Description
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
Units
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:
- 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:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan (or line it with parchment paper).
- In a large mixing bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Stir in the softened oats.
- 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.
- Fold in the grated carrots, nuts, and raisins (if using).
3. Bake the Cake:
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
4. Make the Frosting (Optional):
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
5. Frost and Serve:
- Spread the cream cheese frosting evenly over the cooled cake.
- 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.