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

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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.