Carrot Apple Oat Cake
A moist, lightly spiced snacking cake built on rolled oats and grated carrot, with apple folded in for sweetness and a tender crumb. Toasted walnuts and a hint of orange zest give it a warmer, more grown-up character than the usual version, and the oats are partly ground so the cake holds together without turning heavy.
A moist, lightly spiced snacking cake built on rolled oats and grated carrot, with apple folded in for sweetness and a tender crumb. Toasted walnuts and a hint of orange zest give it a warmer, more grown-up character than the usual version, and the oats are partly ground so the cake holds together without turning heavy.
Ingredients
18 ingredients- Fat
- 21g
- Carbs
- 45g
- Protein
- 7g
Whole recipe (8 servings): 3136 kcal
- 1 1/4 cups rolled oats (not instant)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup neutral oil, such as sunflower or canola
- 1/2 cup plain whole-milk yogurt
- 1 teaspoon finely grated orange zest
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely grated carrot (about 2 medium carrots)
- 1 cup peeled and coarsely grated apple (about 1 large apple)
- 3/4 cup chopped walnuts, toasted and cooled
- 2 tablespoons rolled oats, for the top (optional)
Method
8 steps- Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8-inch square pan, line the base with parchment, and grease the parchment.
- Pulse 1 cup of the rolled oats in a food processor or blender until they resemble coarse sand, with some whole flakes remaining. Tip into a large bowl and whisk in the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a second large bowl, whisk the eggs with the brown sugar until smooth and slightly glossy, about 1 minute. Whisk in the oil, yogurt, orange zest, and vanilla until fully combined.
- Stir the grated carrot and apple into the wet mixture. Add the dry ingredients and the toasted walnuts, then fold gently with a spatula just until no dry streaks remain. The batter will be thick and slightly lumpy; do not overmix.
- Scrape the batter into the prepared pan and level the top. If using, scatter the remaining 2 tablespoons rolled oats over the surface.
- Bake on the middle rack for 40 to 45 minutes, until the top is deep golden and a skewer inserted into the centre comes out with only a few moist crumbs. Rotate the pan halfway through if your oven bakes unevenly.
- Cool the cake in the pan for 15 minutes, then turn it out onto a rack, peel off the parchment, and cool completely before slicing.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days and bring to room temperature before serving.
Recipe notes
Helpful tips
- Toasting the walnuts for 6 to 8 minutes in the same oven while it preheats deepens their flavour; cool before folding in.
- If the batter looks stiff, add 1 tablespoon of milk or orange juice to loosen it slightly.
- A handful of raisins or dried cranberries can replace some of the walnuts for a chewier cake.
Equipment
- 9-inch round cake pan or 8-inch square pan
- Parchment paper
- Box grater
- Food processor or blender
- Two large mixing bowls
- Whisk
- Spatula
- Wire cooling rack
- Skewer or cake tester
Storage
Airtight at room temperature for up to 3 days; refrigerated for up to 5 days. Wrap tightly and freeze for up to 2 months, thawing overnight in the fridge.
Additional tips
- The cake is done when a skewer comes out with a few moist crumbs, not wet batter. Grate the apple and carrot on the coarse side of a box grater and do not squeeze them dry, as their moisture is needed. Let the cake cool fully before cutting so the crumb sets.
Recipe inspiration
Inspired by Whisk Takers
Estimated nutrition
Per serving: 392 calories
Fat: 21 g · Carbs: 45 g · Protein: 7 g
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