Here’s a delicious and wholesome Oatmeal, Apple, and Carrot Cake recipe — moist, flavorful, and perfect for breakfast or dessert:
🧾 Ingredients (8–10 servings)
Dry ingredients:
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- ½ tsp salt
Wet ingredients:
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup brown sugar or cane sugar
- 1 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup peeled and grated apple (about 1 medium apple)
Optional toppings/frosting:
- ½ cup cream cheese, softened
- 2–3 tbsp powdered sugar
- ½ tsp vanilla extract
- Chopped nuts or raisins
🍰 Instructions
- Preheat oven:
- Set oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- Mix dry ingredients:
- In a bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients:
- In a separate bowl, beat eggs with sugar, oil, and vanilla until smooth.
- Fold in grated carrots and apple.
- Combine:
- Add dry ingredients to the wet mixture. Stir until just combined. Do not overmix.
- Bake:
- Pour batter into the prepared pan.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- Optional frosting:
- Beat cream cheese with powdered sugar and vanilla until smooth. Spread over cooled cake.
- Sprinkle chopped nuts or raisins on top if desired.
💡 Tips:
- For extra moisture, add ¼ cup applesauce or crushed pineapple.
- You can use a 9-inch round pan instead of a square pan; adjust baking time slightly.
- This cake keeps well in the fridge for 3–4 days and tastes even better the next day.
If you want, I can also give a single-layer version in a slow cooker — it’s extra moist and perfect for hands-off baking.
Do you want me to share that version?
