Soft, lightly sweet, moist inside, and incredibly nutritious!
No white sugar – sweetness comes naturally from honey/date syrup.
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Ingredients
Dry Ingredients:
• 2 cups (180g) rolled oats (blend in a food processor to make flour if desired)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg (optional)
• A pinch of salt
Wet Ingredients:
• 2 eggs
• β cup (80ml) olive oil or coconut oil
• β cup (100g) honey or date syrup
• 1 teaspoon vanilla
• 1½ cups grated carrot
For Extra Flavor (Optional but recommended):
• ½ cup chopped walnuts
• ¼ cup raisins or dried cranberries
• 2 tablespoons shredded coconut
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For the Topping (Optional Healthy Frosting):
• 200g Labneh or strained yogurt
• 1 tablespoon honey
• ½ teaspoon vanilla
Mix everything together → Refrigerate.
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Preparation
1. Preheat the oven to 350°F (175°C). Grease a small cake pan.
2. Process the oats in a food processor until they reach a flour-like consistency, if desired.
3. Add baking powder, baking soda, cinnamon, nutmeg, and salt to the oat flour and mix.
4. In a separate bowl, whisk together the egg, oil, honey, and vanilla.
5. Add the grated carrot → mix.
6. Add the dry ingredients to the wet mixture and mix with a spatula.
7. Add walnuts/raisins if desired.
8. Pour the mixture into the pan.
9. Bake for 25–35 minutes.
It's done when a toothpick comes out clean.
10. Once cooled, spread light frosting on top if desired.
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Serving
• Can be served warm or cold.
• It becomes even softer and more flavorful the next day
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Tips
• Don't squeeze the carrot juice → The moisture in the cake comes from the carrots
• If the mixture seems too thick, you can add 2–3 tablespoons of milk.