Oatmeal Carrot Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
A pinch of salt
02 -
1/4 teaspoon nutmeg
03 -
1/4 teaspoon ground ginger
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon cinnamon
06 -
1 teaspoon baking powder
07 -
2 cups rolled oats (make sure they're gluten-free if needed)
→ Wet Ingredients
08 -
1 teaspoon vanilla
09 -
1/4 cup almond milk (or another milk you prefer)
10 -
1/4 cup honey or maple syrup
11 -
1/2 cup unsweetened applesauce (mashed banana works too)
12 -
2 large eggs
→ Add-ins
13 -
1/4 cup raisins or dried cranberries (optional)
14 -
1/2 cup chopped pecans or walnuts (optional)
15 -
1 1/2 cups grated carrots (about 3 medium-sized carrots)
# Instructions:
01 -
Set your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with some parchment paper.
02 -
Blend the oats in a food processor or blender until they turn into a powdery flour. Keep it aside.
03 -
In a medium-sized bowl, stir together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
04 -
In a bigger bowl, mix the eggs, applesauce (or mashed banana), honey (or maple syrup), almond milk, and vanilla.
05 -
Gradually add the dry mix into the wet ingredients and stir until combined. Don't overmix it.
06 -
Lightly fold in the shredded carrots and any add-ins like nuts or dried fruit, if you're using them.
07 -
Pour the batter into your prepared pan and even it out. Bake for about 30–35 minutes, or until a toothpick poked in the middle comes out clean.
08 -
Let the cake sit in the pan for 10 minutes, then move it onto a wire rack to cool all the way.
# Notes:
01 -
Top it with Greek yogurt, a drizzle of maple syrup, or a bit of cream cheese frosting. Great with coffee or tea!