Ingredients

The following ingredients have 4 Servings
  • 4 cups old fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp Kosher salt
  • 1 tsp cinnamon
  • 2/3 cup sugar
  • 2 eggs
  • 2 1/2 cups pureed pumpkin (canned is good)
  • 1/2 cup apple sauce
  • 1 tsp vanilla
  • 1/3 cup canola oil
  • 1 cup dark brown sugar
  • 1 cup buttermilk
  • 1 cup grated carrot
  • 1 cup dried cranberries (or raisins if you prefer)
  • 1 cup walnuts (chopped )
  • 1 package of softened cream cheese
  • 1/4 pound salted butter (softened, (one stick)if you use unsalted just add a generous pinch of salt)
  • 1 tsp vanilla extract
  • 3 cups confectioners sugar

Instruction

  • Preheat oven to 350 degrees & coat 8-9 " cake pans with non-stick cooking spray.
  • Pulse the oats in a food processor until flour-like in consistency.
  • Add flours, baking soda, baking powder, salt cinnamon & sugar, and pulse to mix.
  • In a large mixing bowl (stand mixer preferable) whisk eggs, then add pumpkin, apple sauce, vanilla, oil, brown sugar and buttermilk. Mix well.
  • Add the flour mixture to mixing bowl, and mix well.
  • Fold in the carrot, cranberries & walnuts, until evenly distributed.
  • Pour batter into cake pans.
  • Bake for 33-37 minutes.
  • Cool on racks.
  • Slice each cake in half horizontally to create 4 layers. Frost.
  • Prepare the frosting by beating the butter cream cheese & vanilla until smooth, then adding confectioners sugar and whisking until smooth.
  • Spread frosting evenly on each layer of the cake and stack.