Description
A wholesome and delicious carrot cake made with oatmeal for added texture and nutrition. Perfect for breakfast or dessert!
Ingredients
Scale
For the Crust:
- For the cake:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- For the frosting (optional):
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a blender, pulse rolled oats until finely ground (like flour).
- In a large bowl, whisk together oat flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, then mix in maple syrup, coconut oil, and vanilla extract.
- Fold wet ingredients into dry ingredients until just combined.
- Stir in grated carrots and crushed pineapple.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool completely before frosting (if using).
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then spread over cooled cake.
Notes
For a dairy-free option, skip the frosting or use a vegan cream cheese alternative. Store leftovers in the refrigerator for up to 5 days.