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.
Ingredients
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
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