Description
Carrot cake lovers will savor this hearty oatmeal carrot cake, blending comforting spices with wholesome ingredients. Moist crumbs and rich cream cheese frosting promise a delightful dessert that satisfies sweet cravings with each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups grated carrots
- 1 cup rolled oats
- 1 cup boiling water
- 2 large eggs
Sweeteners and Oils:
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
Spices and Additional Ingredients:
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Cream Cheese Frosting Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the baking vessel by lining a 9-inch round pan with parchment paper or applying a light grease coating, then set the oven temperature to 350F (175C).
- Create a dry ingredient foundation by blending rolled oats, baking powder, aromatic cinnamon, warm nutmeg, and a delicate salt sprinkle in a spacious mixing bowl.
- Craft a smooth wet mixture by vigorously whisking eggs, creamy Greek yogurt, golden honey, and fragrant vanilla extract until thoroughly integrated.
- Incorporate freshly grated carrots into the liquid blend, ensuring an even distribution of the vibrant orange vegetable shreds.
- Gently unite the dry and wet components, folding them together with minimal manipulation to maintain a tender cake texture.
- For enhanced complexity, delicately fold chopped walnuts or sweet raisins throughout the batter, distributing them evenly.
- Transfer the complete mixture into the prepared pan, smoothing the surface to create an uniform base for baking.
- Position the pan in the preheated oven and bake for 25-30 minutes, monitoring until a inserted toothpick emerges completely clean.
- Remove from the oven and allow the cake to rest briefly before transitioning to a wire cooling rack.
- Once cooled, slice into wedges and savor the wholesome, aromatic creation.
Notes
- Swap Greek yogurt with dairy-free alternatives like coconut or almond yogurt to make the recipe vegan-friendly and accommodate lactose-intolerant individuals.
- Toast chopped walnuts briefly before adding to the batter to enhance their nutty flavor and provide a delightful crunch in every bite.
- Reduce honey or maple syrup for a lower-sugar version, which works perfectly for those monitoring their sugar intake or following a diabetic-friendly diet.
- Use gluten-free rolled oats to transform this recipe into a completely gluten-free dessert, making it accessible for people with celiac disease or gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg