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Carrot Raisin Oatmeal Yogurt Cake

Carrot Raisin Oatmeal Yogurt Cake

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Why You’ll Love This Recipe

  • Naturally Sweetened: No refined sugar! The maple syrup (or honey) and raisins add just the right amount of sweetness.

  • Gluten-Free & Wholesome: Made with oat flour for extra fiber and nutrients.

  • Super Moist & Flavorful: Thanks to Greek yogurt, coconut oil, and freshly grated carrots.

  • Easy & Quick: No fancy mixers or special equipment needed.

  • Customizable: Easily make it dairy-free or vegan with simple swaps.

Carrot Raisin Oatmeal Yogurt Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 ½ cups (135g) oat flour (or blended rolled oats)

  • 1 cup (100g) grated carrots (freshly grated for the best texture)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon cinnamon (or pumpkin spice for extra warmth)

  • ⅓ cup (80ml) maple syrup or honey

  • 2 large eggs (or flax eggs for a vegan option)

  • ½ cup (120g) Greek yogurt (or dairy-free yogurt)

  • ¼ cup (60ml) melted coconut oil or butter

  • 1 teaspoon vanilla extract

  • ⅓ cup (50g) raisins

Optional Add-Ins & Substitutions:

  • Swap raisins for chopped nuts (walnuts or pecans add a great crunch).

  • Add shredded coconut for extra texture and natural sweetness.

  • Use spelt flour or whole wheat flour instead of oat flour (if not gluten-free).

  • For extra moisture, mix in ¼ cup of unsweetened applesauce.

Directions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan (or loaf pan) with parchment paper.

  2. Mix the Dry Ingredients: In a large bowl, whisk together the oat flour, baking powder, baking soda, salt, and cinnamon.

  3. Combine Wet Ingredients: In another bowl, whisk the eggs, maple syrup (or honey), Greek yogurt, melted coconut oil, and vanilla extract until smooth.

  4. Mix & Fold: Gradually add the wet ingredients to the dry ingredients, stirring gently. Once combined, fold in the grated carrots and raisins. Be careful not to overmix.

  5. Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  6. Cool & Enjoy: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. Once completely cool, slice and serve.

Servings and Timing

  • Servings: This recipe yields approximately 8 servings.

  • Preparation Time: 5 minutes

  • Cooking Time: 30-35 minutes

Variations

  • Nut-Free Version: Omit the raisins or replace them with dried cranberries for a different flavor.

  • Spiced Up: Add a pinch of nutmeg or ginger for additional warmth and spice.

  • Fruity Twist: Fold in some chopped pineapple for a tropical flair.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.

  • Refrigerator: Keeps well for 5-6 days when stored in a sealed container.

  • Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.

FAQs

Can I make this cake vegan?

Yes! Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use dairy-free yogurt.

Is this cake gluten-free?

Yes, as long as you use certified gluten-free oat flour.

Can I use a different type of flour?

Yes, spelt or whole wheat flour can be used, but the texture may vary slightly.

How can I make this cake nut-free?

Ensure all your ingredients are free from nuts and avoid adding optional nuts.

Can I add frosting to this cake?

Absolutely! A light cream cheese frosting or a simple maple glaze would complement it well.

What can I use instead of coconut oil?

Melted butter or a neutral vegetable oil can be used as substitutes.

Can I add other mix-ins?

Yes, shredded coconut, chopped nuts, or even chocolate chips can be added for variety.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean, the cake is done.

Can I freeze this cake?

Yes! Wrap slices tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.

Can I reduce the sweetness in this recipe?

Yes, you can adjust the amount of maple syrup or honey to your preference. You can also swap the raisins for a smaller amount for less sugar.

Conclusion

This Carrot Raisin Oatmeal Yogurt Cake is the perfect balance of healthy ingredients and indulgent flavor. Whether you’re enjoying it for breakfast, as an afternoon snack, or as a light dessert, it’s sure to satisfy your taste buds while providing nourishing benefits. Plus, it’s versatile, so you can easily customize it with your favorite add-ins. Try it out and enjoy a guilt-free treat that’s packed with nutrients!

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Carrot Raisin Oatmeal Yogurt Cake

Carrot Raisin Oatmeal Yogurt Cake

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  • Author: Emma
  • Prep Time: 5 minute
  • Cook Time: 30-35 minutes
  • Total Time: 35-40 minutes
  • Yield: 8 servings
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

This Carrot Raisin Oatmeal Yogurt Cake is a healthy, naturally sweetened dessert that’s perfect for breakfast or a snack. Made with oat flour, Greek yogurt, and maple syrup, this moist, flavorful cake is gluten-free and customizable to your dietary preferences. Ideal for anyone looking for a nourishing yet indulgent treat.

Ingredients

1 ½ cups (135g) oat flour (or blended rolled oats)

1 cup (100g) grated carrots (freshly grated)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon (or pumpkin spice)

⅓ cup (80ml) maple syrup or honey

2 large eggs (or flax eggs for vegan option)

½ cup (120g) Greek yogurt (or dairy-free yogurt)

¼ cup (60ml) melted coconut oil or butter

1 teaspoon vanilla extract

⅓ cup (50g) raisins

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake or loaf pan.

  • In a large bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon.

  • In a separate bowl, whisk eggs, maple syrup (or honey), Greek yogurt, melted coconut oil, and vanilla until smooth.

  • Gradually add the wet ingredients to the dry ingredients, stirring gently. Once combined, fold in grated carrots and raisins.

  • Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  • Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once fully cooled, slice and serve.

Notes

  • For a vegan version, swap eggs for flax eggs and use dairy-free yogurt.

  • Feel free to customize with nuts, coconut, or other fruits for added flavor.

  • You can substitute raisins with dried cranberries or omit nuts for a nut-free option.

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