Carrot Oat Cake
A perfect breakfast or dessert for the soul
Servings: 4
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!