Oat, Apple & Carrot Cake

by

A wholesome, naturally sweet cake packed with oats, apples, and carrots—perfect for breakfast, snacks, or a guilt-free dessert.

  • Servings: 8–10 slices

  • Prep Time: 15 minutes | Cook Time: 30–35 minutes | Total Time: 45 minutes

  • Dietary Tags: Gluten-Free (with oat flour) • Vegan Option • High-Fiber

✅ Ingredients

  • 1 cup oats (grind into flour if needed)

  • 2 apples, grated or mashed

  • 2 carrots, grated

  • 3 eggs (or vegan substitute, see notes)

  • ½ cup honey or crushed dates

  • 1 tsp cinnamon (optional)

  • 1 tsp baking powder

  • 1 pinch of salt

  • Optional: Chopped nuts (almonds, walnuts) or seeds (chia, flax)

🧑‍🍳 Instructions

  1. Preheat Oven: Preheat to 350°F (175°C). Grease or line a cake pan.

  2. Prepare Dry Ingredients: In a bowl, mix oats (ground into flour), cinnamon, baking powder, and salt.

  3. Prepare Wet Ingredients: In another bowl, whisk together eggs, honey (or dates), and grated apples and carrots.

  4. Combine: Add the dry ingredients to the wet ingredients and stir to combine. If using, fold in nuts or seeds.

  5. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.

  6. Cool & Serve: Let the cake cool for 10 minutes before slicing and serving.

💡 Notes

  • Vegan Substitute: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water for each egg).

  • Oats: Grind rolled oats into flour for a finer texture or use pre-ground oat flour.

  • Sweetener: If you prefer a different sweetener, maple syrup or agave can be used.

  • Add-ins: Feel free to add raisins or coconut flakes for extra flavor and texture!

II. Brief Introduction

This Oat, Apple, and Carrot Cake is a healthy twist on a classic cake. It’s naturally sweetened with honey or dates and packed with fiber from oats, apples, and carrots. Whether you need a nutritious breakfast, a mid-afternoon snack, or a light dessert, this cake hits the spot without any guilt. Plus, it’s incredibly easy to make and can be customized with your favorite nuts or seeds!

III. Step-by-Step Cooking Guide

1. Preheat Oven

  • Preheat to 350°F (175°C) and grease or line a cake pan (8-9 inch round or square).

2. Mix Dry Ingredients

  • In a medium-sized bowl, whisk together the ground oats, cinnamon, baking powder, and salt.

3. Prepare Wet Ingredients

  • In another bowl, whisk together the eggs, honey (or dates), and the grated apples and carrots.

4. Combine & Stir

  • Add the dry ingredients to the wet ingredients and mix until fully combined. If desired, fold in your choice of nuts or seeds for added crunch and nutrition.

5. Bake & Test

  • Pour the batter into your prepared pan and spread it evenly. Bake for 30–35 minutes, checking with a toothpick around 30 minutes. If it comes out clean, your cake is ready!

6. Cool & Serve

  • Allow the cake to cool for about 10 minutes before slicing. Serve warm or at room temperature.

IV. Ingredient Details & Substitutions

Why These Ingredients Work

  • Oats: Provide texture, fiber, and a natural sweetness when ground into flour.

  • Apples & Carrots: Naturally sweet, they add moisture and nutrients to the cake.

  • Eggs (or flax eggs): Bind everything together and add richness.

  • Honey/Dates: Natural sweeteners that pair perfectly with the fruit and veggies in the cake.

Substitutions

  • Egg-Free: Use 1 flax egg per egg for a vegan option (1 tbsp ground flaxseed + 3 tbsp water).

  • Sweetener Options: Maple syrup, agave, or coconut sugar can replace honey.

  • Add-ins: Feel free to experiment with dried fruit (raisins, cranberries) or chocolate chips.

V. Variations & Serving Suggestions

  • Apple Cinnamon Version: Add ½ tsp of ground ginger and ½ tsp of nutmeg for a spicier kick.

  • Nut-Free: Skip the nuts and add a handful of shredded coconut for extra flavor and texture.

  • Icing Option: Top with a light cream cheese frosting or drizzle with a simple glaze made from powdered sugar and milk.

Serving Suggestions:

  • Pair with a warm cup of tea or coffee for a cozy snack.

  • Serve with a dollop of yogurt or a scoop of vanilla ice cream for dessert.

VI. Storage & Make-Ahead Tips

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.

  • Freezing: Freeze individual slices for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds.

  • Make-Ahead: This cake gets even better the next day as the flavors meld together.

VII. Nutrition (per slice, approx.)

  • Calories: ~180 kcal

  • Protein: ~4g | Carbs: ~25g | Fat: ~6g

  • Fiber: ~4g | Sugar: ~12g (from fruit & honey)

  • Sodium: ~150mg

  • Tags: High-Fiber, Gluten-Free (if using oat flour), Vegan (with flax eggs)

VIII. FAQs

Q: Can I use different fruit in the cake?
A: Absolutely! Pears, bananas, or even grated zucchini would make great substitutions for apples.

Q: Can I use pre-ground oat flour instead of grinding oats?
A: Yes! Just use 1 ¼ cups of oat flour for the 1 cup of oats called for in the recipe.

Q: What if I don’t have a cake pan?
A: You can also use a muffin tin to make individual oat cakes! Just adjust the baking time to 15-20 minutes, or until a toothpick comes out clean.

IX. Author’s Note

This Oat, Apple, and Carrot Cake is one of those recipes that I love because it’s so versatile. I can easily make it gluten-free or vegan, depending on my needs. It’s not only delicious, but it’s also packed with nutrients, making it the perfect snack or dessert. Every time I make it, it disappears quickly—so make sure you grab a slice before it’s gone!

X. Call-to-Action

Tried this cake? I’d love to see your creations! Tag @KristyCookRecipes on Instagram and let me know how it turned out. Add any twists or favorite add-ins—you might just inspire someone else’s next batch!

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