Healthy Oatmeal Apple Carrot Cake

Ingredients

Dry Base:

• 200g (2 cups) rolled oats
• 1 teaspoon baking powder
• 1 pinch of salt
• Cinnamon powder to taste

Wet Ingredients:

• 240ml (1 cup) milk
• 3 large eggs
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract
• 2 tablespoons stevia sweetener

Fruits and Vegetables:

• 1 medium carrot (approximately 100g), grated
• 1 large apple (approximately 180g), grated
• 6 dried apricots
• 2 tablespoons raisins

Essential Equipment

• Food processor or blender
• Large mixing bowl
• Grater
• Electric mixer
• 9-inch baking pan
• Parchment paper
• Measuring cups and spoons

Detailed Instructions

1. Preparation Phase

1. I always start by preheating my oven to 180°C (350°F). Proper temperature is crucial for even baking.
2. I prepare my pan by either:

• Lining with parchment paper
• Lightly greasing with olive oil

2. Creating the Oat Base

1. I process the oats until they reach a flour-like consistency, which usually takes about 1-2 minutes.
2. I combine this with baking powder and salt in a large bowl.

3. Preparing the Fruit and Vegetable Components

1. For the carrot:

• Peel and grate finely
• Press between paper towels to remove excess moisture

1. For the apple:

• Grate with skin on for extra nutrition
• Drain excess liquid if very juicy

1. For dried fruits:

• Soak apricots and raisins in warm water for 5 minutes
• Drain and chop apricots finely

4. Mixing Process

1. I combine wet ingredients:

• Beat eggs until frothy
• Add stevia, vanilla, and milk
• Stream in olive oil while mixing

1. I fold together:

• Processed oat mixture
• Grated fruits and vegetables
• Wet ingredients
• Soaked dried fruits

5. Baking

1. Pour batter into prepared pan, smoothing the top.
2. Bake for 45-50 minutes, or until:

• Top is golden brown
• Edges start to pull away from pan
• Toothpick comes out clean

Storage Guidelines

• Room temperature: 2 days in airtight container
• Refrigerated: Up to 1 week
• Frozen: Up to 3 months (wrap individual slices)

Nutritional Information

Per slice (1/12 of cake):

• Calories: 165
• Protein: 6g
• Carbohydrates: 24g
• Fiber: 4g
• Natural Sugars: 8g
• Fat: 6g
• Iron: 1.2mg
• Calcium: 85mg

Pro Tips for Success

• Use old-fashioned rolled oats, not quick oats
• Don’t skip soaking the dried fruits
• Let batter rest for 5 minutes before baking
• Cool completely before slicing

Troubleshooting Common Issues

If your cake is:

• Too dense: Process oats more finely
• Too dry: Add an extra tablespoon of oil
• Not sweet enough: Increase stevia or add more dried fruit

Serving Suggestions

I love serving this cake:

• Warm with Greek yogurt
• With sugar-free apple butter
• Topped with chopped nuts
• As a healthy breakfast with coffee

Variations

I’ve successfully tested these modifications:

• Add chopped walnuts or pecans
• Include grated zucchini
• Use different dried fruits
• Add pumpkin pie spice mix

This cake proves that healthy, sugar-free baking can be delicious and satisfying. It’s perfect for anyone following a sugar-free lifestyle or simply looking for a more nutritious treat option.