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Carrot Apple Oat Cake Recipe

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Table of Contents

Table of Contents hide
1 Ingredients:
2 Directions:
2.1 Prepare Dry Ingredients:
2.2 In a bowl, combine the rolled oats, almond flour, pinch of salt, cinnamon, and baking powder. Mix well.
2.3 Mix Wet Ingredients:
2.4 In a separate bowl, whisk together the eggs, erythritol sweetener (or sugar), and melted butter until well combined.
2.5 Combine Ingredients:
2.6 Add the wet mixture to the dry ingredients, mixing until just combined. Fold in the grated carrot and apple.
2.7 Prepare Baking Tray:
2.8 Grease an 18 x 13 cm (7 x 5 inches) baking tray with butter. Pour the batter into the tray and spread it evenly. Sprinkle almond flakes on top, if using.
2.9 Bake:
2.10 Bake in a preheated oven at 180°C (360°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
2.11 Cool and Serve:
2.12 Leave the cake to cool in the tray before cutting into pieces. Enjoy!
2.13 Serving Suggestions:
2.14 Serve warm with a dollop of Greek yogurt or a drizzle of honey.
2.15 Pair with fresh fruit or a cup of tea or coffee.
2.16 Cooking Tips:
2.17 Grate the carrot and apple finely for even distribution in the batter.
2.18 Add raisins or chopped nuts for extra flavor and texture.
2.19 Nutritional Benefits:
2.20 High in fiber from the oats and carrots.
2.21 Provides vitamins and minerals from the apples and almond flour.
2.22 Dietary Information:
2.23 Gluten-free (ensure oats are certified gluten-free)
2.24 Low in added sugars (if using erythritol)
2.25 Nutritional Facts (per serving):
2.26 Calories: 150
2.27 Protein: 4 g
2.28 Carbohydrates: 18 g
2.29 Dietary Fiber: 3 g
2.30 Sugars: 6 g
2.31 Fat: 6 g
2.32 Storage:
2.33 Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
2.34 Freeze for up to 2 months. Reheat before serving.

Ingredients:

    • 80 g (1 cup) rolled oats (gluten-free)
    • Pinch of salt
    • 20 g (3 1/4 tablespoons) almond flour
    • 1/2 teaspoon cinnamon
    • 5 g (1 teaspoon) baking powder
    • 2 eggs
    • 35 g (4 1/2 tablespoons) erythritol sweetener or sugar
    • 15 g (1/2 oz) melted butter
    • 1 medium carrot, grated
  • 1 apple, grated
  • Almond flakes (optional, for topping)
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Directions:

    1. Prepare Dry Ingredients:
      • In a bowl, combine the rolled oats, almond flour, pinch of salt, cinnamon, and baking powder. Mix well.
    2. Mix Wet Ingredients:
        • In a separate bowl, whisk together the eggs, erythritol sweetener (or sugar), and melted butter until well combined.
    3. Combine Ingredients:
      • Add the wet mixture to the dry ingredients, mixing until just combined. Fold in the grated carrot and apple.
    1. Prepare Baking Tray:
      • Grease an 18 x 13 cm (7 x 5 inches) baking tray with butter. Pour the batter into the tray and spread it evenly. Sprinkle almond flakes on top, if using.
    2. Bake:
        • Bake in a preheated oven at 180°C (360°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    3. Cool and Serve:
      • Leave the cake to cool in the tray before cutting into pieces. Enjoy!
Serving Suggestions:
    • Serve warm with a dollop of Greek yogurt or a drizzle of honey.
    • Pair with fresh fruit or a cup of tea or coffee.
Cooking Tips:
    • Grate the carrot and apple finely for even distribution in the batter.
    • Add raisins or chopped nuts for extra flavor and texture.
Nutritional Benefits:
    • High in fiber from the oats and carrots.
    • Provides vitamins and minerals from the apples and almond flour.
Dietary Information:
    • Gluten-free (ensure oats are certified gluten-free)
    • Low in added sugars (if using erythritol)
Nutritional Facts (per serving):
    • Calories: 150
    • Protein: 4 g
    • Carbohydrates: 18 g
    • Dietary Fiber: 3 g
    • Sugars: 6 g
  • Fat: 6 g
Storage:
    • Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • Freeze for up to 2 months. Reheat before serving.
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