Carrot Cake In A Bowl

On cold mornings this breakfast backpacking recipe hits the spot, and warms up the body.

Carrot Cake In A Bowl
  • 1⁄2 cup old fashioned oats
  • 2 Tbsp diced dried carrots
  • 3 Tbsp brown sugar
  • 2 Tbsp raisins
  • 2 Tbsp dry milk
  • 1⁄4 tsp ground cinnamon
  • Pinch fine sea salt
  • 2 Tbsp shredded coconut

At home:

Whirl the oats in a blender until about ⅓ of the original size. Put them in a quart freezer bag. Process the carrots in the same manner, adding them to the bag along with the other dry ingredients.

In camp:

Bring 1¼ cups water to a boil in your pot. Add in the dry ingredients; stirring well and let come back to a boil. Take off the stove, cover tightly and let sit for 5 minutes. Stir well and top with coconut.

For a less strong carrot taste only use 1 Tablespoon.
For a vegan version use coconut, rice or soy milk powder.
This recipe was featured in the Washington Trails Magazine, January/February 2011 issue.