This wholesome fruitcake is a nourishing twist on a classic, crafted without sugar or flour. Instead, it relies on the natural sweetness of dried fruits and the hearty texture of oats to create a moist, flavorful loaf. The combination of grated carrot, apple, raisins, and apricots brings a balance of earthy, fruity, and subtly tangy notes, while oats provide structure and a rustic character. It is a recipe that celebrates simplicity and health-conscious choices, proving that desserts can be both indulgent and nourishing.
The cake is soft yet dense, with bursts of sweetness from the dried fruit and a gentle aroma from the baked oats. It is perfect for breakfast, as a snack, or even as a guilt-free dessert. The absence of refined sugar and flour makes it suitable for those who prefer natural ingredients, while the inclusion of fruits and vegetables adds depth and nutrition.
INGREDIENTS
- 2 cups (200 g) rolled oats, chopped in a blender
- 1 teaspoon baking powder
- 1 cup (240 ml) milk of your choice (dairy or plant-based)
- 1 medium carrot, grated
- 1 medium apple, grated
- 9 dried apricots, rinsed with hot water and chopped
- 4 tablespoons raisins, rinsed with hot water
INSTRUCTION
- Prepare the oats: Chop rolled oats in a blender until they resemble coarse flour. This creates the base of the cake, replacing traditional flour.
- Mix dry ingredients: In a large bowl, combine the blended oats with baking powder. Stir well to ensure even distribution.
- Add milk: Pour in the milk gradually, stirring until a thick batter forms. The milk hydrates the oats and helps bind the mixture.
- Incorporate fruits and vegetables: Add grated carrot and apple to the batter. These provide moisture, natural sweetness, and flavor.
- Add dried fruits: Stir in chopped apricots and raisins. Their chewy texture and concentrated sweetness enhance the cake’s richness.
- Combine thoroughly: Mix until all ingredients are evenly distributed. The batter should be thick but spreadable.
- Bake: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top. Bake for 35–40 minutes, or until the cake is firm and golden brown.
- Cool and serve: Allow the cake to cool before slicing. This helps the flavors settle and makes cutting easier.
SERVINGS
This recipe yields 8–10 slices, depending on portion size.
NOTE
This oatmeal, apple, and carrot fruitcake is a celebration of natural ingredients and mindful baking. By eliminating sugar and flour, it focuses on the inherent sweetness of fruits and the hearty texture of oats. The grated carrot and apple add moisture and subtle flavor, while apricots and raisins provide bursts of sweetness.
The recipe emphasizes balance and nourishment. Each ingredient contributes to the overall texture and flavor, creating a cake that feels indulgent yet wholesome. It is versatile, suitable for breakfast, snacks, or dessert, and pairs beautifully with tea or coffee.
This cake embodies the joy of baking with simple, natural ingredients. It reminds us that desserts don’t need to rely on refined sugar or flour to be satisfying. Instead, they can highlight the flavors of fruits, vegetables, and grains, offering both comfort and nutrition.
By preparing this fruitcake, you engage in a ritual of care and creativity. It is a dish that connects tradition with modern health-conscious choices, proving that baking can be both indulgent and mindful. Whether shared with family or enjoyed alone, it brings warmth, flavor, and a sense of accomplishment to the table.