Healthy Carrot Oat Snack Cake
A cozy, easy-to-make snack cake that combines the flavors of carrot cake with oats, without any refined sugar. Perfect for breakfast or a sweet snack.
Servings: 9 pieces
Calories: 150kcal
Ingredients
Dry Ingredients
- 2 cups Rolled oats Old fashioned oats provide the best texture. Quick oats can be used if needed.
- 1 cup Whole wheat flour or oat flour All-purpose flour can also be used.
- 1 tablespoon Baking powder Helps the cake lift.
- 1/2 teaspoon Baking soda Optional, for additional lift.
- 1 teaspoon Cinnamon Do not skip.
- 1/2 teaspoon Salt Enhances the sweetness.
Wet Ingredients
- 2 large Eggs Can substitute with flax eggs for an egg-free version.
- 1/2 cup Milk Dairy or unsweetened non-dairy varieties work.
- 1/2 cup Unsweetened applesauce Adds moisture and natural sweetness.
- 1/4 cup Maple syrup or honey Provides sweetness without refined sugar.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1.5 cups Shredded carrots Freshly shredded preferred; avoid pre-shredded varieties.
Optional Add-Ins
- 1/2 cup Chopped walnuts Good for added texture.
- 1/2 cup Raisins Optional for sweetness.
- 1/4 cup Shredded coconut Adds flavor and texture.
- 1/4 teaspoon Nutmeg For additional spice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch square pan or line it with parchment paper.
- In a large bowl, mix the wet ingredients until smooth.
- Stir in the dry ingredients until just combined.
- Gently fold in the shredded carrots and any optional add-ins.
- Pour the batter into the prepared pan.
- Bake for 24-30 minutes, or until the center feels set and a toothpick comes out mostly clean.
- Cool completely before slicing, as it firms up as it rests.
Notes
This cake gets better the next day as the flavors meld together. Perfect for meal prep! Can be stored at room temperature for up to 2 days, in the fridge for up to 5 days, and in the freezer for up to 3 months. Reheat briefly for the best flavor.