This moist and flavorful Carrot and Oatmeal Cake combines the natural sweetness of carrots with the hearty texture of oats. Perfect for an afternoon snack or a special dessert, it’s packed with warm spices and a hint of nuttiness.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 ¼ cups all-purpose flour
- 1 cup brown sugar (lightly packed)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- Prepare the oat mixture: Place the oats in a bowl and pour ½ cup of warm water over them. Let the oats soak for 10 minutes.
- Mix the wet ingredients: In a large bowl, beat the eggs with brown sugar, then add the vegetable oil and vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine everything: Add the soaked oats and grated carrots to the wet ingredients. Stir to combine. Gradually add the dry ingredients to the wet mixture until fully incorporated. Fold in the walnuts and raisins if using.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve plain or with cream cheese frosting if desired.
Enjoy this delightful and wholesome carrot and oatmeal cake!