Oatmeal Carrot Cake
This Oatmeal Carrot Cake is going to amaze you! Incredible flavor, super simple to make and naturally sweetened! Leave it plain for a simple breakfast or snack or top it with homemade whipped cream for a healthier dessert! Can easily be made gluten and dairy-free
Servings: 8 pieces
For oatmeal carrot cake
- 1 cup grated carrots
- 2 1/2 cups rolled oats if gluten free is important, make sure the oats are certified gluten free
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 oranges, medium peeled
- 1/2 cup unsweetened applesauce
- 1/3 cup honey* or maple syrup
- 2 large eggs
- 2 tbsp olive oil or avocado oil
- 1 tsp pure vanilla extract
for whipped cream topping (optional)
- 1 pint heavy whipping cream**
- 3 tbsp maple syrup or honey* or to taste
For Oatmeal Carrot Cake
Preheat oven to 350℉ and line an 8 or 9-inch round cake pan with parchment paper on the bottom.
Take the grated carrots and place it in the middle of a clean dish towel or large paper towel. Wrap the carrots in the towel and squeeze out as much of the moisture as you can. Set aside.
Pour oats, baking soda, baking powder and salt into your blender. Pulse until very finely ground and the oats resemble flour. Pour into a large bowl and set aside
Add oranges, eggs, syrup, applesauce, oil, and vanilla to the blender. Blend until smooth, scraping down the sides until everything is well blended. Pour orange mixture into bowl with dry ingredients.
Mix well until batter has a smooth texture and everything is incorporated. Add in drained carrots and fold in.
Pour the batter out into prepared cake pan. Gently tap the bottom of the pan on the counter to help release any bubbles trapped in the batter.
Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
Cool completely before frosting with whipped cream if using.
For whipped cream
Chill bowl and whisk attachment for electric mixer in freezer for 15 minutes.
Once the bowl and whisk attachment is done chilling, remove from freezer. Pour heavy cream into chilled bowl. Using your electric mixer with chilled whisk attachment, beat the heavy whipping cream until light and fluffy.
Add maple syrup or honey and gently fold in. Taste and add more if desired.
*If making for a child under age 1, use maple syrup instead of honey.
** For a dairy-free option, use whipped coconut cream
Serving: 1slice | Calories: 443kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 207mg | Potassium: 394mg | Fiber: 4g | Sugar: 22g | Vitamin A: 3684IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 2mg