Oat-Carrot Cake
A moist, flavorful carrot cake packed with oats and nuts, perfect for breakfast or dessert, offering warm cinnamon and sweet raisins for a hearty treat.
Ingredients
Instructions
- Generously grease a 12-cup Bundt pan or a 10-inch tube pan.
- Coat the pan with chopped nuts.
- In a large bowl, combine the brown sugar, vegetable oil, and eggs; beat well.
- Stir in the shredded carrots and raisins.
- In a separate bowl, whisk together the unbleached white flour, ground oat flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan, smoothing the top.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the batter. For a gluten-free option, substitute the unbleached white flour with a 1:1 gluten-free flour blend. You can also swap out the raisins for chopped dates or dried cranberries for a different twist. Make sure not to overmix the batter to keep the cake light and airy.
Serving Suggestions
Serve slices of the cake warm or at room temperature, topped with a dollop of whipped cream or cream cheese frosting for added richness. It pairs beautifully with a cup of coffee or tea, making it a perfect treat for brunch or afternoon gatherings. Consider serving it alongside fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Cool the cake completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices individually. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oat-Carrot Cake contains roughly 675 calories, with 10g protein, 99g carbohydrates, and 28g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 988mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day or two in advance. Just store it properly and keep it covered to maintain its moisture. The flavors often deepen after a day, making it taste even better. If you're planning to serve it at a gathering, consider making it the day before.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a lighter version. If you prefer a richer flavor, use melted butter. Just keep in mind that the texture may vary slightly depending on the substitute used.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. Keep an eye on it towards the end of the baking time to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).