Carrot Raisin Oatmeal Yogurt Cake

Carrot Raisin Oatmeal Yogurt Cake

Warm, cozy, and subtly sweet, this Carrot Raisin Oatmeal Yogurt Cake is a lovely way to enjoy carrots in a tender, wholesome cake. The oat flour gives a gently nutty base and a moist crumb, while the grated carrots and raisins add pockets of natural sweetness and soft chew. A touch of cinnamon ties the flavors together and the Greek yogurt keeps the texture pleasantly dense yet tender. The aroma while baking is softly spiced with a hint of caramel from the maple syrup or honey. Serve it for breakfast with a cup of tea, as an afternoon snack, or as a lighter dessert after dinner. If you enjoy carrot desserts, you might also love a lemon cake to die for for a bright contrast to this warm, earthy cake.

Ingredients

• 1 1/2 cups oat flour, for a naturally gluten-free, slightly sweet base. Make sure it is finely ground for a tender crumb.
• 1 cup grated carrots, adds moisture, sweetness, and texture. Use fresh, finely grated carrots.
• 1 tsp baking powder, for lift and lightness.
• 1/2 tsp baking soda, helps with rise and browning.
• 1/2 tsp salt, balances sweetness and enhances flavor.
• 1 tsp cinnamon, warms the cake without overpowering it.
• 1/3 cup maple syrup or honey, liquid sweetener that keeps the cake moist. Either works; maple gives a more caramel note.
• 2 large eggs or flax eggs, eggs for structure and richness, or flax eggs as a vegan alternative.
• 1/2 cup Greek yogurt or dairy-free yogurt, adds tang and tender moisture.
• 1/4 cup melted coconut oil or butter, provides richness and keeps the cake soft. Use coconut oil for a subtle tropical note.
• 1 tsp vanilla extract, rounds and lifts the flavors.
• 1/3 cup raisins, little bursts of chewy sweetness throughout the cake.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a cake pan. Use a 8- or 9-inch round pan or an equivalent size square pan. Lightly grease and, if you like, line the bottom with parchment for easy removal.
2. In a bowl, mix together the oat flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine and break up any clumps so the dry mix is even.
3. In another bowl, whisk the maple syrup and eggs together. Add the yogurt, melted coconut oil, and vanilla extract. Mix until combined. If using flax eggs, whisk thoroughly so they are well incorporated.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; stop when you no longer see dry streaks.
5. Fold in the grated carrots and raisins gently. Ensure the carrots and raisins are evenly distributed without overworking the batter.
6. Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to settle the batter and release any large air pockets.
7. Bake for 25-30 minutes or until a toothpick comes out clean. Ovens vary, so start checking at 25 minutes and add time as needed.
8. Allow to cool before serving. Cool in the pan for 10 minutes, then transfer to a rack to cool completely for the best texture.

If you enjoy simple pan desserts, try this banana split dump cake for another easy sweet treat.

Recipe Details

• Prep Time: 12 minutes
• Cook Time: 25-30 minutes
• Total Time: 37-42 minutes
• Servings: Makes about 8 slices
• Calories: Approximately 195 calories per serving

For lovers of quick sweet bakes, you might also enjoy this banana split dump cake as an alternative treat.

Tips, Storage & Variations

• Tips
  • To keep the cake extra moist, do not overbake; check with a toothpick at 25 minutes.
  • Use finely grated carrots so they blend into the crumb rather than creating large shreds.
  • If your oat flour seems dense, sift it before measuring to avoid a dense cake.
• Storage
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Bring slices to room temperature before serving if chilled.
• Freezing
  • Wrap cooled slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature.
• Flavor variations using existing ingredients only
  • Swap honey for maple syrup or vice versa to change the sweet note.
  • Use dairy-free yogurt and coconut oil for a fully dairy-free cake.
  • Replace the eggs with flax eggs to make a vegan version.
  • Increase the raisins slightly for more chew, or reduce them if you prefer fewer inclusions.

For a bolder dessert idea using different fruit approaches, see this blackberry velvet cake for inspiration.

FAQ

1. Can I use store-bought oat flour or make my own?
   Yes. Store-bought oat flour works well. To make your own, pulse rolled oats in a food processor until finely ground and measure by cup.
2. How do I make flax eggs?
   Mix 1 tablespoon ground flaxseed with 3 tablespoons water per flax egg, let sit for 5 minutes until gelled. Use two flax eggs to replace two eggs.
3. Can I use whole wheat flour instead of oat flour?
   This recipe is formulated for oat flour. Substituting whole wheat will change texture and may need extra liquid and rise adjustments.
4. Is this cake gluten-free?
   It can be gluten-free if you use certified gluten-free oat flour. Ensure other ingredients are labeled gluten-free if needed.
5. Can I reduce the sweetener?
   Yes, you can reduce the maple syrup or honey slightly, but the cake will be less moist and less sweet.

People Also Ask

1. How do I make this cake dairy-free?
   Use dairy-free yogurt and melted coconut oil instead of butter, and use flax eggs if avoiding eggs.
2. Will raisins sink to the bottom?
   To help them stay distributed, toss raisins in a teaspoon of oat flour before folding into the batter.
3. Can I add nuts?
   This recipe does not include nuts in the ingredient list. If you add nuts, fold them in with the carrots and raisins, and be mindful of total filling.
4. What pan size should I use?
   An 8- or 9-inch round pan or a similar-sized square pan works well. Adjust bake time slightly if using a different size.
5. Can I double the recipe?
   You can double the ingredients and bake in a larger pan or two pans. Baking time may increase slightly for a larger single pan.
6. How do I get a moist crumb?
   Use the specified yogurt and do not overbake. The yogurt and oil are key to a moist cake.
7. Can I make muffins instead?
   Portion the batter into a muffin tin and reduce bake time to about 15-18 minutes, checking with a toothpick.
8. Are flax eggs as reliable as real eggs?
   Flax eggs work well for binding but may produce a slightly denser result than chicken eggs.

Conclusion

I hope you enjoy making and sharing this Carrot Raisin Oatmeal Yogurt Cake. It is a simple, forgiving recipe that highlights wholesome ingredients and yields a moist, warmly spiced cake perfect for many occasions. If you want another oat-forward carrot idea, check out this One-Dish Carrot Cake Baked Oatmeal for a breakfast-friendly alternative. For a baked carrot and oat twist with a different texture, see this version of Carrot Cake Oatmeal. Please try the recipe, tweak it to your taste, and share how it turned out with friends and family for a cozy moment.

Carrot Raisin Oatmeal Yogurt Cake

Print Recipe

A warm and cozy cake made with oat flour, grated carrots, and raisins. Perfect for breakfast or as a lighter dessert.

• Author: hannah-reed
• Prep Time: 12 minutes
• Cook Time: 30 minutes
• Total Time: 42 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups oat flour
• 1 cup grated carrots
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/3 cup maple syrup or honey
• 2 large eggs or flax eggs
• 1/2 cup Greek yogurt or dairy-free yogurt
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/3 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix together the oat flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk the maple syrup and eggs together.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the grated carrots and raisins gently.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Allow to cool before serving.

Notes

To keep the cake extra moist, do not overbake; check with a toothpick at 25 minutes.

Nutrition

• Serving Size: 1 serving
• Calories: 195
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Keywords: cake, carrot, oatmeal, yogurt, dessert