Carrot Raisin Oatmeal Yogurt Cake
A deliciously moist dessert that combines grated carrots, chewy raisins, and wholesome oats, making it a perfect treat for any occasion.
Servings: 8 slices
Calories: 275kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Provides the base and structure for the cake.
- 1 cup rolled oats Adds heartiness and a pleasing texture.
- 1 tsp baking powder Helps the cake rise for a light and fluffy texture.
- 1/2 tsp baking soda Works with the yogurt for extra lift.
- 1/2 tsp salt Balances the flavors perfectly.
- 1 tsp ground cinnamon Adds warmth and spice.
- 1/4 tsp ground nutmeg Offers a hint of aromatic flavor.
Wet Ingredients
- 2 large eggs Binds the ingredients together for an ideal consistency.
- 1/2 cup brown sugar Imparts a rich sweetness.
- 1/4 cup granulated sugar Balances the sweetness of brown sugar.
- 1/2 cup vegetable oil or melted coconut oil Ensures moisture and flavor.
- 1 cup plain Greek yogurt Provides tanginess and keeps the cake incredibly moist.
- 1 tsp vanilla extract Enriches the overall flavor.
Main Ingredients
- 1 1/2 cups finely grated carrots Adds moisture, natural sweetness, and a pop of color.
- 1/2 cup raisins Brings chewiness and bursts of sweetness throughout the cake.
- 1/2 cup chopped walnuts or pecans Optional for a crunchy texture.
Frosting (Optional)
- 1/2 cup softened cream cheese For frosting.
- 2 tbsp plain yogurt For frosting.
- 2 tbsp maple syrup or honey For sweetness in frosting.
- a pinch cinnamon For extra flavor in frosting.
Instructions
Preparation
- Preheat oven to 175°C (350°F) and grease and line an 8-inch round or square baking pan with parchment paper.
- In a large bowl, mix the all-purpose flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well blended.
- In another bowl, beat the eggs with brown and granulated sugars until light and fluffy. Add the vegetable oil, Greek yogurt, and vanilla extract; whisk until smooth.
Mixing
- Pour the wet ingredients into the dry mixture and stir gently, being careful not to overmix.
- Fold in the finely grated carrots, raisins, and chopped nuts if using.
Baking
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before removing it.
Frosting
- For frosting, combine cream cheese, plain yogurt, maple syrup or honey, and cinnamon, beating until smooth. Once the cake is cool, spread the frosting generously over the top.
Notes
For perfect results, grate the carrots finely, use fresh spices, experiment with add-ins, don’t overmix, and store in an airtight container to maintain freshness.