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Oatmeal Carrot Cake

Delicious Oatmeal Carrot Cake That'll Steal Your Heart

Enjoy a slice of Oatmeal Carrot Cake that's delicious and wholesome, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour Adds structure to the cake for a lovely crumb.
  • 1 cup whole wheat flour Provides a nutty flavor and additional fiber.
  • 1 cup rolled oats Infuses texture and heartiness into each slice.
  • 1 cup granulated sugar Sweetens the cake while balancing the spices.
  • 1 tablespoon baking powder Ensures a light and fluffy rise.
  • 1 ts baking soda Helps the cake rise by reacting with the acidity in the honey or syrup.
  • 2 ts ground cinnamon Offers that warm, cozy flavor we all adore in baked goods.
  • 1 ts ground nutmeg Complements the spices with depth and warmth.
  • 1 ts ground ginger Adds a hint of spice for a delightful twist.
  • 2 large eggs Binds the ingredients together while adding moisture.
  • ½ cup vegetable oil Keeps the cake moist and tender.
  • ½ cup honey or maple syrup A natural sweetener that enhances the cake's flavor profile.
  • 2 cups shredded carrots The star of our recipe, contributing moisture and sweetness.
  • ½ cup chopped walnuts or pecans (optional) Provide a delightful crunch and rich flavor if desired.
  • ½ cup raisins (optional) Add bursts of sweetness throughout the cake.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, rolled oats, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and ginger.
  3. In a separate bowl, whisk together the eggs, vegetable oil, and honey or maple syrup until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in the shredded carrots and any optional chopped walnuts or raisins.
  6. Transfer the batter into the prepared cake pan, spreading it out evenly.
  7. Bake for 30-35 minutes until the edges pull away from the pan and a toothpick comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2000IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Mix batter until just combined to maintain a tender texture. Use fresh carrots and check the expiration dates on baking powder and baking soda for best results.

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