Description
Delightful apple carrot oat cake brings warmth and comfort to classic dessert lovers. Rich, wholesome ingredients meld together in a simple yet satisfying treat perfect for sharing with friends and family.
Ingredients
Scale
Fruits and Vegetables:
- 2 cups (473 milliliters) grated apples
- 1.5 cups (355 milliliters) grated carrots
- 0.25 cup (59 milliliters) unsweetened applesauce
Grains and Flour:
- 1 cup (237 milliliters) rolled oats
- 0.5 cup (118 milliliters) almond flour
Binding and Flavoring Ingredients:
- 3 large eggs
- 2 tablespoons (30 milliliters) coconut oil
- 2 tablespoons (30 milliliters) sugar-free maple syrup
- 1 teaspoon (5 milliliters) vanilla extract
- 1 teaspoon (5 milliliters) baking powder
- 0.5 teaspoon (2.5 milliliters) baking soda
- 1 teaspoon (5 milliliters) ground cinnamon
- 0.25 teaspoon (1.25 milliliters) salt
- 0.25 cup (59 milliliters) chopped walnuts (optional)
Instructions
- Prepare the oven at 350°F and line a 9-inch round cake pan with parchment paper, covering the entire bottom surface for easy removal.
- Grate apples and carrots, then combine with rolled oats, almond flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl, ensuring even ingredient distribution.
- Whip eggs until they become light and airy, then blend in unsweetened applesauce, melted coconut oil, sugar-free maple syrup, and vanilla extract to create a smooth liquid mixture.
- Gradually fold wet ingredients into the dry ingredient mixture, stirring gently to create a uniform batter without overworking the mix.
- Carefully pour the batter into the prepared cake pan, using a spatula to spread it evenly and create a level surface.
- Optional: Sprinkle chopped walnuts across the top of the batter to add a crunchy texture and nutty flavor profile.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, monitoring doneness by inserting a toothpick into the center – a clean toothpick with minimal crumbs indicates the cake is fully baked.
- After removing from the oven, let the cake rest in the pan for 15 minutes to stabilize its structure.
- Transfer the cake to a wire rack and allow it to cool completely before slicing.
- Serve as a nutritious, sugar-free dessert that can double as a wholesome breakfast option.
Notes
- Boost moisture by grating apples and carrots finely, squeezing out excess liquid to prevent a soggy cake texture.
- Enhance protein and nutrition by substituting almond flour with alternative gluten-free options like coconut or sunflower seed flour for different dietary needs.
- Experiment with spice variations like nutmeg or cardamom to create unique flavor profiles while maintaining the cake’s wholesome character.
- Store cake in an airtight container at room temperature for 3-4 days or refrigerate for extended freshness, ensuring optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 160
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg