Oatmeal Carrot Cake Recipe

Oatmeal Carrot Cake Recipe :-This oatmeal carrot cake is naturally sweetened with maple syrup, and it is topped with a delightful cream cheese frosting. Carrots and raisins are sprinkled throughout the cake. It does not contain gluten and may be made in a blender with very little effort.

Why You’ll Love This Recipe?

This dish is a healthy take on a traditional sweet treat.
Easily combines in a blender in a couple of minutes. No bowls are required!
This cake is elevated to a whole new level on account of the cream cheese frosting!

Ingredients :

4 cups old fashioned rolled oats, divided
1 ½ teaspoons cinnamon
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup pulp-free orange juice
¾ cup applesauce
¾ cup maple syrup
2 large eggs
3 Tablespoons olive oil or avocado oil
2 teaspoons vanilla extract
1 ½ cup shredded carrots
¾ cup raisins
Healthy cream cheese frosting
Chopped walnuts for topping, optional

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Spray three cake pans measuring six inches in diameter with cooking spray or coconut oil, then set them aside.
Put 2 and a half cups of rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil, and vanilla extract into a high-powered blender. Blend until ingredients are thoroughly combined.

Utilize a tamper as necessary to ensure a smooth consistency.
Combine all of the ingredients for an oatmeal carrot cake in the bowl of a blender and mix until smooth.
After combining the batter, carefully incorporate the remaining one-half cup of oats, shredded carrots, and raisins into the mixture.
The ingredients for the oatmeal carrot cake were combined together, and then shredded carrots, raisins, and rolled oats were added to the mixture.

Pour the batter into the prepared cake pans in an even manner, and bake for twenty to twenty-five minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
On a wire rack, three oatmeal carrot cakes measuring six inches in diameter are cooling in the pans.
Set aside the cake for approximately ten minutes to cool down. After the cake has cooled fully, remove it from the pans and lay it on a wire rack.

A nutritious cream cheese frosting should be applied to the cake once it has reached room temperature. If desired, chopped walnuts should be sprinkled on top of the cake.
An image of a woman using a little cake spatula with a pink handle to apply frosting to one tier of the oatmeal carrot cake has been captured.
Make the cake and serve it.

Notes:

Six-inch pans: I tried this cake in two eight-inch pans, and it turned out perfectly! If I were you, I would recommend baking the cake for an additional 25 to 30 minutes. At 27 minutes, all of my layers were finished!
In the event that you do not have any orange juice on hand, you might substitute pineapple juice or additional applesauce for the orange juice.
Applesauce: If you do not have access to applesauce, you might substitute it with mashed bananas or crushed pineapple from a can.
Honey and agave nectar are two alternatives to maple syrup that could be used in place of maple syrup.
Eggs Due to the fact that I have not yet tried this recipe without eggs, I am unsure of how a vegan equivalent such as flax seed eggs or chia seed eggs will function.
However, if you do decide to give it a shot, please let me know in the comments section.
Raisins — If you are not a fan of raisins, you can substitute raisins with chopped dates or figs, or you can completely omit them.
In the event that you do not wish to include walnuts, you are free to do so. Alternatively, you may substitute them with another type of nut, such as almonds or pecans.
Frosting – A combination of carrot cake and cream cheese frosting is my personal favorite, but you are free to use any icing you choose, whether it is handmade or purchased from a store.

Nutrition:

Serving: 1 slice | Calories: 402kcal | Carbohydrates: 54g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 303mg | Potassium: 231mg | Fiber: 4g | Sugar: 31g