A medley of lightly toasted spices brings extra warmth to this sweet and wholesome breakfast!Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3aZwvcTSubscribe to Food Network ▶ http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Carrot Cake Baked OatmealRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 10 min (includes cooling time)Active: 25 minYield: 6 to 8 servingsIngredientsCream Cheese Topping:6 ounces cream cheese, at room temperature2 tablespoons granulated sugar 1 teaspoon pure vanilla extract Carrot Cake Baked Oatmeal:2 1/2 cups old fashioned oats3/4 cup coarsely chopped pecans 2 large carrots, grated on the coarse holes of a box grater (1 1/2 cups) 3/4 cup golden raisins 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 1/2 cup plus 2 tablespoons packed dark brown sugar2 cups whole milk 2 large eggs 4 tablespoons unsalted butter, melted and cooled 1 teaspoon pure vanilla extract DirectionsFor the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #CarrotCake #BakedOatmealMolly Yeh's Carrot Cake Baked Oatmeal | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=J881-hlEGd0
