RECIPES

Oats Carrot Cake

Prep Time: 30min

Cook Time: 40min

Servings: 1 loaf

Ingredients

1 cup oat flour

1 cup oats

2 cups shredded carrots

2 eggs

1 cup brown sugar

1/2 cup olive oil/coconut oil

1 cup plain yogurt/greek yogurt/ buttermilk/sour cream

1 1/2 tsp cinammon

2 tsps baking powder

1 tsp baking soda

2 tsps vanilla extract

1/2 tsp salt

Recipe

Preheat oven at 350°F (180°C).
Crack eggs onto bowl, add vanilla and whisk.
Once, eggs have been beaten for about 5-10 minutes go ahead and add sugar, oil, and plain yogurt/greek yogurt/buttermilk/sour cream, and mix until they are combined.
On a separate bowl add, the dry ingredients, oats, oat flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients onto your wet ingredients bowl.
Grate your carrots and make sure to squeeze SOME of the juice out and add onto your bowl once all the ingredients are well combined.
Next grease your 8x4 loaf pan or line it with parchment paper.
Pour mix onto pan (at this moment once in the pan you can add nuts, raisins, or almonds and use a spatula to integrate them well onto the mix) and its ready to cook for 40 minutes to 1 hour (depending on if you cook in your small oven or oven).
Once, it’s cooked let it rest for 10 minutes and then take out of pan onto a cooling rack.

Notes

When adding nuts, walnuts, almonds etc. you can decide the amount you want to add depending on how much you want your cake to have.
Store at a cool room temperature or in your fridge, I would recommend to use airtight containers to store them.

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