Carrot Apple Oat Cake

Ingredients

• CAKE
• 180 g rolled oats
• 300 g finely grated carrots
• 1 medium apple, grated, approximately 150 g
• 45 g walnuts, chopped
• 15 g raisins
• 2 large eggs
• 70 g Greek yogurt or sour cream
• 65–70 g honey
• 20 g melted coconut oil or neutral oil
• 5 g ground cinnamon
• 1 pinch salt
• 5 g baking soda
• 25 g lemon juice
• 2–3 g finely grated lemon zest
• OPTIONAL OAT TOPPING
• 3 tbsp rolled oats
• 1 tsp ground cinnamon
• 1 tbsp coconut oil
• Sweetener, to taste
• OPTIONAL FROSTING
• 250 g cream cheese or ricotta
• 2 tbsp Greek yogurt
• 1/4 tsp vanilla extract
• A splash of lemon juice
• Chopped walnuts, for decorating

Method

1. Preheat the oven to 180°C (350°F).
2. Grease and line a 20 cm cake tin.
3. Combine the rolled oats, grated carrots, grated apple, walnuts and raisins.
4. In a separate bowl, whisk the eggs, yogurt, honey and melted oil.
5. Add the wet mixture to the oat mixture.
6. Add the cinnamon and salt.
7. Mix the baking soda with the lemon juice.
8. Stir the activated baking soda and lemon zest into the batter.
9. Transfer the batter to the prepared tin.
10. For the optional topping, mix the oats, cinnamon, coconut oil and sweetener.
11. Sprinkle the topping over the batter.
12. Bake for 50–55 minutes, until set in the centre.
13. Leave the cake to cool in the tin for 15 minutes.
14. Transfer to a wire rack and cool completely.
15. For the frosting, mix the cream cheese or ricotta with the yogurt, vanilla and lemon juice.
16. Spread the frosting over the cooled cake.
17. Finish with chopped walnuts.