Oatmeal Carrot Cake

This healthy oatmeal carrot cake is packed with shredded carrots and sweet raisins, gently sweetened with maple syrup, and finished with a smooth cream cheese frosting. It’s naturally gluten-free and comes together quickly using a blender, making the process simple and convenient.

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Course: Dessert

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 402kcal

Author: Liora

Ingredients

4 cups old-fashioned rolled oats divided
1½ teaspoons ground cinnamon
1½ teaspoons baking soda
½ teaspoon salt
¾ cup pulp-free orange juice
¾ cup unsweetened applesauce
¾ cup pure maple syrup
2 large eggs
3 tablespoons olive oil or avocado oil
2 teaspoons vanilla extract
1½ cups finely shredded carrots
¾ cup raisins
Healthy cream cheese frosting for topping
Chopped walnuts optional, for garnish

Instructions

Preheat your oven to 350°F (175°C). Lightly grease three 6-inch cake pans with cooking spray or a thin layer of oil. Set aside.
Place 2½ cups of the rolled oats into a high-speed blender. Add the cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil, and vanilla extract. Blend until the mixture becomes smooth and thick.
Pour the blended batter into a mixing bowl. Gently stir in the remaining 1½ cups of oats, shredded carrots, and raisins. Mix until everything is evenly combined.
Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until the tops look lightly golden and a toothpick inserted in the center comes out clean.
Let the cakes rest in the pans for about 10 minutes. Carefully remove them and place on a wire rack to cool completely.
Once the layers are fully cooled, spread the healthy cream cheese frosting on top. Sprinkle with chopped walnuts if desired. Slice and serve.

Notes

Pan Size: This recipe also works in two 8-inch cake pans. The baking time may increase to about 25–30 minutes. Check for doneness with a toothpick.
Orange Juice Substitute: Pineapple juice or additional applesauce can be used if needed.
Applesauce Alternative: Mashed banana or crushed pineapple can replace applesauce.
Maple Syrup Swap: Honey or agave nectar can be used instead of maple syrup.
Egg Replacement: This recipe has not been tested with egg substitutes. Results may vary if using flaxseed or chia egg alternatives.
Raisin Options: If raisins are not preferred, try chopped dates or figs, or leave them out completely.
Walnuts: These are optional. Almonds or pecans can be used instead.
Frosting Choice: Cream cheese frosting pairs well with this cake, but any favorite homemade or store-bought frosting can be used.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition