Ingredients (for one 8-inch cake)
Dry ingredients:
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1 cup rolled oats
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1 cup all-purpose flour (can substitute half with whole wheat flour)
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1 tsp baking soda
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1 tsp baking powder
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1 tsp cinnamon
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½ tsp nutmeg (optional)
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¼ tsp salt
Wet ingredients:
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2 large eggs
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½ cup vegetable oil (or melted coconut oil)
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½ cup brown sugar (or honey/maple syrup)
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1 tsp vanilla extract
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½ cup plain yogurt or milk
Add-ins:
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1 cup grated carrots (about 2 medium carrots)
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1 medium apple, peeled and grated (or finely chopped)
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½ cup chopped nuts (walnuts or pecans, optional)
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½ cup raisins (optional)
Instructions
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Preheat oven:
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350°F (175°C). Grease and line an 8-inch cake pan.
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Mix dry ingredients:
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In a bowl, combine oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Mix wet ingredients:
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In another bowl, whisk eggs, sugar, oil, vanilla, and yogurt/milk until smooth.
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Combine wet and dry:
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Gradually add the dry ingredients to the wet mixture and stir until just combined.
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Add carrots, apple, and extras:
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Fold in grated carrots, apple, nuts, and raisins (if using).
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Bake:
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Pour batter into the prepared pan and bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and serve:
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
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Optional: dust with powdered sugar, drizzle with icing, or spread a thin layer of cream cheese frosting.
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💡 Tips:
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For extra moistness, you can soak the oats in milk for 10–15 minutes before mixing.
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Adjust sweetness by using more or less sugar/honey.
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This cake keeps well in the fridge for 3–4 days.
If you want, I can also give you a gluten-free version using only oats that’s just as moist and delicious. Do you want me to?
