This delicious and nutritious cake is a wonderful alternative to traditional baked goods. It’s made with rolled oats instead of flour, contains no added sugar, and gets all its natural sweetness from dried fruits, apples, and carrots. It’s soft, moist, and packed with flavor — perfect for breakfast, snack time, or as a guilt-free dessert.
🧾 Ingredients Breakdown
Each ingredient plays an important role in this cake’s taste and texture:
Rolled Oats (2 cups / 200 g)
Blended into a coarse flour, oats replace traditional flour and provide fiber, protein, and a hearty texture.
Baking Powder (1 tsp)
Gives the cake a light lift and helps it rise slightly.
Milk (1 cup / 240 ml)
Use any milk — dairy, almond, oat, soy, etc. — to moisten the mixture and bind the ingredients.
Carrot (1 medium, grated)
Adds moisture, sweetness, and nutrition. Carrots are rich in beta-carotene and fiber.
Apple (1 medium, grated)
Contributes natural sweetness and juiciness. Apples also help to soften the cake’s crumb.
Dried Apricots (9 pieces, chopped)
These add chewiness and a rich, fruity flavor. Soaking them in hot water softens their texture.
Raisins (4 tablespoons, rinsed)
Offer bursts of sweetness throughout the cake and help balance the oats’ earthiness.
🍽️ Method of Preparation
Step-by-Step Instructions:
- Preheat the Oven
Set your oven to 180°C (350°F). Prepare a round or square cake pan by greasing it or lining it with parchment paper. - Process the Oats
Place the rolled oats in a blender or food processor and pulse until they resemble coarse flour. - Combine Dry Ingredients
In a large mixing bowl, combine the oat flour and baking powder. - Add the Wet Ingredients
Pour in the milk, then stir in the grated carrot and apple until evenly mixed. - Incorporate Dried Fruits
Add the chopped apricots and rinsed raisins to the batter. Mix well so the fruits are distributed throughout. - Bake the Cake
Pour the batter into the prepared cake pan. Smooth the top. Bake for 35–45 minutes, or until golden and a toothpick inserted in the center comes out clean. - Cool & Serve
Allow the cake to cool for 10–15 minutes before removing it from the pan. Let it cool completely on a wire rack before slicing.
❓ Frequently Asked Questions (FAQ)
Q: Can I use quick oats instead of rolled oats?
Yes, but rolled oats offer better texture. If using quick oats, reduce blending time to avoid making the mixture too fine.
Q: Can I add nuts or seeds?
Absolutely! Chopped walnuts, almonds, sunflower seeds, or chia seeds can boost texture and nutrition.
Q: Is this cake suitable for diabetics?
Since it contains no added sugar and is sweetened naturally with fruit, it can be suitable in moderation. However, always check with a healthcare provider for personal dietary needs.
Q: How should I store it?
Store the cake in an airtight container in the fridge for up to 5 days. It also freezes well for up to 2 months.
Q: Can I replace the apple or carrot?
You can replace apple with mashed banana or pear. Carrot can be swapped with zucchini for a less sweet version (drain excess moisture if using zucchini).
🥕 Nutrition Highlights (Approximate per serving)
High in fiber
Contains natural sugars only
Gluten-free (if using gluten-free oats)
No added sugar or refined flour
Rich in antioxidants, vitamins A & C
🧁 Serving Ideas
Serve warm with a spoonful of Greek yogurt or nut butter.
Pair with tea or coffee for a healthy afternoon treat.
Add a drizzle of date syrup or honey (if not strictly sugar-free) for extra indulgence.
📝 Final Thoughts
This Oatmeal, Apple & Carrot Cake is a wonderful example of how wholesome ingredients can come together to create something comforting and satisfying. It’s ideal for anyone looking to eat clean, reduce processed ingredients, or enjoy a naturally sweetened dessert.