Introduction

This Oatmeal Carrot Cake is a wholesome twist on a classic favorite, packed with rolled oats, shredded carrots, and natural sweetness. It’s moist, flavorful, and topped with a healthy cream cheese frosting that makes it perfect for any occasion.

Oatmeal Carrot Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

4 cups old fashioned rolled oats (divided)
1 ½ teaspoons cinnamon
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup pulp-free orange juice
¾ cup applesauce
¾ cup maple syrup
2 large eggs
3 Tablespoons olive oil or avocado oil
2 teaspoons vanilla extract
1 ½ cups shredded carrots
¾ cup raisins
Healthy cream cheese frosting (see recipe below or use store-bought)
Chopped walnuts for topping (optional)

Instructions

Step 1: Preheat the oven to 350ºF. Prepare three 6-inch cake pans by spraying them with cooking spray or lightly greasing with coconut oil, then set aside.
Step 2: In a high-powered blender, combine 2 ½ cups rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil, and vanilla extract. Blend until the mixture is smooth, using a tamper if needed to help incorporate all ingredients.
Step 3: Gently fold the remaining 1 ½ cups rolled oats, shredded carrots, and raisins into the batter until well distributed.
Step 4: Divide the batter evenly among the prepared cake pans. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 5: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Once the cakes are at room temperature, spread the healthy cream cheese frosting on top of each layer. Sprinkle with chopped walnuts if desired.
Step 7: Slice the cake and serve. Enjoy this nutritious treat any time of day!

Tips & Variations

For a nuttier texture, toast the oats lightly before blending.
Replace raisins with chopped dates or dried cranberries for a different flavor.
Use coconut oil instead of olive or avocado oil for a subtle tropical note.
To make it vegan, substitute eggs with flax eggs and use a vegan cream cheese frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep it longer, wrap the cake layers tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving. Reheat slices gently in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, ensure you use certified gluten-free rolled oats to keep the recipe gluten-free.

What can I use instead of cream cheese frosting?

You can use a simple yogurt-based frosting or a dairy-free frosting alternative if you prefer a lighter or dairy-free option.

Oatmeal Carrot Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 92 reviews

This Oatmeal Carrot Cake is a wholesome twist on the classic dessert, combining the hearty texture of rolled oats with the natural sweetness of shredded carrots and raisins. Sweetened naturally with maple syrup and flavored with cinnamon and vanilla, this cake is moist and delicious. Topped with a healthy cream cheese frosting and optional chopped walnuts for added crunch, it makes a perfect treat for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Three 6-inch cake layers (about 8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dry Ingredients

4 cups old fashioned rolled oats (divided)
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon salt

Wet Ingredients

¾ cup pulp-free orange juice
¾ cup applesauce
¾ cup maple syrup
2 large eggs
3 Tablespoons olive oil or avocado oil
2 teaspoons vanilla extract

Additional Ingredients

1 ½ cups shredded carrots
¾ cup raisins
Healthy cream cheese frosting (quantity as desired for frosting)
Chopped walnuts for topping (optional)

Instructions

Prep: Preheat your oven to 350ºF (175ºC). Grease three 6-inch cake pans using cooking spray or coconut oil to prevent sticking, then set them aside.
Blend: In a high-powered blender, combine 2 ½ cups of rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, olive or avocado oil, and vanilla extract. Blend the mixture until it becomes smooth, using a tamper as needed to push ingredients down.
Add: Transfer the batter to a mixing bowl and gently fold in the remaining 1 ½ cups of rolled oats, shredded carrots, and raisins, ensuring even distribution without over-mixing.
Bake: Divide the batter evenly among the prepared cake pans. Place them in the preheated oven and bake for 20-25 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
Cool: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
Frost: Once the cakes have reached room temperature, frost them generously with your preferred healthy cream cheese frosting. Optionally, sprinkle chopped walnuts on top for added texture and flavor.
Serve: Slice the cake and serve. Enjoy this moist, naturally sweetened carrot cake as a delightful snack or dessert.

Notes

Use pulp-free orange juice to avoid lumps in the batter.
Rolling oats give a hearty texture; avoid instant oats for best results.
For a vegan version, substitute eggs with flax eggs and use vegan cream cheese for frosting.
Chilling the frosting before spreading helps achieve a smoother finish.
Chopped walnuts add nice crunch but can be omitted for nut-free diets.

Keywords: Oatmeal carrot cake, healthy carrot cake, maple syrup cake, cream cheese frosting, gluten-free oats cake, natural sweetener dessert, healthy carrot dessert