Of course! An Oatmeal, Apple, and Carrot Cake is a wonderfully wholesome and delicious dessert or snack. It’s like a cross between a classic carrot cake and a comforting bowl of oatmeal, with the added sweetness and moisture of apples.
This recipe is moist, warmly spiced, and can easily be adapted to be healthier.
Oatmeal, Apple, and Carrot Cake
This cake is dense, moist, and packed with flavor and texture. The cream cheese frosting is a classic pairing, but it’s also fantastic with a simple glaze or even just on its own.
Prep Time: 20 minutes
Bake Time: 40-50 minutes
Cool Time: 1 hour
Yields: One 9×13-inch sheet cake or a 9-inch round layer cake
Ingredients
For the Cake:
· 1 ½ cups (180g) all-purpose flour (or 1:1 whole wheat pastry flour)
· 1 cup (80g) old-fashioned rolled oats (plus 2 tbsp for topping)
· 1 teaspoon baking soda
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· 2 teaspoons ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground ginger
· ¾ cup (150g) light brown sugar, packed
· ½ cup (100g) granulated sugar
· ¾ cup (180ml) neutral oil (e.g., vegetable, canola, or coconut oil)
· 3 large eggs, at room temperature
· 1 teaspoon vanilla extract
· 1 ½ cups (150g) finely grated carrots (about 2-3 medium carrots)
· 1 ½ cups (150g) peeled and finely grated apple (about 1-2 large apples, like Granny Smith or Honeycrisp)
· ½ cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting (Optional but Recommended):
· 8 oz (225g) full-fat block cream cheese, softened
· ½ cup (1 stick / 113g) unsalted butter, softened
· 2 cups (240g) powdered sugar, sifted
· 1 teaspoon vanilla extract
· A pinch of salt
Instructions
- Prepare the Cake
· Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
· Combine Dry Ingredients: In a medium bowl, whisk together the flour, 1 cup of oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
· Combine Wet Ingredients: In a large bowl, whisk the brown sugar, granulated sugar, and oil together until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
· Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Do not overmix.
· Fold in Add-Ins: Gently fold in the grated carrots, grated apple, and chopped nuts (if using) until evenly distributed.
· Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of oats over the top for a nice look. Bake for 40-50 minutes (or 30-35 minutes for round pans), or until a toothpick inserted into the center comes out clean.
· Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before inverting it onto the rack to cool completely before frosting.
- Make the Frosting (If Using)
· In a large bowl, using an electric mixer, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy (about 2 minutes).
· Gradually add the sifted powdered sugar, vanilla extract, and salt. Start mixing on low speed until incorporated, then increase to high speed and beat for another 1-2 minutes until fluffy.
- Assemble
· Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
· For a 9×13-inch cake, you can frost it right in the pan. For a layer cake, place one cake layer on a plate, frost the top, add the second layer, and frost the top and sides.
Tips for Success & Variations
· Grating Tip: Use the large holes on a box grater for the carrots and apples. This gives great texture without being too wet. There’s no need to peel the carrots.
· Moisture Control: The apples and carrots release moisture as they bake, which is what makes this cake so wonderfully moist. There’s no need to squeeze them dry.
· Healthier Swaps:
· Substitute up to ½ cup of the oil with unsweetened applesauce.
· Reduce the granulated sugar to ¼ cup; the brown sugar and fruit provide plenty of sweetness.
· Use all whole wheat pastry flour for more fiber.
· Add-Ins: Feel free to add ½ cup of raisins, dried cranberries, or even shredded coconut to the batter.
· No Frosting? This cake is delicious unfrosted, served warm like a breakfast coffee cake. A simple drizzle made from 1 cup of powdered sugar and 2-3 tablespoons of milk or orange juice is a lovely, lighter alternative.
· Storage: Store this cake covered in the refrigerator for up to 5 days, thanks to the cream cheese frosting. Let slices come to room temperature for the best flavor and texture.
This cake is the perfect balance of wholesome and indulgent. Enjoy a slice with a cup of coffee or tea for a truly satisfying treat