Of course! This is a fantastic combination – the oatmeal adds a wonderful heartiness, while the apple and carrot keep it incredibly moist and subtly sweet. It’s like a cross between a classic carrot cake and a morning muffin, but in a delightful cake form.
Here is a recipe for a deliciously moist and wholesome Oatmeal, Apple, and Carrot Cake.
Wholesome Oatmeal, Apple, and Carrot Cake
This cake is perfectly spiced, not too sweet, and great for breakfast, a snack, or a simple dessert.
Yields: One 9×13 inch cake or a 9-inch round cake
Prep time: 20 minutes
Bake time: 35-45 minutes
Ingredients
For the Cake:
· 1 ½ cups (180g) all-purpose flour (or 1:1 gluten-free flour blend)
· 1 cup (90g) old-fashioned rolled oats (plus 2 tablespoons for topping)
· 1 tsp baking soda
· 1 ½ tsp baking powder
· ½ tsp salt
· 2 tsp ground cinnamon
· ½ tsp ground nutmeg
· ¼ tsp ground ginger
· ¾ cup (150g) light brown sugar, packed
· ½ cup (120ml) neutral oil (e.g., avocado, canola, or vegetable)
· ½ cup (120g) unsweetened applesauce
· 2 large eggs, at room temperature
· 2 tsp vanilla extract
· 1 ½ cups (150g) finely grated carrots (about 2-3 medium carrots)
· 1 cup (120g) peeled and finely chopped apple (a firm variety like Granny Smith or Honeycrisp works well)
· ½ cup (60g) chopped walnuts or pecans (optional)
For the Optional Glaze:
· 4 oz (115g) cream cheese, softened
· ¾ cup (90g) powdered sugar
· 1-2 tbsp milk or cream
· ½ tsp vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 9-inch round springform pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, 1 cup of oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the brown sugar, oil, and applesauce together until smooth and well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Using a spatula, fold gently until just combined. Do not overmix.
- Fold in Fruits and Nuts: Gently fold in the grated carrots, chopped apple, and walnuts/pecans (if using) until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with the remaining 2 tablespoons of oats for a nice finish.
· Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
· The baking time can vary, so start checking at the 30-minute mark. - Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing or glazing.
- Make the Glaze (Optional): While the cake cools, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar, then the vanilla. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency. Drizzle over the cooled cake.
Tips for Success
· Don’t Overmix: The key to a tender cake is to mix the batter until the ingredients are just combined. Overmixing develops gluten and can make the cake tough.
· Grating is Key: Use the small holes on your box grater for both the carrot and apple. This allows them to blend seamlessly into the cake and release their moisture perfectly.
· Moisture Control: If your grated apple seems very wet, you can gently squeeze it in a clean kitchen towel to remove excess liquid. This prevents the cake from becoming too soggy.
· Spice It Your Way: Feel free to adjust the spices to your taste. A pinch of cloves or allspice would be a lovely addition.
· Make it Muffins: This batter works great for muffins! Line a muffin tin with papers and fill them ⅔ full. Bake at 375°F (190°C) for 18-22 minutes.
Enjoy your baking! This cake is wonderfully fragrant and makes the whole house smell like autumn.
