Description
Indulge in this moist and flavorful Gluten-Free Oatmeal Carrot Cake that’s a healthier twist on a classic favorite. Packed with wholesome ingredients and topped with a creamy frosting, this cake is a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups gluten-free rolled oats
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/2 cups grated carrots
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Additional Optional Ingredients:
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1/4 cup raisins
- Cream cheese frosting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8-inch cake pan or square baking dish with parchment paper.
- Prepare the dry ingredients: In a blender or food processor, pulse rolled oats into a coarse flour. In a large bowl, mix oat flour, almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, combine grated carrots, brown sugar, maple syrup, applesauce, eggs, melted coconut oil, and vanilla.
- Mix the batter: Combine the wet and dry ingredients until just mixed. Fold in pineapple, nuts, and raisins if desired.
- Bake the cake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Allow the cake to cool completely before frosting with cream cheese frosting if desired.
Notes
- For extra moisture, add an additional 2 tablespoons of applesauce.
- To make it dairy-free, skip or use vegan cream cheese frosting.
- The cake can be refrigerated and will stay fresh for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
