Introduction

This Oatmeal Carrot Cake is a wholesome twist on a classic favorite, packed with nutritious oats, fresh carrots, and naturally sweetened with maple syrup and orange juice. It’s moist, flavorful, and topped with a healthy cream cheese frosting, making it perfect for any occasion.

Oatmeal Carrot Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat the oven to 350ºF. Grease three 6-inch cake pans with cooking spray or coconut oil and set aside.
Step 2: In a high-powered blender, combine 2 ½ cups rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil, and vanilla extract. Blend until smooth, using a tamper if needed.
Step 3: Gently fold the remaining 1 ½ cups oats, shredded carrots, and raisins into the batter until evenly mixed.
Step 4: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 5: Let the cakes cool in the pans for about 10 minutes. Then, remove from pans and transfer to a wire rack to cool completely.
Step 6: Once the cakes reach room temperature, spread the healthy cream cheese frosting evenly over each layer. Top with chopped walnuts if desired.
Step 7: Slice and serve your delicious oatmeal carrot cake.

Tips & Variations

For added texture, try mixing in chopped nuts or shredded coconut with the carrots and raisins.
Use gluten-free oats to make this cake gluten-free.
If you prefer a sweeter cake, add a little extra maple syrup or a sprinkle of brown sugar on top before baking.
Swap raisins for dried cranberries or chopped dates for a different fruity note.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly or place in an airtight container and freeze for up to 3 months. Reheat chilled slices briefly at room temperature or warm gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

You can make this recipe vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using a dairy-free cream cheese for the frosting.

Is it necessary to blend the oats into a batter?

Yes, blending part of the oats creates a smooth batter that helps hold the cake together while still providing oat texture from the whole oats folded in later.

Oatmeal Carrot Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 621 reviews

A wholesome and delicious Oatmeal Carrot Cake made with rolled oats, shredded carrots, and naturally sweetened with maple syrup and applesauce. This cake features a moist texture with warm cinnamon flavor, topped with a healthy cream cheese frosting and optional walnuts for added crunch. Perfect for a nutritious breakfast or a guilt-free dessert.

Author: Nora
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Yield: 3 six-inch cakes, serves 8-10 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

4 cups old fashioned rolled oats (divided)
1 ½ teaspoons cinnamon
1 ½ teaspoons baking soda
½ teaspoon salt

Wet Ingredients

¾ cup pulp-free orange juice
¾ cup applesauce
¾ cup maple syrup
2 large eggs
3 Tablespoons olive oil or avocado oil
2 teaspoons vanilla extract

Additional Ingredients

1 ½ cup shredded carrots
¾ cup raisins

For Frosting and Topping

Healthy cream cheese frosting
Chopped walnuts for topping (optional)

Instructions

Prep: Preheat the oven to 350ºF. Spray three 6-inch cake pans with cooking spray or coconut oil and set aside to prepare for baking.
Blend: Add 2 ½ cups of rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil, and vanilla extract to a high-powered blender. Blend the mixture until smooth, using a tamper as needed to ensure an even texture.
Add: Gently fold in the remaining 1 ½ cups of rolled oats, shredded carrots, and raisins to the blended batter, combining thoroughly but carefully to maintain some texture.
Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 20-25 minutes until the cake tops are golden brown and a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for about 10 minutes before removing them. Transfer the cakes to a wire rack and let them cool completely to room temperature.
Frost: Once the cakes have cooled, frost them with the healthy cream cheese frosting. Sprinkle with chopped walnuts if desired for added texture and flavor.
Serve: Cut the cake into slices and serve as a nutritious and flavorful treat for breakfast or dessert.

Notes

Use pulp-free orange juice to avoid lumps in the batter.
For a nut-free option, skip the walnuts topping.
If you prefer a vegan version, substitute eggs with flax eggs and use a dairy-free cream cheese frosting.
Ensure the cake is completely cool before frosting to prevent melting.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: Oatmeal carrot cake, healthy carrot cake, cream cheese frosting, baked oatmeal cake, maple syrup cake, breakfast cake, gluten free oats