Yesterday a friend on Facebook showed a picture of a carrot cake she had made and briefly, I wanted to make a carrot cake. Of course, I did! I want to do everything I see someone else doing. I’m not a huge fan of cream cheese icing so I remind myself of that, plus the fact that my annual doctor’s visit is approaching and somehow, I need to lose 50 pounds in the next week. 🙂
This morning, in Vince’s inbox, was a recipe for Carrot Cake Oatmeal. Instant Pot! Steel cut oats! Much better than a carrot cake . . maybe!
I left out the raisins because I can’t stand eating them. They remind me of a big fat dog tick. Sorry – go look for yourself at the images if you don’t believe me and if you never want to eat another raisin!
OK . . moving on . . the oatmeal was delicious!
I had planned to use whole oat groats but since the bucket I thought was oats turned out to be spelt and since I keep forgetting to ask Vince to get down another bucket of oats and since he was outside working when it was time to cook, there was a container of quick cooking steel cut oats in the pantry so I used those and only cooked them for 4 minutes. I think that was probably better because whole groats would have taken 18 minutes in the Instant Pot and my carrots would probably have been non-recognizable by the but . . maybe the raisins would have been also but I didn’t use raisins so . . moot point, right?
Maybe I’ll keep using quick cooking steel cut oats for this recipe or maybe I’ll cook the whole groats about 12 minutes, let it do a natural release for 10 minutes, add the grated carrots, then cook it another 4 minutes. That would probably be sufficient since the natural release time is under pressure too. Also, I may try cooking the oats 16 minutes, then when the pressure is released, adding the carrots, putting the lid back on and letting it “Keep Warm” for 10 minutes. That would probably be enough to cook the carrots sufficiently.
Anyway . . it’s an excellent recipe.