Oatmeal Carrot Cake
This healthy oatmeal carrot cake is gluten-free, naturally sweetened, and topped with cream cheese frosting.
Equipment
- blender
Ingredients
- 4 cups old fashioned rolled oats divided
- 1.5 teaspoons cinnamon
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 0.75 cup pulp-free orange juice
- 0.75 cup applesauce
- 0.75 cup maple syrup
- 2 large eggs
- 3 Tablespoons olive oil or avocado oil
- 2 teaspoons vanilla extract
- 1.5 cups shredded carrots
- 0.75 cup raisins
- Healthy cream cheese frosting
- Chopped walnuts for topping optional
Instructions
- Preheat the oven to 350ºF. Spray three 6-inch cake pans with cooking spray or coconut oil and set aside.
- Add 2 ½ cups rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil and vanilla extract to a high powdered blender. Blend until smooth, using a tamper as needed.
- Once batter is combined gently fold in remaining 1 ½ cup oats, shredded carrots and raisins.
- Pour batter evenly into prepared cake pans and bake for 20-25 minutes until golden brown on top and an inserted toothpick comes out clean.
- Allow the cake to cool for about 10 minutes. Remove cake from pans and place on a wire rack to cool completely.
- Once cake is at room temperature frost it with the healthy cream cheese frosting and top with chopped walnuts, if desired.
- Cut cake and serve.
Notes
For 6" pans, bake a little longer if using 8" pans. Feel free to substitute ingredients like pineapple for orange juice or use different nuts for topping.
Nutrition
Serving: 1sliceCalories: 402kcalCarbohydrates: 54gProtein: 9gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 52mgSodium: 303mgPotassium: 231mgFiber: 4gSugar: 31g
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