The healthy and nutritious oatmeal carrot cake by Eating Bird Food is an irresistible treat that combines the classic flavors of carrot cake with the added goodness of oatmeal. This delicious and nutritious cake is a perfect way to get your fix of tasty and exciting flavors without the worry and guilt of unhealthy indulgences.
Made from all natural and organic ingredients, this cake is not only tasty but highly nutritive. Eating Bird Food’s oatmeal carrot cake features rolled oats as the basis of the cake, combined with freshly grated carrots and topped with a creamy cream cheese frosting. The result is a moist and slightly sweet cake that is perfect for any occasion. The addition of oatmeal gives it an extra crunchy texture and chunks of pecans add even further texture and flavor.
Despite the indulgent flavors and textures, Eating Bird Food makes sure to keep the oatmeal carrot cake healthy and nutritious. The entire cake is dairy and gluten free and features healthy fats, protein and fiber. This makes it an ideal treat for those looking to eat healthier but who don’t want to miss out on some deliciousness in the process.
The cake also includes whole foods like coconut oil and honey that provide natural sweetness and richness. The honey in this particular recipe also gives it a welcome hint of cinnamon that helps balance out the sweetness and adds a delightful, classic flavor.
But what really sets this cake apart from other carrot cakes is that Eating Bird Food includes a healthy dose of protein in their recipe. This allows the cake to fit into any meal plan, whether it’s for breakfast, lunch or dinner.
So not only does Eating Bird Food’s Oatmeal Carrot Cake taste amazing, it’s also highly nutritious and fits into any meal plan. It’s the perfect way to get your fix of tasty and exciting flavors without the worry and guilt of unhealthy indulgences. Try this delicious cake today and you won’t be disappointed. [ad_1]
This healthy oatmeal carrot cake is studded with carrots and raisins, naturally sweetened with maple syrup and topped with a delicious cream cheese frosting. It’s gluten-free and super easy to whip up in your blender.
This recipe is a little more indulgent than baked oatmeal (especially with the cream cheese frosting!), but healthier than your typical carrot cake, which is exactly what I was going for. I’d say mission accomplished!
This cake is awesome for an everyday healthier dessert option, but it would also be perfect for Easter or Mother’s Day brunch! And want to know the best thing about this recipe? It’s so easy to whip up… just add all your ingredients to a blender, blend until smooth, bake, frost and serve!
Why You’ll Love This Recipe
It’s a healthy twist on a classic dessert.
Comes together quickly in a blender. No bowls needed!
The cream cheese frosting takes this cake to the next level!
old fashioned rolled oats– my fave brand is Bob’s Red Mill gluten-free old-fashioned rolled oats. If you’re gluten-free make sure to grab certified gluten-free oats. I do not recommend swapping in steel cut oats for this recipe.
ground cinnamon– you can’t have carrot cake without cinnamon!
baking soda and salt – two baking essentials.
orange juice – adds a pop of citrus and helps to keep this cake moist.
applesauce – provides moisture without adding extra fat.
eggs – helps the cake rise and binds the ingredients together.
olive oil or avocado oil – just a little oil to keep this cake moist and add some healthy fats.
vanilla extract – the perfect flavor enhancer!
shredded carrots – the star of the show here! You can use store-bought grated carrots to save time or peel and grate carrots yourself.
raisins – I love the hint of natural sweetness the raisins add to this carrot cake. Just make sure you’re using unsweetened raisins.
cream cheese frosting – this cake wouldn’t be a complete carrot cake recipe without a cream cheese frosting! I used myhealthy cream cheese frosting, which is made with cream cheese, greek yogurt, maple syrup and vanilla.
chopped walnuts – optional, but this adds a nice nutty crunch to the top of this cake.
How to Make
Step 1: Preheat the oven to 350ºF. Spray three 6-inch cake pans with cooking spray or coconut oil and set aside.
Step 2: Add 2 ½ cups rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil and vanilla extract to a high-powered blender. Blend until smooth, using a tamper as needed.
Step 3: Once mixture is combined gently stir in remaining 1 ½ cup oats, shredded carrots and raisins.
Step 4: Pour batter evenly into prepared cake pans and bake for 20-25 minutes until golden brown on top and an inserted toothpick comes out clean.
Step 5: Allow the cake to cool for about 10 minutes. Remove cake from pans and place on a wire rack to cool completely. Once cake is at room temperature frost it with your favorite frosting and top with chopped walnuts if you prefer. Cut cake and serve.
Substitutions & Notes
Orange juice: If you don’t have orange juice on hand you could use pineapple juice or more applesauce.
Applesauce: If you don’t have applesauce you could try using mashed banana or canned crushed pineapple instead.
Maple syrup: Honey or agave nectar could be used instead of maple syrup.
Eggs –I haven’t tested this recipe without eggs, so I’m not sure how a vegan substitute like flax eggs or chia seed eggs would work, but let me know in the comments if you decide to try it!
Raisins – If you aren’t a raisin fan, you can use chopped dates, figs or skip them altogether.
Walnuts – These are optional, so feel free to skip them or you can sub them with a different nut like almonds or pecans.
Frosting – I love the carrot cake + cream cheese frosting combo but feel free to use your favorite store-bought or homemade frosting. Vanilla buttercream would be my second choice.
Pan – I tested this cake in two 8″ pans and it turned out well! The layers just needed a little more time to bake. I would say 25-30 minutes is good.
What to Serve With Oatmeal Carrot Cake
I love having this oatmeal carrot cake as a healthy dessert option, but it would also make for a great addition to an Easter brunch spread and this is what I’d serve it with:
How to Make in Advance
You can totally make this cake ahead of time for a special occasion! Just let the cake layers cool completely then wrap separately in plastic wrap and leave on the counter or fridge for up to 2 days. Then frost as directed. If you need to store it for longer I would store the individual layers separately in an airtight container or bag (I love my Stasher bags). The day before you’re ready to serve, let the layers thaw in the fridge then assemble and decorate as desired!
How to Store Leftovers
Store any leftovers in an airtight sealed container on the counter at room temperature for 1-2 days, or in the refrigerator for up to 5 days. For longer storage, you can store this cake in the freezer for up to 3 months.