Carrot Raisin Oatmeal Yogurt Cake

Why Make This Recipe

Carrot Raisin Oatmeal Yogurt Cake is a delightful treat that combines the natural sweetness of carrots and raisins with the wholesome goodness of oats. It’s a perfect choice for breakfast, a snack, or dessert. This cake is not only tasty but also packed with nutrients, making it a healthier option for those who want something satisfying without guilt. Plus, it’s easy to make and can be enjoyed by everyone, including those who prefer a vegan diet.

How to Make Carrot Raisin Oatmeal Yogurt Cake

Ingredients

• 1 1⁄2 cups oat flour (or blended rolled oats)
• 1 cup grated carrots
• 1 tsp baking powder
• 1⁄2 tsp baking soda
• 1⁄2 tsp salt
• 1 tsp cinnamon
• 1⁄3 cup maple syrup or honey
• 2 large eggs (or flax eggs for vegan)
• 1⁄2 cup Greek yogurt (or dairy-free yogurt)
• 1⁄4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1⁄3 cup raisins

Directions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a mixing bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the maple syrup, eggs, yogurt, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Fold in the grated carrots and raisins.
6. Pour the batter into the prepared cake pan.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cool before slicing and serving.

How to Serve Carrot Raisin Oatmeal Yogurt Cake

This cake is delicious on its own, but you can enhance it by serving it with a dollop of Greek yogurt or a drizzle of honey. It pairs nicely with a cup of coffee or tea, making it a great addition to your breakfast or afternoon snack routine. Feel free to sprinkle some nuts or seeds on top for added crunch.

How to Store Carrot Raisin Oatmeal Yogurt Cake

To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can last for up to 3 months in the freezer.

Tips to Make Carrot Raisin Oatmeal Yogurt Cake

• Make sure to grate the carrots finely for better texture.
• If you prefer a sweeter cake, you can increase the amount of maple syrup or honey.
• For a nutty flavor, add some chopped walnuts or pecans to the batter.
• Ensure you mix the wet and dry ingredients gently to keep the cake light and fluffy.

Variation

You can easily customize this cake by adding different ingredients. For example, you could add nuts, like walnuts or pecans, for some crunch. You can also swap the raisins for other dried fruits, such as cranberries or apricots, to change up the flavor. If you want a spicier cake, consider adding some nutmeg or ginger to the mix.

FAQs

1. Can I make this cake vegan?
Yes! You can substitute the eggs with flax eggs and use dairy-free yogurt and coconut oil to make this cake vegan.

2. Can I use regular flour instead of oat flour?
Yes, you can use all-purpose flour if you don’t have oat flour. Just keep in mind that it might change the texture a bit.

3. How can I make this cake gluten-free?
To keep it gluten-free, ensure you use certified gluten-free oats when making oat flour or choose a gluten-free flour blend.

Carrot Raisin Oatmeal Yogurt Cake

A delightful and nutritious cake that combines the natural sweetness of carrots and raisins with wholesome oats, perfect for breakfast, snacks, or dessert.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Vegan

Servings 8 servings

Calories 200 kcal

Ingredients

  

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Dry Ingredients

• 1.5 cups oat flour (or blended rolled oats)
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon

Wet Ingredients

• 1/3 cup maple syrup or honey Increase for a sweeter cake.
• 2 large eggs (or flax eggs for vegan) Flax eggs can be used for a vegan option.
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract

Add-ins

• 1 cup grated carrots Grate finely for better texture.
• 1/3 cup raisins Can be swapped for other dried fruits like cranberries.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease a cake pan.
• In a mixing bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, whisk together the maple syrup, eggs, yogurt, melted coconut oil, and vanilla extract.
• Mix the wet ingredients into the dry ingredients until just combined.
• Fold in the grated carrots and raisins.
• Pour the batter into the prepared cake pan.

Baking

• Bake for 25-30 minutes or until a toothpick comes out clean.
• Let cool before slicing and serving.

Notes

This cake can be enjoyed with a dollop of Greek yogurt or a drizzle of honey. It pairs well with coffee or tea. Consider adding nuts or seeds for crunch. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 4g

Keyword Carrot Cake, Easy Cake Recipe, Healthy Dessert, Oatmeal Cake, Vegan Cake

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