Oatmeal Carrot Cake
This healthy oatmeal carrot cake is studded with carrots and raisins, naturally sweetened with maple syrup and topped with a delicious cream cheese frosting. It's gluten-free and super easy to whip up in your blender.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: oatmeal carrot cake
Servings: 12
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.
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- 6" pans: I tested this cake in two 8" pans and it worked well! I would just bake the cake a little longer (25-30 minutes). My layers were done at 27 minutes!
- Orange juice: If you don't have orange juice on hand you could use pineapple juice or more applesauce.
- Applesauce: If you don't have applesauce you could try using mashed banana or canned crushed pineapple instead.
- Maple syrup: Honey or agave nectar could be used instead of maple syrup.
- Eggs – I haven’t tested this recipe without eggs, so I’m not sure how a vegan substitute like flax seed eggs or chia seed eggs would work, but let me know in the comments if you decide to try it!
- Raisins – If you aren’t a raisin fan, you can use chopped dates, figs or skip them all together.
- Walnuts – These are optional, so feel free to skip them or you can sub them with a different nut like almonds or pecans.
- Frosting – I love the carrot cake + cream cheese frosting combo, but feel free to use your favorite store-bought or homemade frosting.
Serving: 1 slice | Calories: 402kcal | Carbohydrates: 54g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 303mg | Potassium: 231mg | Fiber: 4g | Sugar: 31g