I awoke this morning with a desire to eat Carrot Cake. So this morning, the oven glows with warmth, and the air is sweet with the scent of spice and earth’s golden bounty. I have crafted a special treat just for you—Carrot Oat Cake, a rustic delight born from the harvest itself. Tender carrots, hearty oats, and a touch of honeyed spice come together in a cake so rich and comforting, you’d swear it was kissed by woodland magic. So sit, rest your boots, and take a slice—may its warmth fill your spirit as the day begins!
This recipe is perfect for any season, anytime of the year. It's also a great treat for either breakfast or dessert, whichever way the wind blows for you!
This was inspired by my Apple Cinnamon Oatmeal recipe, and pairs well with a nice cup of tea or coffee.
Ingredients
*See recipe card for quantities*
Carrot Oat Cake
- bananas
- oats
- eggs
- milk your preference
- shredded carrots
- greek yogurt
- walnuts chopped
- flax seeds
- nut butter
- honey
- vanilla extract
- baking powder
- cinnamon
- ground ginger
- nutmeg
- salt
Icing
- greek yogurt
- cream cheese
- maple syrup
- vanilla extract
Instructions
Let the crafting commence!
- Start by prepping your ingredients (ie. peeling and grating your carrots and chopping your walnuts) then set aside.
- Combine your wet ingredients then pour into your dry ingredients bowl and mix well. Fold in the grated carrots, chopped nuts, and seeds. Mix well until everything is equally distributed in the batter.
- Pour your batter into a baking dish and bake in the oven for 30 minutes at 350F.
- While your cake bakes, prepare your icing by combining the icing ingredients in a small mixing bowl. Spread across your carrot oat cake when done baking and cooled!
Hint: let the cake cool completely before adding the icing!
Substitutions
- Nuts - instead of walnuts, you can use pecans in this recipe. However, if you have an aversion to nuts altogether, this recipe can be made without. You can also replace the nut butter with Sunflower Seed Butter.
- Dairy - if you want to make this recipe completely dairy free, you can substitute the greek yogurt with Coconut, Almond, Cashew, or Soy Yogurt
Variations
- Sweeter - add a handful of raisins to your cake mixture to add a little burst of additional sweetness in every bite!
Equipment
- 2 Large Mixing Bowls
- 1 fork
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Cake Pan Baking Dish
- 1 Peeler for carrots if not pre-peeled
- 1 Grater for carrots if not pre-grated
- 1 Chopping Knife for walnuts if not pre-chopped
Carrot Oat Cake
Equipment
- 2 Large Mixing Bowls
- 1 fork
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Cake Pan Baking Dish
- 1 Peeler for carrots if not pre-peeled
- 1 Grater for carrots if not pre-grated
- 1 Chopping Knife for walnuts if not pre-chopped
Ingredients
Carrot Oat Cake
- 2 large bananas mashed
- 2 cups oats
- 2 large eggs
- 1 cup milk your preference
- 1 cup shredded carrots
- ¾ cup greek yogurt
- ¼ cup walnuts chopped
- 2 tbsp flax seeds
- 1 tbsp nut butter
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
Icing
- 2 tbsp greek yogurt
- 1 tbsp cream cheese
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
Carrot Oat Cake
- Preheat your oven to 350℉. Start by prepping your ingredients (ie. peeling and grating your carrots and chopping your walnuts) then set aside.
- Grab your two large mixing bowls. In one of them, combine your dry ingredients (oats, spices salt, baking powder).
- In the other large mixing bowl, combine your wet ingredients (bananas, eggs, milk, yogurt, nut butter, honey, and vanilla extract). To mash the bananas, use a fork to flatten!
- Pour your wet ingredients into your dry ingredients bowl and mix well. Then fold in the grated carrots, chopped nuts, and seeds. Mix well until everything is equally distributed in the batter.
- Pour your batter into a baking dish and bake in the oven for 30 minutes.
Icing
- While your cake bakes, prepare your icing by combining the icing ingredients in a small mixing bowl.
- Apply to the surface of your cake once it has fully cooled after baking.
- Optional: If you have left over chopped walnuts, you can use as garnish atop the icing with some cinnamon!
Storage
Room Temperature (1-2 Days)
- If unfrosted, store at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 2 days.
- Keep in a cool, dry place, away from direct sunlight and heat.
Refrigeration (Up to 5 Days)
- If the cake has cream cheese frosting or other perishable toppings, refrigerate it in an airtight container for up to 5 days.
- Allow refrigerated slices to come to room temperature before serving for the best texture.
Freezing (Up to 3 Months)
- To thaw, let it sit in the refrigerator overnight or at room temperature for a few hours.
- Wrap the cake (whole or sliced) in plastic wrap, then foil, and place in a freezer-safe bag.
FAQ
You can remove the nuts altogether if you have a nut sensitivity. Feel free to add raisins in place or just leave without! You can also replace the nut butter with Sunflower Seed Butter.
You can use dairy free alternatives for any of the dairy products (ie. greek yogurt, cream cheese, milk).
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