Oatmeal Carrot Cake
A moist and hearty Oatmeal Carrot Cake made with wholesome oats, sweet carrots, and warm spices; perfect for breakfast, snack, or dessert.
Print Pin Servings: 12
Calories: 235kcal
Cost: $6
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Box grater
- 1 9x13 inch baking pan
- 1 Whisk
- 1 Rubber spatula
- 1 Wire cooling rack
Ingredients
Dry Ingredients
- 1.5 cups rolled oats old-fashioned preferred
- 1 cup all-purpose flour or 1:1 gluten-free blend
- 0.75 cup brown sugar can reduce to ½ cup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
Wet Ingredients
- 2 eggs or flax eggs for vegan version
- 0.5 cup unsweetened applesauce mashed banana works too
- 0.25 cup melted coconut oil or butter/vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup milk of choice dairy or non-dairy
Add-ins
- 2 cups grated carrots freshly grated
- 0.5 cup chopped walnuts optional
- 0.33 cup raisins optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
- In a large bowl, whisk oats, flour, sugar, baking soda, baking powder, and spices.
- In a separate bowl, mix eggs, applesauce, oil, vanilla, and milk.
- Combine wet and dry mixtures; fold in carrots, and optional add-ins.
- Pour batter into pan and spread evenly.
- Bake for 35–40 minutes until toothpick comes out with moist crumbs.
- Let cool 10 minutes in pan, then transfer to a rack to cool fully.
- Slice, serve plain or with frosting. Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 190mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5400IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 1.2mg