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To make this tasty cake, gather these key ingredients: - 2 cups rolled oats - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground 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 pure vanilla extract These ingredients work together to create a moist and flavorful cake. The oats give it a hearty texture, while the carrots add natural sweetness. You can enhance your cake with these fun add-ins: - 1/2 cup chopped walnuts or pecans - 1/2 cup raisins These options add crunch and sweetness. Feel free to mix and match for your perfect cake! If you need alternatives, consider these: - Replace honey with agave syrup for a vegan option. - Use dairy-free yogurt if you prefer a non-dairy cake. These swaps help you fit your diet while still enjoying a delicious treat. {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This makes sure the cake bakes evenly. While the oven heats, take a 9-inch round cake pan. Lightly grease it with butter or oil. You can also line it with parchment paper for easy removal. In a large bowl, add the rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these ingredients together until they blend well. Make sure there are no clumps, as this helps the cake rise nicely. In another bowl, whisk together the grated carrots, unsweetened applesauce, honey or maple syrup, Greek yogurt, eggs, and pure vanilla extract. Mix until everything is smooth and well combined. This mixture adds moisture and flavor to your cake. Now, pour the wet mixture into the bowl with your dry ingredients. Gently stir them together until just combined. Be careful not to over-mix; this keeps your cake light and fluffy. If you want, now is the time to fold in chopped walnuts or pecans and raisins. Transfer the batter to your prepared cake pan. Spread it evenly with a spatula. Place the pan in the oven and bake for 30-35 minutes. To check if it's done, insert a toothpick into the center. It should come out clean. After baking, let the cake cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely before slicing. To get the best texture in your Healthy Oatmeal Carrot Cake, avoid over-mixing. Once you add wet ingredients to dry, stir until just mixed. This keeps your cake light. Use rolled oats, not instant oats. They give the cake a nice chew. Make sure your grated carrots are not too wet. Excess moisture can make the cake dense. A common mistake is not measuring ingredients correctly. Too much flour or oats can ruin the balance. Always use a kitchen scale for accuracy. Another mistake is baking too long. Check your cake with a toothpick at 30 minutes. If it comes out clean, your cake is done. Lastly, don’t skip the cooling step. Letting the cake cool helps it set and makes slicing easier. For a lovely presentation, dust the cooled cake with powdered sugar. Add a few strands of grated carrots on top for color. You can also sprinkle some walnuts to add texture. Serve slices with a dollop of Greek yogurt for creaminess. This adds a nice touch and makes it more appealing. Pro Tips Grate Carrots Finely: Finely grated carrots will blend more seamlessly into the batter, providing a moist texture without large chunks. Use Room Temperature Ingredients: Allow your eggs and Greek yogurt to come to room temperature before mixing; this helps create a smoother batter. Don’t Overmix: Mix the batter just until combined to avoid a dense cake. A few lumps are perfectly fine! Check for Doneness: Since ovens can vary, start checking your cake a few minutes before the recommended baking time to prevent overbaking. {{image_4}} To make this cake vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit until it thickens. You can also swap Greek yogurt with a plant-based yogurt. Use maple syrup instead of honey for a fully vegan treat. This keeps the cake moist and delicious. If you need a gluten-free version, use gluten-free rolled oats. Make sure to check labels for any hidden gluten. You can also use almond flour or a gluten-free baking mix in place of regular flour. This change allows the cake to rise well while remaining soft. For a lower sugar option, cut down on honey or maple syrup. Use mashed bananas or unsweetened applesauce for sweetness. You can also try stevia or monk fruit sweetener. Both options provide sweetness without added sugar. Adjust the amount based on your taste. This keeps the cake light and healthy. To keep your Healthy Oatmeal Carrot Cake fresh, store it in an airtight container. This helps maintain moisture and flavor. You can place the container in the fridge. It will stay good for about 5 days. If you notice any signs of mold or a change in smell, it's best to toss it. Freezing is a great option if you want to save some cake for later. First, let the cake cool completely. Then, slice it into pieces for easy serving. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This helps prevent freezer burn. Your cake can last in the freezer for up to 3 months. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat your cake, you have a few options. The microwave is quick and easy. Just heat a slice for 15-20 seconds. If you prefer a warm, freshly baked taste, use the oven. Preheat your oven to 350°F (175°C) and heat the cake for about 10 minutes. This method helps keep the cake's texture nice and soft. Enjoy your delicious slice! Yes, you can use quick oats instead of rolled oats. Quick oats cook faster and make the cake softer. The texture may change slightly, but it will still taste good. If you choose quick oats, reduce the baking time by a few minutes. Absolutely! You can replace eggs with applesauce or mashed banana. Use 1/4 cup of applesauce or 1/2 a mashed banana for each egg. This change keeps the cake moist and adds natural sweetness. The cake can last up to five days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. You can also cover it with plastic wrap for extra protection. For brunch, slice the cake and serve it warm or at room temperature. You can add a dollop of Greek yogurt on each slice for creaminess. A light dusting of powdered sugar and some grated carrots on top makes it look pretty, too. Healthy oatmeal carrot cake blends great taste and nutrition. You learned about essential ingredients and clever add-ins. I shared step-by-step instructions to make it easy. You got tips on texture and common mistakes. Variations keep it fun with vegan and gluten-free options. Finally, I covered how to store and serve your cake. Remember, cooking is about joy and creativity. Enjoy every bite of your delicious creation!

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 150 kcal

Ingredients
  

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

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lightly greasing it or lining it with parchment paper for easy removal after baking.
  • In a large mixing bowl, combine the rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until well combined, ensuring there are no clumps.
  • In a separate bowl, whisk together the grated carrots, unsweetened applesauce, honey or maple syrup, Greek yogurt, eggs, and pure vanilla extract until the mixture is smooth and fully incorporated.
  • Carefully pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—be cautious not to over-mix, as this can lead to a denser cake.
  • If you like, fold in the chopped walnuts or pecans and raisins to add texture and flavor to your cake.
  • Transfer the batter to the prepared cake pan, using a spatula to spread and smooth the top evenly.
  • Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as it nears the end of baking to avoid overcooking.
  • Once baked, let the cake cool in the pan for 10 minutes. Afterward, gently transfer it to a wire rack to cool completely before slicing.

Notes

For a beautiful finish, dust the cooled cake with a light sprinkle of powdered sugar. Garnish with grated carrots and walnuts. Serve with Greek yogurt for extra creaminess.
Keyword carrot cake, healthy dessert, oatmeal