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.
Equipment
- blender
Ingredients
- 4 cups old fashioned rolled oats divided
- 1.5 teaspoons cinnamon
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 0.75 cup pulp-free orange juice
- 0.75 cup applesauce
- 0.75 cup maple syrup
- 2 large eggs
- 3 Tablespoons olive oil or avocado oil
- 2 teaspoons vanilla
- 1.5 cups shredded carrots
- 0.75 cup raisins
- Healthy cream cheese frosting
- Chopped walnuts for topping optional
Instructions
- 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 on hand you could use pineapple juice; if you don't have applesauce you could try using mashed banana or canned crushed pineapple instead. Honey or agave nectar could be used instead of maple syrup. For egg substitutes, consider flax seed eggs or chia seed eggs. Raisins can be replaced with chopped dates or figs.
Nutrition
Serving: 1sliceCalories: 402kcalCarbohydrates: 54gProtein: 9gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 52mgSodium: 303mgPotassium: 231mgFiber: 4gSugar: 31g
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