have any canned pineapple on hand so I used applesauce mixed with some leftover cranberries. And because I like raisins I put in a full cup rather than the suggested half cup.
Pre-heat the oven to 350 degrees and get out two mixing bowls, and two bread pans (8"x4"). Grease and flour the pans.
Mix the oats and milk together and let them stand for a few minutes. Then, add the pineapple and juice (or whatever fruit you use), eggs, vanilla, and oil. Mix well.
In the second bowl combine the flour, sugar, baking powder and soda, cinnamon and salt. Mix well, then add the raisins, carrots, and nuts. When thoroughly mixed add the oat mixture to the flour mixture and stir until the dry ingredients are moist. Pour into pans and bake for 45-5 minutes.
This is a relatively easy recipe to make and it isn't something that most folks have every day. I also enjoyed the taste and texture and it was pretty to look at--not a bad thing in a dessert. You can also convince yourself that it is a healthy treat--after all, it combines carrots and oatmeal, right?