Oat, Apple & Carrot Cake

A moist, naturally sweet cake packed with apples, carrots, and wholesome oats. Perfect for breakfast, snack time, or a light dessert.

Ingredients

For the Cake:

• 1½ cups rolled oats
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• ½ cup brown sugar or coconut sugar
• ½ cup unsweetened applesauce
• ⅓ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1½ cups grated carrots
• 1 medium apple, peeled and grated
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup raisins (optional)

Instructions

1. Prepare the oven: Preheat oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line the bottom with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix wet ingredients: In another bowl, whisk the eggs, brown sugar, applesauce, oil, and vanilla until smooth.
4. Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined.
5. Add fruits and vegetables: Fold in the grated carrots, grated apple, walnuts, and raisins if using. Don’t overmix.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.

Optional Cream Cheese Topping

• 4 oz (115 g) cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• 1–2 tbsp milk, as needed

Beat everything together until smooth and spread over the cooled cake.

Serving

Slice and serve as-is or with the cream cheese topping. Store leftovers covered in the refrigerator for up to 4 days.

Tip: Squeeze excess moisture from the grated apple and carrots if they are particularly juicy. This helps keep the cake moist without making it soggy.