Oatmeal Carrot Cake: A Nutritious And Delicious Twist On A Classic

Table of Contents

Ingredients

Servings: 10-12 slices
Total Time: 1 hour 20 minutes

Combine Oats and Milk: In a medium bowl, combine 200 grams (2 cups) of oatmeal with 250 ml (1 cup) of milk. Stir well and let the mixture sit for 10 minutes to allow the oats to soften. This step helps to create a tender crumb in the cake and prevents the oats from being too chewy.

Set the Oven Temperature: Preheat your oven to 180°C (356°F).
Prepare the Cake Pan: Grease and line a round cake pan (20-22 cm or 8-9 inches in diameter) with parchment paper. This ensures the cake doesn’t stick and makes it easy to remove after baking.

Whisk Wet Ingredients: In a large mixing bowl, whisk together 3 large eggs, 200 grams (1 cup) of sugar, and 2 tablespoons of honey until well combined and slightly fluffy. This helps to dissolve the sugar and incorporates air, giving the cake a light texture.
Add Oil: Pour in 2 tablespoons of vegetable oil and mix well to combine. The oil adds moisture and richness to the cake.
Incorporate Carrot and Oats: Stir in the grated carrot, the softened oatmeal mixture, and the zest of 1 orange. The carrot adds natural sweetness and moisture, while the orange zest provides a fresh citrusy flavor that brightens up the cake.
Add Dry Ingredients: Sift in 1 teaspoon of baking powder and 1 teaspoon of cinnamon (if using). Mix until just combined, being careful not to overmix, as this can make the cake dense.
Fold in Fruit: Gently fold in the diced apple and chopped dried apricots, ensuring they are evenly distributed throughout the batter. These fruits add bursts of natural sweetness and texture.

Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake: Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil after the first 30 minutes of baking to prevent over-browning.

Cool the Cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps the cake set and makes it easier to slice.
Serve: Slice and serve the cake as is, or with a light dusting of powdered sugar or a drizzle of honey for added sweetness. This cake pairs wonderfully with a cup of tea or coffee for a perfect start to your day.

Use Fresh Ingredients: Freshly grated carrots and orange zest provide the best flavor. Pre-packaged grated carrots can be dry, so grating them fresh ensures the cake stays moist.
Customize Add-Ins: Feel free to substitute or add your favorite dried fruits, such as raisins, dates, or cranberries, for a personalized touch.
Check for Doneness: To avoid overbaking, start checking the cake around 50 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.