Oatmeal Carrot Cake
Delicious Oatmeal Carrot Cake made with rolled oats, carrots, and topped with cream cheese frosting.
Equipment
- blender
- cake pans
- Oven
- wire rack
Ingredients
Wet Ingredients
- ¾ cup pulp-free orange juice
- ¾ cup applesauce
- ¾ cup maple syrup
- 2 large eggs
- 3 Tablespoons olive oil or avocado oil
- 2 teaspoons vanilla extract
Dry Ingredients
- 4 cups old fashioned rolled oats divided
- 1.5 teaspoons cinnamon
- 1.5 teaspoons baking soda
- ½ teaspoon salt
Add-ins
- 1.5 cups shredded carrots
- ¾ cup raisins optional
- Healthy cream cheese frosting
- Chopped walnuts for topping optional
Instructions
Preparation
- 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.
Notes
If you don't have orange juice, pineapple juice or more applesauce can be used. For eggs, consider flax seed eggs or chia seed eggs as substitutes. Walnuts are optional and can be replaced with other nuts.
Nutrition
Serving: 1sliceCalories: 402kcalCarbohydrates: 54gProtein: 9gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 52mgSodium: 303mgPotassium: 231mgFiber: 4gSugar: 31g
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