A delicious, moist, naturally sweet cake made with wholesome oats, fresh apples, and grated carrots. It’s perfect for breakfast, an afternoon snack, or a healthier homemade dessert.
Prep time
15 minutes
Bake time
35–45 minutes
Servings
8 slices
Difficulty
Easy
Ingredients
Dry ingredients
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2 cups rolled oats (180 g)
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg (optional)
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A pinch of salt
Wet ingredients
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2 medium apples, peeled and grated
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1 cup finely grated carrots (about 2 medium carrots)
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2 large eggs
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½ cup plain Greek yogurt (120 g)
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¼ cup honey or maple syrup (60 ml)
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¼ cup milk (60 ml)
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1 teaspoon vanilla extract
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2 tablespoons olive oil or melted coconut oil
Optional toppings
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¼ cup chopped walnuts or pecans
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2 tablespoons raisins
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A light sprinkle of oats and cinnamon
Instructions
Step 1: Prepare the ingredients
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan or line it with parchment paper. Grate the apples and carrots finely. If the apples release a lot of liquid, gently squeeze out a little excess juice.
Step 2: Prepare the oat flour
Blend the rolled oats in a blender or food processor until they form a fine flour. For a more rustic texture, leave some oats slightly coarse.
Step 3: Mix the wet ingredients
In a large bowl, whisk together the eggs, Greek yogurt, honey, milk, vanilla extract, and oil until smooth and well combined.
Step 4: Add the apples and carrots
Stir the grated apples and carrots into the wet mixture. Mix thoroughly so the fruit and vegetables are evenly distributed throughout the batter.
Step 5: Combine the dry ingredients
In a separate bowl, combine the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the nuts or raisins, if using.
Step 6: Fill the cake pan
Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle a few oats or chopped nuts over the top for extra texture.
Step 7: Bake the cake
Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, loosely cover it with foil for the final part of baking.
Step 8: Cool and serve
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack. Allow it to cool before slicing so it holds together nicely. Serve plain or with a spoonful of Greek yogurt.
Helpful tips
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For a sweeter cake: Use naturally sweet apples and add a little extra honey to taste.
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For extra moisture: Avoid overbaking, and measure the oats accurately.
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For a gluten-free cake: Use certified gluten-free oats.
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For a sugar-free version: Omit the honey or syrup and use very ripe, sweet apples; the cake will be less sweet.
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For storage: Keep covered in the refrigerator for up to 4–5 days, or freeze individual slices for up to 2–3 months.
Frequently asked questions
1. Can I make this cake without a blender?
Yes. Use oat flour instead of rolled oats, or leave the oats whole for a heartier texture. The cake may be denser.
2. Can I make it without eggs?
You can try replacing each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture thicken before adding it. The cake may be more delicate.
3. Is this cake healthy?
It contains oats, apples, and carrots, which provide fiber and other nutrients. Its overall nutritional value depends on the ingredients and portion size. Honey and maple syrup still count as added sugars.
4. How do I know when the cake is ready?
The top should look set and lightly golden, and a toothpick inserted in the center should come out mostly clean, without wet batter.
5. Can I make muffins instead?
Yes. Divide the batter among lined muffin cups and bake at 350°F (175°C) for approximately 18–25 minutes, checking for doneness.
Enjoy your homemade Oat, Apple & Carrot Cake! A soft, warmly spiced treat that brings together the sweetness of apples, the goodness of carrots, and the hearty texture of oats.