Name: Easy Carrot Oatmeal Cake Recipe
Prep time: 60 min
Ingredients: 6 large Carrots; 2-3 tablespoons lemon juice; 1¾ cups 160g rolled oats; 1 2/3 cups 210g all-purpose flour; 1/2 cup + 1 Tbsp (130g butter, cold); 3/4 cup 150g sugar + 1 Tbsp for topping; 1/2 teaspoon cinnamon; 2-3 tablespoons raisins; 3 tablespoons crushed walnuts

Easy Carrot Oatmeal Cake Recipe

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Quick, easy and delicious carrot and oatmeal cake. Layers of moist carrot layers, nice touch of walnuts & raisins and crispy caramelized top. Super easy recipe with few basic ingredients. Perfect cake for carrot lovers and for lazy bakers.

A slice of carrot cake is placed on a white plate with two whole carrots on a wooden table in the background. Another plate with another slice of carrot cake is partially visible behind it. The cake has a crumbly topping and visible carrot shreds.

Easy Carrot Oatmeal Cake Recipe

5 from 1 vote

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Prep Time 1

WORK TIME 20

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

6 large Carrots
2-3 tablespoons lemon juice
1¾ cups 160g rolled oats
1 ⅔ cups 210g all-purpose flour
½ cup + 1 Tbsp 130g butter, cold
¾ cup 150g sugar + 1 Tbsp for topping
½ teaspoon cinnamon
2-3 tablespoons raisins
3 tablespoons crushed walnuts

Instructions

DIRECTIONS

1. Preheat oven to 180C (360F). line an 9-inch (22-23cm) springform pan with parchment paper and grease with butter.
2. In a large bowl mix flour, oats, cinnamon and sugar. In a separate bowl grate carrots and mix them with fresh lemon juice. set aside.
3. For the first cake layer: grate 2 tablespoons (30g) cold butter on the bottom of the pan, sprinkle 3-4 tablespoons of the oat mixture, then lightly press. Evenly spread 1/3 of the shredded carrots, then sprinkle some raisins and crushed walnuts. Repeat the same process 2 more times: oat mixture (1/3 of the remaining), carrot mixture, raisins, walnuts, oat mixture, carrot mixture, raisins, walnuts, oat mixture. Finely, grate the remaining 100g cold butter on top of the cake, sprinkle 1 tablespoon sugar.
4. Bake for 35-40 minutes, until golden brown on top. Let cool for 20 minutes, release from the pan and let cool completely.