Recipes / Desserts / Oat, apple and carrot cake
Breakfast
Afternoon snack
Baked
Oat, apple and carrot cake
A moist oat flour cake with grated apple, carrot and cinnamon, perfect for breakfast.
- Cooking
- 35–40 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
207 kcal
Protein · 8 %
4 g
Fat · 40 %
9 g
Carbs · 52 %
26 g
Estimate per serving without the optional walnuts or raisins. The percentage is the share of the calories.
Ingredients
For 8 servings
- 2 medium apples: sweet (Gala, Fuji) or tart (Granny Smith) for contrast
- 2 medium carrots, finely grated
- 2 large eggs
- 120 g oat flour (or blitzed rolled oats)
- 80 g brown sugar (adjust to how sweet the fruit is)
- 60 ml vegetable or coconut oil
- 1 tsp baking powder
- 1 tsp ground cinnamon
- a pinch of salt
- vanilla essence optional
- 50 g walnuts or raisins optional
Step by step
- Preheat the oven to 180 °C. Grease a 20–22 cm round or 20 × 20 cm square tin and dust it with oat flour (or line it with baking paper).
- Finely grate the apples and carrots. Don't squeeze out the juice: it keeps the cake moist.
- In a bowl, whisk the eggs with the brown sugar until slightly frothy. Add the oil and vanilla.
- In another bowl, mix the oat flour, baking powder, cinnamon and salt.
- Fold the dry ingredients into the wet ones gently with a spatula, without overmixing.
- Add the apple, carrot and, if you like, the walnuts or raisins. The batter will be thick.
- Pour into the tin, smooth the top and bake for 35 to 40 minutes, until a cocktail stick comes out clean and the edges come away from the tin.
- Leave to rest for 15 minutes in the tin, turn out and let it cool completely on a rack before slicing.