Oatmeal Apple Carrot Cake

by

Moist, wholesome, and naturally sweet, this flourless oatmeal apple carrot cake is packed with fresh fruit and veggies—perfect for breakfast or a healthy anytime snack, with zero refined sugar.

Why You’ll Love This Recipe

  • Naturally sweetened: Made with fruit, raisins, and optional honey or maple syrup.
  • No refined flour: Oats provide fiber and whole grain goodness.
  • Moist and flavorful: Apples and carrots make this cake soft and naturally juicy.
  • Perfect any time of day: Breakfast, snack, or a post-meal treat.
  • Customizable and allergy-friendly: Easily made gluten-free, dairy-free, or vegan.

Ingredients

  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup milk (dairy or plant-based)
  • 1 large apple, grated
  • 1 medium carrot, grated
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts (optional)
  • 2 tbsp honey or maple syrup (optional)
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
  2. In a large bowl, combine rolled oats, baking powder, baking soda, cinnamon, and salt.
  3. Add the milk, grated apple, grated carrot, raisins, walnuts (if using), honey or maple syrup (if using), and vanilla extract. Mix until the batter is fully combined.
  4. Pour the mixture into the prepared loaf pan, spreading evenly.
  5. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  6. Allow to cool in the pan for 10 minutes before transferring to a wire rack. Let cool completely.
  7. Slice and serve, warm or chilled.

Servings And Timing

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 8
  • Calories per serving: ~180 kcal

Variations

  • Add spices: Include nutmeg or ginger for more warmth.
  • Use pear instead of apple: Adds a softer, juicier texture.
  • Nut-free version: Omit walnuts or swap with sunflower seeds.
  • Coconut twist: Add shredded unsweetened coconut for extra texture.
  • Mini loaves or muffins: Bake in muffin tins or mini loaf pans—reduce baking time accordingly.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.
You can also freeze individual slices and thaw overnight or toast directly from frozen.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be a bit softer and less hearty.

Is this cake gluten-free?

Use certified gluten-free oats to ensure the recipe is gluten-free.

Can I skip the honey or maple syrup?

Yes, especially if your apple is sweet—it’s naturally sweetened enough for many palates.

What kind of apple works best?

A sweet-tart apple like Fuji, Gala, or Honeycrisp balances the flavors nicely.

Can I make this vegan?

Yes, just use plant-based milk and maple syrup instead of honey.

Will the cake rise a lot?

It has a gentle rise—more like a moist breakfast loaf than a fluffy cake.

Can I add eggs for more protein?

You can add one egg to the batter if desired, though it’s not necessary.

Can I blend the oats first?

Yes, for a smoother texture, pulse the oats in a blender or food processor before mixing.

Does it taste like traditional carrot cake?

It’s less sweet and more wholesome but shares similar cozy, spiced flavors.

Is this good for kids?

Absolutely! It’s naturally sweet, soft, and full of nutritious ingredients.

Conclusion

This oatmeal apple carrot cake is a deliciously smart way to enjoy dessert flavors with breakfast-level nutrition. It’s quick to prepare, endlessly customizable, and made with ingredients you likely have on hand. Whether you’re looking for a healthy snack or a clean-eating breakfast bake, this cake checks all the boxes for flavor, texture, and wholesomeness.

Print
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A thick slice of moist oatmeal apple carrot cake with visible chunks of apple, shredded carrot, cream cheese swirls, and pecans on a white plate.

Oatmeal Apple Carrot Cake

  • Author: Chef Clara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Moist, wholesome, and naturally sweet, this flourless oatmeal apple carrot cake is packed with fresh fruit and veggies—perfect for breakfast or a healthy anytime snack, with zero refined sugar.

Ingredients

Scale

  • 2 cups rolled oats

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

  • 1 cup milk (dairy or plant-based)

  • 1 large apple, grated

  • 1 medium carrot, grated

  • 1/4 cup raisins

  • 1/4 cup chopped walnuts (optional)

  • 2 tbsp honey or maple syrup (optional)

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.

  • In a large bowl, mix oats, baking powder, baking soda, cinnamon, and salt.

  • Add milk, grated apple and carrot, raisins, walnuts (if using), sweetener (if using), and vanilla. Stir until fully combined.

  • Pour mixture into prepared loaf pan and smooth the top.

  • Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.

  • Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

 

  • Slice and serve.

Notes

  • For gluten-free, use certified GF oats.

  • Store in the fridge for up to 5 days; also freezer-friendly.

 

  • Add a drizzle of almond butter or Greek yogurt for extra richness.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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