Here’s a delicious recipe:
🥕🍎 Oat, Apple, and Carrot Cake
Servings: 8–10
Prep time: 20 minutes
Cook time: 40–45 minutes
Total: ~1 hour
🧂 Ingredients
Dry Ingredients:
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1 cup rolled oats
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1 cup all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
Wet Ingredients:
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2 large eggs
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½ cup vegetable oil (or melted coconut oil)
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½ cup brown sugar
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¼ cup maple syrup or honey
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1 teaspoon vanilla extract
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1 cup grated carrots (about 2 medium carrots)
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1 cup peeled, diced apples (about 1 medium apple)
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Optional: ½ cup chopped nuts (walnuts or pecans) or raisins
👩🍳 Instructions
1. Preheat Oven
Preheat to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square pan (or line with parchment paper).
2. Mix Dry Ingredients
In a medium bowl, combine oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Mix Wet Ingredients
In a large bowl, whisk together eggs, oil, brown sugar, maple syrup, and vanilla until smooth.
Stir in grated carrots, diced apples, and nuts/raisins if using.
4. Combine
Gently fold dry ingredients into the wet mixture until just combined. Do not overmix — the batter will be thick.
5. Bake
Pour batter into prepared pan and smooth the top.
Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Optional: Dust with powdered sugar or top with cream cheese frosting for extra indulgence.
🍴 Tips
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Moisture: Apples and carrots naturally keep the cake moist; don’t skip them!
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Sweetness: Adjust sugar or maple syrup depending on how sweet your apples are.
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Texture: Rolled oats give chewiness; quick oats will make it denser.
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Add-ins: Raisins, chopped dates, or shredded coconut pair beautifully.
If you want, I can also give you a cream cheese frosting version that pairs perfectly with this oat-apple-carrot cake for a dessert-worthy touch.
Do you want me to provide that?
