Posted by: jakinnan | March 19, 2013

Carrot Cake in a Bowl



1⁄2 c old fashioned oats
2 T diced dried carrots
3 T brown sugar
2 T raisins
2 T dry milk
1⁄4 t ground cinnamon
1 ds salt
2 T shredded coconut


For a less strong carrot taste only use 1 Tablespoon.

For a vegan version use rice or soy milk powder.


At home:
Whirl the oats in a blender until about 1/3 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 1 1/4 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.

Courtesy of

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