Description
A moist and flavorful carrot cake made with wholesome oats, fresh carrots, and warm spices. Perfect for breakfast or dessert!
Ingredients
Scale
For the Crust:
- For the cake:
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 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 unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tsp milk (as needed)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- In a blender or food processor, pulse rolled oats until coarsely ground (not fine flour).
- In a large bowl, whisk together ground oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat brown sugar, oil, eggs, and vanilla until smooth.
- Fold wet ingredients into dry ingredients until just combined. Stir in grated carrots and crushed pineapple.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool completely before frosting (if using). For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then thin with milk as needed.
- Slice and serve. Store leftovers covered in the refrigerator.
Notes
For extra texture, add 1/2 cup chopped walnuts or raisins to the batter. Cake can be made without frosting for a less sweet option.