Carrot, Apple, and Oat Cake

A nutrient-dense, flourless bake that is perfect for breakfast or a healthy snack.

Ingredients

100g Oat flakes (whole grain or quick oats)
1 Medium carrot (peeled and grated)
1 Medium apple (peeled and grated)
1 Ripe banana (mashed, acts as the primary natural sweetener)
2 Large eggs
1 tsp Baking powder
½ tsp Cinnamon powder
½ tsp Vanilla essence
1 pinch Salt
Optional: A handful of chopped nuts or raisins for extra texture

Step-by-Step Instructions

1. Prepare the Base

Preheat your oven to 180°C (350°F). Grease a small cake pan or line it with parchment paper. In a large bowl, mash the ripe banana until smooth.

2. Combine Wet Ingredients

Whisk the two eggs into the mashed banana. Stir in the vanilla essence.

3. Prep the Fruit and Veg

Add the grated carrot and grated apple to the egg mixture. Stir until well combined. The moisture from the apple and carrot will help hydrate the oats.

4. Add Dry Ingredients

Fold in the oat flakes, cinnamon powder, baking powder, and salt. If you are using chopped nuts or raisins, fold them in now.

5. Let it Rest

Allow the batter to sit for about 5–10 minutes. This allows the oats to soften and soak up the liquid, ensuring your cake isn’t crumbly.

6. Bake

Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

7. Cool and Serve

Let the cake cool completely in the pan before slicing. Since this cake has no flour, it needs that cooling time to set its structure.

Pro-Tips

For the Frosting: While the cake is sugar-free, you can top it with a mix of Greek yogurt and a little honey (as seen in the photo) for a “cream cheese” style finish without the heavy calories.
Oat Texture: If you prefer a smoother, more cake-like texture rather than a rustic oat texture, you can pulse your oat flakes in a blender for a few seconds to create a coarse oat flour before adding them to the mix.