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Slice of Carrot Raisin Oatmeal Yogurt Cake topped with walnuts and raisins.
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Carrot Raisin Oatmeal Yogurt Cake

A delightful, moist, and flavor-packed dessert combining the natural sweetness of carrots and raisins with hearty oats, making it a healthy treat for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Carrot Cake, Healthy Dessert, Oatmeal Cake, Yogurt Cake
Servings: 8 slices
Calories: 200kcal

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour Provides the structure of the cake.
  • 1 cup rolled oats Adds heartiness and fiber.
  • 1 tsp baking powder Helps the cake rise beautifully.
  • 1/2 tsp baking soda Works with the yogurt for a fluffy texture.
  • 1/2 tsp salt Balances the sweetness.
  • 1 tsp ground cinnamon Infuses warmth and spice.
  • 1/4 tsp ground nutmeg Adds a unique, aromatic flavor.

Wet Ingredients

  • 2 large eggs Binds the ingredients together.
  • 1/2 cup brown sugar Introduces a rich, caramelized sweetness.
  • 1/4 cup granulated sugar Enhances the cake's sweetness.
  • 1/2 cup vegetable oil or melted coconut oil Keeps the cake moist.
  • 1 cup plain Greek yogurt Imparts creaminess and tang.
  • 1 tsp vanilla extract Elevates the flavor profile.

Add-Ins

  • 1 1/2 cups finely grated carrots Adds natural sweetness and moisture.
  • 1/2 cup raisins Provide chewy bursts of sweetness.
  • 1/2 cup chopped walnuts or pecans (optional) Introduces crunch and nuttiness.

Optional Frosting Ingredients

  • 1/2 cup cream cheese (optional) For a rich frosting.
  • 2 tbsp plain yogurt (optional) Adds creaminess to the frosting.
  • 2 tbsp maple syrup or honey (optional) For sweetness in the frosting.
  • pinch cinnamon (optional) Enhances frosting flavor.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F) and grease an 8-inch round or square baking pan, then line it with parchment paper for easy removal.
  • In a large bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir the ingredients together until well blended.
  • In another bowl, beat the eggs with both sugars until well combined. Add in the vegetable oil (or melted coconut oil), plain Greek yogurt, and vanilla extract, whisking until the mixture is smooth and creamy.
  • Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, ensuring you do not overmix to avoid a dense cake.
  • Gently fold in the finely grated carrots, raisins, and any chopped walnuts or pecans for added texture.

Cooking

  • Pour the batter into the prepared pan. Smooth the top with a spatula, then bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan. If desired, beat together the cream cheese or extra yogurt with maple syrup or honey until creamy and spread it over the cooled cake. A sprinkle of cinnamon on top adds an extra touch.

Notes

For an extra layer of flavor, consider adding a splash of orange juice to the wet ingredients. Store this cake at room temperature for up to three days, or refrigerate for a week. Wrap tightly and freeze for up to three months. Variations include adding crushed pineapple, shredded coconut, or adjusting spices like ginger or cardamom.