Carrot, Oats, and Apple Oatmeal Cake

Ingredients

• 1½ cups rolled oats (180 g)
• 2½ cups finely grated carrots (300 g)
• 1 medium grated apple (≈ 150 g)
• ⅓ cup chopped walnuts (45 g)
• 1 tbsp raisins (15 g)
• 2 large eggs
• 4½ tbsp Greek yogurt or sour cream (70 g)
• 3–3½ tbsp honey (65–70 g)
• 1½ tbsp melted coconut or neutral oil (20 g)
• ¾ tbsp ground cinnamon (5 g)
• a pinch salt (1 g)
• 1 tsp baking soda (5 g)
• 1½ tbsp lemon juice (25 g)
• 1 tsp lemon zest (2–3 g)
• Optional crunchy topping: 3 tbsp rolled oats, 1 tsp ground cinnamon, 1 tbsp coconut oil, sweetener to taste
• Cream cheese frosting: 9 oz cream cheese or ricotta (≈ 250 g), 2 tbsp Greek yogurt, ¼ tsp vanilla extract, a splash of lemon juice, chopped walnuts for garnish

Method

1. Preheat oven to 350°F (180°C).
2. Mix rolled oats, grated carrots, grated apple, chopped walnuts, and raisins in a bowl.
3. In another bowl, whisk eggs, Greek yogurt or sour cream, honey, and melted oil.
4. Combine wet ingredients with dry ingredients.
5. Add ground cinnamon, salt, baking soda, lemon juice, and lemon zest; mix well.
6. Pour batter into an 8-inch (20 cm) pan.
7. Optionally, prepare crunchy topping by mixing oats, cinnamon, coconut oil, and sweetener; sprinkle on top.
8. Bake for 50–55 minutes until cooked through.
9. Prepare frosting by mixing cream cheese or ricotta, Greek yogurt, vanilla extract, and lemon juice.
10. Once cake cools, spread frosting and garnish with chopped walnuts.