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For this delicious cake, you need: - 2 cups rolled oats - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 2 cups grated carrots (about 3 medium carrots) - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 1/4 cup plain Greek yogurt - 2 large eggs - 1 teaspoon vanilla extract These main ingredients work together to create a moist and tasty cake. The oats give it a nice texture, while the carrots add natural sweetness. You can make your cake even better by adding: - 1/2 cup chopped walnuts or pecans - 1/2 cup raisins These add-ins give the cake a great crunch and extra flavor. Walnuts or pecans add a nutty taste, and raisins bring more sweetness. If you want to make this cake vegan, replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For a gluten-free option, use gluten-free oats. This way, you can enjoy the cake without any gluten or animal products. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps your cake bake evenly. Next, take a 9-inch round cake pan. Lightly grease it or line it with parchment paper. This will keep the cake from sticking. In a large mixing bowl, add the rolled oats, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Mix these dry ingredients well. This step ensures that your cake has a nice rise and flavor. In another bowl, whisk together the grated carrots, unsweetened applesauce, honey or maple syrup, plain Greek yogurt, eggs, and vanilla extract. Make sure everything is fully combined. This mixture gives moisture and sweetness to the cake. Now, gradually add the wet mixture to the dry mixture. Stir gently until just combined. Be careful not to over-mix. Over-mixing can make the cake dense. If you like, fold in chopped walnuts or pecans and raisins for extra flavor. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes. Check if it's done by inserting a toothpick in the center; it should come out clean. After baking, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This keeps the cake moist and fluffy. To make your cake moist, use fresh grated carrots. Fresh carrots have more water. Applesauce also adds moisture. Don't skip it! Mix the wet ingredients gently. Over-mixing can make the cake dense. Spices are key to flavor. Ground cinnamon and nutmeg work well together. You can add a pinch of ginger for a warm twist. Try using fresh vanilla beans for more depth. Don't fear experimenting with spices! Presentation makes a cake look special. Dust the cooled cake with powdered sugar. You can add grated carrots and nuts on top for fun. Serve slices with Greek yogurt for creaminess. This makes it more appealing and tasty! Pro Tips Use Fresh Carrots: For the best flavor and texture, opt for fresh, firm carrots and grate them just before using. Don’t Overmix: Combine the wet and dry ingredients until just incorporated to keep the cake light and tender. Experiment with Spices: Feel free to add other spices like ginger or cloves for an extra flavor boost. Storing Leftovers: Store any leftover cake in an airtight container in the fridge for up to five days; it can also be frozen for longer storage. {{image_2}} To make a vegan version, you can swap a few key ingredients. Instead of eggs, use flaxseed meal mixed with water. This mixture works well as an egg substitute. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes to thicken. For yogurt, use a plant-based option like almond or coconut yogurt. You can also replace honey with maple syrup for sweetness. With these changes, you create a delicious vegan carrot cake that everyone can enjoy. If you need a gluten-free cake, it's simple. Just use gluten-free rolled oats instead of regular oats. Make sure they are certified gluten-free to avoid cross-contamination. You can also check that your baking powder is gluten-free. This way, you can still enjoy a soft and moist carrot cake without gluten. The flavor and texture will remain just as tasty. Adding different flavors can make your carrot cake even better. For a tropical twist, mix in crushed pineapple. Drain it well to avoid adding too much moisture. You can also add shredded coconut for extra texture and flavor. Both add a nice sweetness and taste that pairs well with the carrots and spices. Don't hesitate to experiment with other add-ins like lemon zest or chopped apples. Each variation can give your cake a unique, delightful flavor! To keep your Healthy Oatmeal Carrot Cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap the cake in plastic wrap before placing it in the container for extra protection. If you want to enjoy it later, store it in the fridge. If you want to freeze this cake, let it cool completely first. Cut it into slices for easy serving. Wrap each slice in plastic wrap and then in aluminum foil. This double wrap helps prevent freezer burn. You can store the wrapped slices in a freezer bag. The cake can last up to three months in the freezer. When stored in the fridge, Healthy Oatmeal Carrot Cake lasts about a week. If kept at room temperature, it will stay fresh for about three days. Always check for any signs of spoilage, like changes in smell or texture, before enjoying. Yes, you can make this cake sugar-free. Replace honey or maple syrup with a sugar substitute like stevia or erythritol. These options add sweetness without sugar. Adjust the amount based on your taste preference. To make this cake egg-free, use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. This will bind your ingredients just like eggs do. You can serve this cake with a dollop of Greek yogurt. It adds creaminess and pairs well with the spices. Fresh fruit like berries also makes a great side. For a special touch, drizzle a bit of honey on top. Quick oats work in this recipe, but the texture may change. Rolled oats give a heartier bite. If you use quick oats, watch the baking time as they may cook faster. Just keep an eye on the cake while it bakes. You can create a tasty and healthy oatmeal carrot cake using simple ingredients and easy steps. This cake is perfect for various diets, with options for vegan and gluten-free versions. You can use additional flavors like spices or fruits to make it even better. Store leftover cake properly for freshness or freeze it for later. Overall, this recipe is both flexible and easy. Try it out and enjoy a slice of health and flavor in every bite. Your taste buds will thank you!

Healthy Oatmeal Carrot Cake

A nutritious and delicious cake made with rolled oats and grated carrots, perfect for a healthy dessert option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 180 kcal

Ingredients
  

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey or maple syrup
  • 1/4 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, combine the rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  • In another bowl, whisk together the grated carrots, applesauce, honey or maple syrup, Greek yogurt, eggs, and vanilla extract until fully combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to over-mix.
  • If desired, fold in the chopped walnuts or pecans and raisins.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust the cooled cake with powdered sugar and garnish with grated carrots and walnuts for an appealing finish. Serve slices with Greek yogurt for added creaminess.
Keyword carrot cake, healthy dessert, oatmeal