If you have rolled oats, an apple, and a carrot… you can make this cozy little healthy oatmeal apple and carrot cake. It’s simple, super satisfying, and it makes your kitchen smell unreal once it’s baking…
Watch my Oatmeal, Apple, and Carrot Cake recipe video below, and hit the Like button if it looks like your kind of bake. Subscribe to my YouTube channel for more cozy oat cakes and easy, healthy recipes.
Why you’ll love this healthy oat cake
This is one of those “stir it together, and it works” recipes. No flour, no added sugar, and it still feels like a real slice of cake, in my opinion.
It’s also great for snacky slicing. I love it slightly warm, I love it chilled, I love it straight from the pan… how can you not?!
Texture + flavor of this healthy oat cake
This oat cake tastes sweet and cozy, with warm cinnamon and soft apple pieces throughout. You also get little chewy bits of dried fruit, which is so satisfying.
The texture is moist and tender, but still hearty from the oats. In my opinion, it’s the perfect middle ground between cake and baked oats.
Oatmeal apple and carrot cake ingredients
- 2 cups rolled oats (sprouted gluten-free rolled oats) (200 g)
- 1 teaspoon baking powder
- 1 cup milk (240 ml)
- 1 carrot
- 6 to 7 dried apricots
- 2 to 3 tablespoons raisins
- Hot water, for soaking the dried fruit
- 1 apple
- 1 teaspoon ground cinnamon
- 3 eggs
- A pinch of salt
- 1 tablespoon granulated sugar or sweetener like stevia
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons olive oil
If you’re choosing between oats, go with sprouted rolled oats for this cake. They’re more nutritious, easier to digest, and they give the cake a softer texture. If you need gluten-free, choose a certified gluten-free bag like the one below.
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Note: If you use stevia or another sweetener, the sweetness levels vary a lot. If you know yours is extra strong, start a little lighter next time.
Equipment you’ll need
- Blender or food processor
- Mixing bowl plus a small bowl
- Spatula
- Hand mixer or stand mixer
- Box grater
- Knife and cutting board
- 7-8 inch springform pan
- Parchment paper
- Measuring cups and spoons
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Instructions for this oat cake
Step 1: Heat your oven to 360°F (180°C). Line a 7-inch springform pan with parchment paper.
Step 2: Add the 2 cups rolled oats (200 g) and 1 teaspoon baking powder to a blender or food processor. Pulse until you have a coarse oat flour texture. Think dry and sandy, not super fine.
Step 3: Pour the oat flour into a mixing bowl. Add 1 cup milk (240 ml) and stir until you do not see dry spots. It should look like thick, creamy wet oatmeal. Let it sit for a moment while you prep the next pieces.
Step 4: Peel the carrot. While I am peeling the carrot, hit the Like button and subscribe to the channel so you do not miss my other oat bakes.
Step 5: Grate the carrot using the large holes on your grater, then add it to the bowl and stir until combined.
Top Tip: If your batter is looking extra thick right here, do not stress. Once the eggs go in later, it loosens up and mixes much more easily.
Step 6: Put the dried apricots and raisins in a small bowl and cover them with hot water. Let them soak for about 5 minutes.
Step 7: Cut the apple into small cubes. I like to use a crisp apple like Granny Smith or Honeycrisp because it keeps its shape and gives the cake those sweet, juicy bites.
Step 8: Add the apple to the batter. Add 1 teaspoon ground cinnamon, then stir until everything is mixed in. Your kitchen is going to smell absolutely amazing once this hits the oven.
Step 9: Drain the soaked apricots and chop them into small pieces. Add the chopped apricots and the raisins to the batter, then stir until combined.
Step 10: In a separate bowl, add 3 eggs, a pinch of salt, 1 tablespoon sugar or sweetener, and 1 teaspoon vanilla extract. Mix with an electric mixer until smooth and a little foamy.
Step 11: Pour the egg mixture into the batter and mix until everything comes together.
Step 12: Stir in 1 to 2 tablespoons olive oil until it disappears into the batter.
Step 13: Pour the batter into the prepared pan and smooth the top.
Step 14: Bake at 360°F (180°C) for 45 to 50 minutes. Start checking at 45 minutes. The top should look set, and a toothpick should come out mostly clean with a few moist bits.
Step 15: Let the cake cool for about 15 to 20 minutes, then remove the sides of the springform pan and carefully peel away the parchment paper.
Related Recipe: If you liked this oat cake, check out my other apple oatmeal loaf cake next here.
Moist Oatmeal Apple and Carrot Cake
8
servings20
minutes50
minutes192
kcal1
hour10
minutesIf you’ve got oats, an apple, and a carrot, you can make this cozy little cake today. It’s soft, cinnamon scented, and super satisfying, even though there’s no flour.
Keep the screen of your device on
Ingredients
2 cups (200 g) oat flakes (sprouted gluten-free rolled oats)
1 teaspoon (4 g) baking powder
1 cup (240 ml) milk
1 piece carrot
6 to 7 pieces dried apricots
2 to 3 tablespoons raisins
1 piece apple
1 teaspoon (2.5 g) ground cinnamon
3 pieces eggs
pinch salt
1 tablespoon (12–13 g) sugar or sweetener stevia
1 teaspoon (5 ml) vanilla extract
1 to 2 tablespoons (15–30 ml) olive oil
Directions
- Add 2 cups of rolled oats to a blender, pulse with 1 teaspoon of baking powder until coarse oat flour forms.
- Mix oat flour with 1 cup of milk until a thick and creamy batter forms; let sit for a moment.
- Peel and grate 1 carrot with large grater holes; add to the batter, mix until combined.
- Soak 6 to 7 dried apricots and 2 to 3 tablespoons of raisins in hot water for 5 minutes, then drain.
- Cut 1 apple into small cubes; use a crisp variety like Granny Smith or Honeycrisp.
- Add apple pieces and 1 teaspoon of ground cinnamon to the batter; mix everything well.
- Chop and add drained apricots and raisins to the batter, mixing until the fruit is evenly distributed.
- In a separate bowl, mix 3 eggs, a pinch of salt, 1 tablespoon sugar, and 1 teaspoon vanilla until foamy.
- Combine egg mixture into batter, add 1 to 2 tablespoons of olive oil, and mix until glossy.
- Line a 7-inch springform pan with parchment paper, pour in the batter, and smooth the top.
- Bake in a preheated oven at 360°F (180°C) for 45-50 minutes until golden on top.
- Let cool for 15-20 minutes before removing from the pan and peeling off the parchment paper.
Recipe Video
Notes
- Ingredient swaps that still work: Swap the milk 1 for 1 with any milk you like, including almond or oat milk. You can also use coconut oil instead of the olive oil, the same amount, and either one keeps the cake soft.
- Dried fruit options and prep: If you do not have apricots, swap in chopped dates, dried cranberries, dried cherries, or chopped prunes in a similar amount. Always soak the dried fruit in hot water first so it turns plump and soft instead of staying chewy and dry after baking.
- Fix a soft or soggy center: If the middle feels too soft, bake longer in small bursts and check again, because oat cakes often need a little extra time to fully set. If it seems baked but still feels tender, chill the cake before slicing and it will firm up a lot.
- Pan and equipment alternatives: If you do not have a springform pan, bake it in a similar-sized round cake pan, just line the bottom with parchment and grease the sides well. If you use a bigger pan, the cake will bake faster, so start checking a bit earlier.
- Storage and reheating: Store slices in an airtight container in the fridge for about 4 to 5 days. Warm a slice in the microwave, or reheat in a 350°F oven until warmed through if you want it more cake-like.
- Make it more nutritious and gluten-free: Use 2 cups sprouted gluten-free rolled oats (200 g) instead of regular rolled oats. Make sure the package says gluten-free, then blend them into oat flour and make the cake the same way.
- Sweetener options that work well: For the most classic taste, use 1 tablespoon of sugar. For stevia, start with 1 tablespoon stevia sweetener if yours is a 1:1 baking blend, but if it’s a concentrated stevia, start much smaller and follow the label. For other sugar-free options, use 1 tablespoon of a 1:1 monk fruit baking blend, or use 1 1/2 tablespoons allulose for similar sweetness.
Nutrition Facts
- Total number of serves: 8
- Calories: 192kcal
- Fat: 7.1g
- Carbohydrates: 25.5g
- Protein: 6.5g
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Storage
Store leftover oat cake in an airtight container in the fridge for up to 4 to 5 days. This cake stays moist, and the flavor gets even cozier the next day.
A slice warms up great in the oven, and for a slightly toasty top, warm slices in a 350°F oven until heated through.
More yummy oat cake recipes
If you enjoyed this Oatmeal, Apple, and Carrot Cake, check out more oat cake recipes below… especially the cozy, snacky ones. How can you not?!
Try these recipes next if you’re in the mood for more wholesome, cozy oat-based desserts:
- Moist Banana Oatmeal Cake Recipe with a Chocolate Twist (No Sugar & No Gluten) – Soft, naturally sweet banana oatmeal cake with a hint of chocolate, completely sugar-free and gluten-free.
- Cottage Cheese and Oats – No Sugar! Healthy Cheesecake– A creamy, high-protein cheesecake made with oats and cottage cheese, light yet satisfying without added sugar.
- Wholesome Oat Apple Cake – Dive into Healthier, Low-Sugar Baking– A soft and comforting oat apple cake that’s gently sweetened and perfect for breakfast, snacks, or dessert.
And please leave a comment or questions about this Oatmeal, Apple, and Carrot Cake in the blog comments or in the YouTube video comments. I try to respond to as many as I can… seriously, I love hearing how it turned out for you.