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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.
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Easy Carrot Oatmeal Cake Recipe

Prep Time1 hour
WORK TIME20 minutes
Cuisine: World
Servings: 8 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.

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