A soft, moist and lightly spiced homemade cake made with wholesome oats, fresh apples and grated carrots. It is perfect for breakfast, an afternoon snack, or a simple dessert.

Servings: 8–10
Prep Time: 20 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour
Oven Temperature: 350°F (175°C)

Ingredients

Dry Ingredients

1½ cups (135 g) rolled oats
1 cup (125 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt

Wet Ingredients

2 large eggs
½ cup (100 g) brown sugar
¼ cup (60 ml) melted butter or neutral oil
1 tsp vanilla extract
½ cup (120 g) plain Greek yogurt or regular yogurt
2 tbsp milk, if needed

Fruits & Vegetables

1 medium apple, peeled and grated
1 cup (100–110 g) finely grated carrot
½ cup (60 g) raisins, optional
⅓ cup (40 g) chopped walnuts or pecans, optional

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.

If using a loaf pan, use approximately a 9 × 5-inch (23 × 13 cm) pan.

2. Prepare the Apple and Carrot

Peel and grate the apple.

Grate the carrot finely.

If the grated apple releases a lot of liquid, gently squeeze out some of the excess moisture. Don’t squeeze it completely dry—the moisture helps keep the cake soft.

Set the apple and carrot aside.

3. Combine the Dry Ingredients

In a large bowl, whisk together:

Rolled oats
Flour
Baking powder
Baking soda
Cinnamon
Nutmeg
Salt

Mix until evenly distributed.

4. Mix the Wet Ingredients

In another large bowl, whisk the eggs and brown sugar for about 1–2 minutes.

Add the melted butter or oil, vanilla and yogurt.

Whisk until smooth.

5. Add the Apple and Carrot

Stir the grated apple and carrot into the wet mixture.

If using raisins or chopped nuts, you can add them now or fold them in with the dry ingredients.

6. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture.

Fold gently with a spatula until just combined.

Do not overmix.

The batter should be thick and moist. If it seems unusually dry, add 1–2 tablespoons of milk.

Let the batter sit for 5 minutes so the oats can absorb some moisture.

7. Transfer to the Pan

Pour the batter into the prepared cake pan.

Spread the top evenly with a spatula.

For an attractive finish, sprinkle a few oats and chopped walnuts over the top.

8. Bake

Place the cake in the preheated oven.

Bake for approximately 35–45 minutes.

The cake is ready when:

The top is lightly golden.
The center feels set.
A toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top starts browning too quickly, loosely cover it with foil during the final 10–15 minutes.

9. Cool

Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.

Transfer it to a wire rack and allow it to cool completely before slicing.

Optional Simple Yogurt Topping

For a creamy topping, mix:

½ cup (120 g) Greek yogurt
1 tbsp honey or maple syrup
½ tsp vanilla extract
¼ tsp cinnamon

Spread over the completely cooled cake.

You can finish with chopped walnuts, a light sprinkle of cinnamon, or thin apple slices.

Recipe Tips

Finely grate the carrot: This helps the carrot soften properly during baking.

Don’t overmix: Overmixing can make the cake dense.

Use a flavorful apple: Apples such as Granny Smith, Honeycrisp or Gala work well.

Check the cake early: Oven temperatures vary, so start checking around 35 minutes.

Let it cool: The texture becomes more stable and easier to slice as it cools.

For extra moisture: Add 2–3 tablespoons of unsweetened applesauce to the batter.

Easy Variations

Apple Cinnamon Cake

Increase cinnamon to 1½ tsp and add a small diced apple to the batter.

Carrot Walnut Cake

Add ½ cup chopped walnuts and a pinch of extra cinnamon.

Raisin Version

Add ½ cup raisins. Soaking them in warm water for 10 minutes first makes them softer.

Chocolate Version

Add ¼ cup mini chocolate chips for a sweeter treat.

Orange-Carrot Version

Add 1 tsp finely grated orange zest for a fresh citrus flavor.

Storage

Room temperature: Store covered for up to 2 days.

Refrigerator: Store in an airtight container for up to 5 days, especially if using the yogurt topping.

Freezer: Wrap individual slices well and freeze for up to about 2 months.

Thaw in the refrigerator or at room temperature.

Q&A

Q: Can I make this cake without all-purpose flour?

Yes. You can replace the flour with additional finely ground oat flour. The texture may be slightly softer and more delicate.

Q: Can I use quick oats?

Yes. Quick oats work, although rolled oats provide a little more texture.

Q: Can I use oat flour?

Yes. Use approximately 1 cup (100–110 g) oat flour in place of the all-purpose flour.

Q: Do I need to peel the apple?

Not necessarily. If the apple has thin, clean skin, you can leave it on. Peeling gives the cake a smoother texture.

Q: Why is my cake too wet in the center?

The apple and carrot can contain different amounts of moisture. Make sure excess liquid from the grated apple is gently squeezed out, and bake until the center is fully set.

Q: Why did my cake turn out dense?

The most common causes are overmixing, too much moisture, or expired baking powder/baking soda. Mix only until the ingredients are combined.

Q: Can I reduce the sugar?

Yes. You can reduce the brown sugar to ⅓ cup. The finished cake will be less sweet.

Q: Can I use honey instead of brown sugar?

Yes, although it changes the texture slightly. Start with about ⅓ cup honey and reduce other liquid slightly if the batter becomes too wet.

Q: Can I make it dairy-free?

Yes. Use plant-based yogurt and dairy-free butter or a neutral oil. Use plant-based milk if needed.

Q: Can I make it egg-free?

Yes. A practical substitute is 2 flax eggs made from ground flaxseed and water, although the cake will have a slightly different texture.

Q: Can I add nuts?

Absolutely. Walnuts and pecans pair especially well with apple and carrot.

Q: Can I add raisins?

Yes. Raisins add natural sweetness and a chewy texture.

Q: How do I know when it’s fully baked?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.

Q: Can I make muffins with this batter?

Yes. Divide the batter between lined muffin cups and bake at 350°F (175°C) for approximately 18–25 minutes, checking with a toothpick.

Serving Ideas

Serve slices:

Warm with a little yogurt
With fresh apple slices
With a light drizzle of honey
With tea or coffee
As a breakfast or afternoon snack

Approximate Nutrition

Per serving, assuming 10 servings and no optional toppings:

Calories: ~220–250
Protein: ~5–7 g
Carbohydrates: ~34–38 g
Fat: ~8–10 g
Fiber: ~3–4 g

Nutrition is approximate and varies according to the exact ingredients and portion size.