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Oatmeal Carrot Cake
Rocco Fuhrman

Oatmeal Carrot Cake

This Oatmeal Carrot Cake delivers the classic moist goodness of traditional carrot cake with a wholesome twist, making it a nutritious breakfast, satisfying snack, or light dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamo
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins or dried cranberries (optional)

Method
 

  1. Preheat your oven to 375°F (190°C) and prepare a baking dish.
  2. In a large bowl, whisk together dry ingredients.
  3. In another bowl, whisk together wet ingredients until smooth.
  4. Combine wet and dry ingredients, stirring gently.
  5. Fold in grated carrots and add-ins if desired.
  6. Transfer batter to baking dish and bake for 25-35 minutes.
  7. Cool in the pan for at least 15 minutes before slicing.

Notes

Don't overmix the batter to keep the cake tender. Grate carrots finely for even cooking.