Oat Apple and Carrot Cake
A soft, lightly spiced cake made with ground oats, grated apples, carrots, eggs, and honey.
Equipment
- Blender or food processor
- Box grater
- Eight inch round cake pan
- Large mixing bowl
Ingredients
Main Ingredients
- 1 cup old fashioned rolled oats ground into a fine flour in a blender
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp ground cinnamon
- 2 medium apples peeled if desired, grated
- 2 medium carrots peeled and grated
- 3 large eggs at room temperature
- ½ cup honey or finely crushed soft dates
Instructions
Cooking
- Grind. Blend the oats in a blender until they look like fine flour, then pour into a large bowl with the baking powder, salt, and cinnamon.
- Mix. Fold in the grated apples and carrots, then whisk the eggs and honey together and stir them into the bowl until no dry flour remains.
- Fill. Heat the oven to 350 degrees F, grease an eight inch round pan, and scrape the batter in, smoothing the top.
- Bake. Bake for 25 to 30 minutes, until a toothpick in the center comes out clean.
- Cool. Rest the cake in the pan for twenty minutes before slicing.
Notes
Substitutions: Use finely crushed soft dates in place of the honey. Gluten free oats keep the cake safe for guests who avoid gluten.
Tips: Do not taste the batter because it contains raw egg. Grease the pan well so the cake releases cleanly.
Storage: Keep at room temperature for up to three days or refrigerate for up to a week. Freeze wrapped slices for up to three months.
Nutrition does not include the optional yogurt or nuts for serving.