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Easy Oatmeal Carrot Cake

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This Easy Oatmeal Carrot Cake is a moist, wholesome dessert packed with the goodness of carrots, oats, and warm spices. Perfectly sweetened and topped with a cream cheese frosting (optional but highly recommended), it’s a delightful treat for any occasion!

Ingredients

Scale

For the Cake:

  • 1 cup rolled oats
  • 1 cup boiling water
  • 1/2 cup vegetable oil or melted coconut oil
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the Cream Cheese Frosting (Optional):

  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. Prepare the Oats:

  1. In a small bowl, combine the rolled oats with the boiling water. Stir and let sit for 10 minutes until the oats are softened.

2. Make the Batter:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan (or line it with parchment paper).
  2. In a large mixing bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
  3. Stir in the softened oats.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Fold in the grated carrots, nuts, and raisins (if using).

3. Bake the Cake:

  1. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool completely in the pan before frosting.

4. Make the Frosting (Optional):

  1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

5. Frost and Serve:

  1. Spread the cream cheese frosting evenly over the cooled cake.
  2. Slice into squares and serve.

Notes

  • Storage: Keep the cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving.
  • Make It Healthier: Substitute part of the flour with whole wheat flour or use honey instead of granulated sugar.
  • Spice It Up: Add a pinch of allspice or cardamom for extra warmth.

Find it online: https://recipe.ukfinda.com/easy-oatmeal-carrot-cake/