Description
A simple and healthy carrot cake made with oatmeal for a nutritious twist.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup grated carrots
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1 egg or flax egg for vegan option
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, mix the rolled oats, grated carrots, baking powder, cinnamon, nutmeg, and salt.
- Add the applesauce, honey, and egg, stirring until well combined.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan version, substitute the egg with a flax egg. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 35g
- Protein: 5g