Oat, Apple, and Carrot Cake

A wholesome twist on traditional cake, this Oat, Apple, and Carrot Cake brings together the comforting flavors of cinnamon-spiced apples, naturally sweet carrots, and hearty oats. I find it perfect for breakfast, an afternoon snack, or a guilt-free dessert. It’s a great way to enjoy something sweet while still staying mindful of nutrition.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups rolled oats

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup applesauce (unsweetened)

2 eggs

1 teaspoon vanilla extract

1/4 cup honey or maple syrup

1/2 cup grated carrot (about 1 medium carrot)

1 apple, peeled and grated

1/4 cup chopped walnuts or pecans (optional)

Directions

I preheat my oven to 350°F (175°C) and either grease or line an 8×8-inch baking pan with parchment paper.

In a large bowl, I mix the oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, I whisk together the applesauce, eggs, vanilla extract, and honey or maple syrup.

I add the wet ingredients to the dry ingredients and stir until just combined.

Then I fold in the grated carrot, grated apple, and chopped nuts (if I’m using them).

After that I pour the batter into the prepared pan, smoothing the top.

I bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Finally I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 180 kcal per slice

Variations

I sometimes swap out the applesauce for mashed banana for a different flavor profile.

For added texture, I like mixing in raisins or dried cranberries.

When I want extra protein, I sprinkle in a spoonful of chia seeds or ground flaxseed.

If I need it to be nut-free, I simply leave out the walnuts or pecans.

I’ve also tried using almond flour instead of whole wheat flour for a gluten-free version, and it turns out great.

Storage/reheating

I store this cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to a week. It also freezes well—I wrap individual slices in parchment and keep them in a freezer-safe bag for up to 2 months. To reheat, I pop a slice in the microwave for 15–20 seconds or let it come to room temperature.

FAQs

How do I keep the cake moist?

I find that using applesauce and grated apple keeps this cake moist naturally. Just be sure not to overbake it—check it with a toothpick at the 30-minute mark.

Can I make this recipe gluten-free?

Yes, I use certified gluten-free oats and substitute the whole wheat flour with almond flour or a gluten-free flour blend.

What kind of apples work best?

I prefer using sweet apples like Fuji or Gala, but tart varieties like Granny Smith can add a nice contrast to the sweetness.

Can I make this vegan?

Yes, I replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use maple syrup instead of honey.

Is this cake suitable for kids?

Absolutely. It’s naturally sweetened and packed with fruits and veggies, so I feel good about serving it to kids for breakfast or snack time.

Conclusion

This Oat, Apple, and Carrot Cake is a nourishing and satisfying treat that’s easy to make and packed with flavor. I love how it combines healthful ingredients in a way that doesn’t feel like a compromise. Whether I’m baking for myself, my family, or guests, this is a go-to recipe that never disappoints.

Recipe:

Oat, Apple, and Carrot Cake

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• Author: Sophia
• Total Time: 50 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

A wholesome and moist cake made with oats, apple, and carrot, naturally sweetened with applesauce and maple syrup. Perfect for breakfast, snack, or a healthy dessert.

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Ingredients

1 cup rolled oats

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 cup unsweetened applesauce

2 eggs

1 tsp vanilla extract

1/3 cup honey or maple syrup

1 cup grated carrot

1 cup grated apple

1/2 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together applesauce, eggs, vanilla extract, and honey or maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrot, grated apple, and chopped nuts (if using).
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Swap applesauce with mashed banana for a different flavor.

Add raisins or dried cranberries for extra texture.

Sprinkle in chia seeds or ground flaxseed for protein boost.

Leave out nuts for a nut-free version.

Use almond flour and gluten-free oats for a gluten-free option.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 10g
• Sodium: 140mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg