Oatmeal Carrot Cake
This healthy oatmeal carrot cake is naturally sweetened and gluten-free, featuring carrots and raisins, with a delicious cream cheese frosting.
Equipment
- blender
Ingredients
Dry Ingredients
- 4 cups old fashioned rolled oats divided
- 1.5 teaspoons cinnamon
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cups pulp-free orange juice
- 0.75 cups applesauce
- 0.75 cups maple syrup
- 2 large eggs
- 3 Tablespoons olive oil or avocado oil
- 2 teaspoons vanilla extract
Add-ins
- 1.5 cups shredded carrots
- 0.75 cups raisins
- Healthy cream cheese frosting
- Chopped walnuts for topping optional
Instructions
Baking Steps
- 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 the 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 the 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
Cake can be baked in two 8-inch pans for a different size, prolonging baking time by a few minutes. Variations for juice, applesauce, syrup, raisins, and nuts available.
Nutrition
Serving: 1sliceCalories: 402kcalCarbohydrates: 54gProtein: 9gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 52mgSodium: 303mgPotassium: 231mgFiber: 4gSugar: 31g
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