Oatmeal Carrot Cake
User Reviews
5
Oatmeal Carrot Cake
Description
Oatmeal Carrot Cake uses old-fashioned rolled oats combined with warming spices like cinnamon and leavening agents to form the dry base. The wet ingredients include orange juice, applesauce, maple syrup, eggs, oil, and vanilla to add moisture, sweetness, and binding. A significant portion of the oats remains whole to give texture, while the rest is blended smooth into the batter, producing a balance between smoothness and chewiness.
Shredded carrots add moisture, subtle sweetness, and visible color, while raisins contribute bursts of natural sugar and chew. The batter is divided evenly into cake pans and baked until a toothpick comes out clean, indicating doneness. After cooling, the cake is frosted with a healthy cream cheese icing and can be topped with chopped walnuts for additional crunch.
This carrot cake serves as a wholesome dessert or snack with familiar spice and fruit flavors supported by oats and natural sweeteners. The recipe accommodates variations in pan size and offers flexibility in substitutes for orange juice, applesauce, sweeteners, and raisins, allowing cooks to personalize the finished cake.
Though not tested without eggs, the notes suggest that similar vegan substitutes might be possible. The cake layers maintain moisture and a balanced sweetness, and alternate frostings can be used depending on preference.
Ingredients
- 4 cups rolled oats divided, old fashioned
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup orange juice pulp-free
- ¾ cup applesauce
- ¾ cup maple syrup
- 2 large egg
- 3 Tablespoons olive oil or avocado oil
- 2 teaspoons vanilla extract
- 1 ½ cup carrot shredded
- ¾ cup raisins
- cream cheese frosting healthy
- walnuts optional, chopped, for topping
Instructions
- Preheat the oven to 350ºF. Spray three 6-inch cake pans with cooking spray or coconut oil and set aside.
- Add 2 ½ cups rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil and vanilla extract to a high powdered blender. Blend until smooth, using a tamper as needed.
- Once batter is combined gently fold in remaining 1 ½ cup oats, shredded carrots and raisins.
- Pour batter evenly into prepared cake pans and bake for 20-25 minutes until golden brown on top and an inserted toothpick comes out clean.
- Allow the cake to cool for about 10 minutes. Remove cake from pans and place on a wire rack to cool completely.
- Once cake is at room temperature frost it with the healthy cream cheese frosting and top with chopped walnuts, if desired.
- Cut cake and serve.
Notes
- The cake works well in both 6-inch and 8-inch pans; larger pans may require slightly longer baking times.
- Orange juice can be substituted with pineapple juice or additional applesauce for variation.
- Applesauce can be replaced with mashed banana or canned crushed pineapple if needed.
- Maple syrup may be swapped with honey or agave nectar as alternative sweeteners.
- While not tested without eggs, flaxseed or chia seed eggs might work as vegan replacements; experimentation is encouraged.
- Raisins can be omitted or replaced with other dried fruits such as chopped dates or figs according to preference.
- Walnuts on top are optional and can be substituted with other nuts like almonds or pecans.
- Choose your preferred cream cheese frosting, store-bought or homemade, to finish the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 402kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 303mg | 13% |
| Potassium | 231mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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