This easy oatmeal carrot cake is a warm and cozy treat everyone loves! It’s packed with sweet grated carrots and hearty oats that make it feel like a hug in cake form.
When baking, the smell is just heavenly! I sometimes sprinkle extra nuts on top for a crunch. A slice with a cup of tea? Perfect afternoon pick-me-up!
What I love most is how simple it is to whip up. Just mix, bake, and enjoy! It’s a great way to sneak in some veggies while satisfying your sweet tooth.
Key Ingredients & Substitutions
Grated Carrots: Freshly grated carrots give the cake a moist texture and natural sweetness. If you don’t have fresh ones, you can use pre-grated carrots from the store!
Oats: Rolled oats provide a hearty base. If you prefer a finer texture, you can substitute quick oats or even blend rolled oats to make oat flour.
Brown Sugar: Brown sugar adds richness. You can substitute it with coconut sugar or a mix of white sugar with a bit of molasses for flavor.
Nuts: I love using walnuts for their crunch, but feel free to swap with pecans, almonds, or even leave them out if you have nut allergies. Sunflower seeds work well too!
Glaze: The glaze is optional, but it really adds a nice touch! If you want a dairy-free option, you can make a simple glaze with powdered sugar and almond milk.
How Do You Get the Perfect Texture for Your Cake?
Getting the right texture is crucial in baking! Here are tips to ensure your oatmeal carrot cake turns out perfectly.
- **Don’t Overmix:** Gently fold the wet and dry ingredients together until just combined. Overmixing makes the cake dense.
- **Check for Doneness:** Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready.
- **Let It Cool:** Allow the cake to cool completely in the pan before adding the glaze. This helps it set perfectly!
Easy Oatmeal Carrot Cake Recipe
Ingredients:
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (plus extra for topping)
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp cream cheese or milk (for glaze)
Time Needed:
This delicious oatmeal carrot cake takes about 15 minutes to prepare and 35-40 minutes to bake. Plus, don’t forget to let it cool for a bit before adding the glaze. Altogether, plan for around 1 hour and 15 minutes from start to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure everything is well combined!
3. Combine Wet Ingredients:
In another bowl, beat the eggs. Then add the vegetable oil, milk, and vanilla extract. Mix them all together until smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined—don’t worry if there are a few lumps!
5. Add Carrots and Nuts:
Fold in the grated carrots and chopped nuts carefully, so they are evenly distributed throughout the batter. This will add moisture and a nice crunch to your cake!
6. Pour and Bake:
Pour the batter into your prepared baking pan, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it close to the end!
7. Make the Glaze:
While the cake is cooling, prepare the glaze. In a small bowl, whisk the powdered sugar with the cream cheese or milk until it’s smooth and pourable.
8. Glaze and Garnish:
Once the cake is completely cooled, spread the glaze evenly over the top. Finish off by sprinkling extra chopped nuts and a bit of freshly grated carrot for a pretty presentation.
9. Serve and Enjoy:
Now you’re ready to slice and serve your moist and flavorful oatmeal carrot cake! Enjoy every bite with your favorite beverage.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that the texture will be a bit denser, and you might want to add a tablespoon or two of extra liquid to compensate.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative by adding raisins, cranberries, or even chocolate chips to the batter. Just be sure to adjust the overall sweetness if you add sweet ingredients.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, try using 1/4 cup of applesauce or mashed banana for each egg. You can also use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water as a vegan alternative.
