Healthy Carrot & Oat Cake
Ingredients
1 cup Rolled oats (blended into flour or kept whole for texture)
1 large Carrot (grated finely)
2 Large eggs
1/4 cup Greek yogurt or applesauce (for moisture)
3 tbsp Honey or maple syrup
1 tsp Baking powder
1 tsp Cinnamon
Optional: A handful of raisins or chopped walnuts (as seen in the image)
Instructions
Prep the Base: Preheat your oven to 180°C. Lightly grease a small round baking tin.
Mix Wet Ingredients: In a bowl, whisk the eggs, honey, and yogurt until smooth. Stir in the finely grated carrot.
Add Dry Ingredients: Fold in the oats, baking powder, and cinnamon. If you prefer a smoother cake, pulse the oats in a blender for a few seconds first to create “oat flour.”
Fold in Extras: Gently stir in your raisins or nuts.
Bake: Pour the batter into the tin. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let it cool for 10 minutes before slicing.
Quick Tips for Success
The Carrot: Squeeze the excess moisture out of the grated carrots before adding them to the bowl to prevent the cake from getting soggy.
Texture: If the batter looks too dry, add a splash of milk (dairy or plant-based).
Pro Tip: This cake tastes even better the next day once the flavors have had time to settle!