Small-Batch Healthy Carrot Cake
A cozy, lightly spiced carrot cake made with oats and no refined sugar, perfect for small cravings without leftover temptations.
Servings: 4 servings
Calories: 150kcal
Ingredients
Cake Ingredients
- 1 cup shredded carrots Finely shredded for better texture.
- 1/2 cup oats Can be blended into oat flour for smooth texture.
- 1/2 cup Greek yogurt Optional; adds protein and keeps the cake moist.
- 1/4 cup maple syrup or honey Natural sweetener to replace refined sugar.
- 1 teaspoon cinnamon For warm spice flavor.
- 1/4 teaspoon nutmeg For additional spice.
- 1 large egg For binding.
- 1 pinch salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease an 8-inch round pan.
- In a large bowl, mix together shredded carrots, oats, Greek yogurt, and maple syrup or honey.
- Add in cinnamon, nutmeg, egg, and salt. Mix until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 minutes or until a toothpick comes out mostly clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Cool before slicing for cleaner edges. For variations, consider adding chopped walnuts or raisins for texture. This cake can also be made dairy-free using alternative ingredients like applesauce or dairy-free yogurt.