Name: Oat, Apple, and Carrot Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup all-purpose flour or whole wheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); 1/4 tsp salt; 2 eggs; 1/2 cup brown sugar or maple syrup; 1/3 cup vegetable oil or melted coconut oil; 1 cup grated apple (about 1 medium apple); 1 cup grated carrot (about 2 medium carrots); 1 tsp vanilla extract; Optional: 1/2 cup raisins, chopped nuts, or shredded coconut

This Oat, Apple, and Carrot Cake is a moist, lightly spiced dessert that combines the wholesome flavors of oats, the natural sweetness of apples and carrots, and a hint of cinnamon. It’s a hearty cake that feels indulgent yet comforting, perfect for snacking, breakfast, or dessert.

Why You’ll Love This Recipe

I love how this cake brings together healthful ingredients without sacrificing taste. The oats give it a chewy, satisfying texture; the apples and carrots add moisture and natural sweetness, and the spice blend warms everything up beautifully. It’s easy to make, naturally sweetened (or easily adapted to be), and versatile enough to suit different diets. Plus, it’s a great way to sneak fruits and veggies into a delicious treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
All-purpose flour or whole wheat flour
Baking powder
Baking soda
Cinnamon
Nutmeg (optional)
Salt
Eggs
Brown sugar or maple syrup
Vegetable oil or melted coconut oil
Grated apple
Grated carrot
Vanilla extract
Optional: raisins, chopped nuts, or shredded coconut

Directions

I start by preheating the oven to 350°F (175°C) and greasing a cake pan or lining it with parchment paper.
In a large bowl, I whisk together the dry ingredients: oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, I beat the eggs with the sugar or syrup, oil, and vanilla extract until smooth.
I stir the grated apple and carrot into the wet ingredients.
I combine the wet and dry mixtures, folding gently until just mixed. If I’m adding raisins, nuts, or coconut, I fold those in now.
I pour the batter into the prepared pan and smooth the top.
I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This cake yields about 8–10 servings, depending on how it’s sliced. From start to finish, it takes around 55 minutes: 15 minutes for prep and about 40 minutes to bake.

Variations

I sometimes swap the apple for pear for a twist in flavor. For a gluten-free version, I use oat flour or a certified gluten-free blend. I also like to use coconut oil for a deeper flavor and often stir in chopped walnuts for added crunch. If I want a sweeter cake, I add a cream cheese glaze or dust it with powdered sugar once cooled.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To keep it moist, I wrap individual slices in plastic wrap. For longer storage, I freeze slices for up to 2 months. I reheat them in the microwave for about 20–30 seconds or let them thaw at room temperature.

FAQs

What kind of apples work best in this cake?

I like using sweet-tart apples like Granny Smith or Honeycrisp because they hold up well and balance the sweetness of the cake.

Can I make this cake without eggs?

Yes, I replace each egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and let it sit for 5 minutes before adding.

Is this cake suitable for breakfast?

Absolutely. It’s packed with oats, fruits, and veggies, making it a wholesome and filling choice for a morning treat.

Can I reduce the sugar?

Yes, I’ve made it with half the sugar or swapped in unsweetened applesauce for part of it. It still turns out moist and tasty.

How do I know when the cake is done baking?

I check by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.

Conclusion

This Oat, Apple, and Carrot Cake is one of my favorite recipes for something that feels indulgent but is full of nourishing ingredients. It’s easy to customize, perfect for any time of day, and a great way to enjoy the goodness of apples, carrots, and oats in every bite.