Oatmeal Apple & Carrot Cake

This oatmeal apple and carrot cake is wonderfully moist, naturally sweet, and full of warm cinnamon flavor. Grated apple keeps the cake tender, while carrots and oats add a hearty texture. It’s delicious for breakfast, afternoon tea, or a lighter dessert.

Servings: 8–10
Prep time: 20 minutes
Bake time: 40–50 minutes
Total time: About 1 hour 10 minutes

Ingredients

For the cake

• 1½ cups (150 g) old-fashioned rolled oats
• 1 cup (125 g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs, room temperature
• ½ cup (100 g) brown sugar
• ¼ cup (60 ml) vegetable oil or melted butter
• ½ cup (120 g) plain Greek yogurt
• 1 tsp vanilla extract
• 1½ cups (about 170 g) finely grated carrots
• 1 large apple, peeled and grated
• ½ cup (60 g) chopped walnuts or pecans (optional)
• ⅓ cup (50 g) raisins (optional)

Optional cream cheese topping

• 4 oz (115 g) cream cheese, softened
• 2 tbsp butter, softened
• ½ cup (60 g) powdered sugar
• ½ tsp vanilla extract
• 1–2 tbsp milk, if needed

Instructions

1. Prepare the oven and pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch (23 cm) round cake pan or an 8-inch square pan.

Line the bottom with parchment paper if you want easy removal.

2. Prepare the apple and carrots

Peel the apple and grate it using the large holes of a box grater.

Grate the carrots finely.

If the grated apple releases a lot of liquid, gently squeeze it with your hands or place it in a strainer and press lightly.

Don’t completely dry it out—you want some moisture to remain because it helps make the cake tender.

3. Mix the dry ingredients

In a large bowl, combine:

• Rolled oats
• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg

Whisk everything together so the leavening agents and spices are evenly distributed.

4. Mix the wet ingredients

In another bowl, whisk together the eggs and brown sugar.

Add the oil, Greek yogurt, and vanilla.

Whisk until smooth.

The yogurt adds moisture and gives the cake a soft, tender crumb.

5. Combine wet and dry ingredients

Pour the wet mixture into the bowl containing the dry ingredients.

Stir gently with a spatula until just combined.

Don’t overmix.

The batter will be fairly thick at this point.

6. Add the apple and carrots

Fold in the grated carrots and apple.

If you’re using walnuts, pecans, or raisins, fold them in now as well.

Mix only until everything is evenly distributed.

You should have a moist, thick batter with colorful pieces of apple and carrot throughout.

7. Transfer to the pan

Spread the batter evenly into the prepared pan.

Use a spatula to smooth the top.

If desired, sprinkle a few extra oats, chopped nuts, or a little cinnamon over the surface.

8. Bake

Place the cake in the center of the preheated oven.

Bake for approximately 40–50 minutes.

Start checking around 40 minutes.

The cake is ready when:

• The top is golden brown.
• The center feels firm when gently pressed.
• A toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top is browning too quickly, loosely cover it with aluminum foil for the final 10–15 minutes.

9. Cool

Let the cake cool in the pan for about 15 minutes.

Then remove it and place it on a wire rack.

Allow it to cool completely before adding the cream cheese topping.

The cake becomes even more flavorful and moist as it cools.

🧁 Optional Cream Cheese Frosting

1. Beat the cream cheese and butter

Place the softened cream cheese and butter in a bowl.

Beat for about 1–2 minutes until smooth.

2. Add powdered sugar

Gradually add the powdered sugar while mixing.

Add vanilla and beat until creamy.

If the frosting is too thick, add 1 tablespoon of milk at a time until you reach your preferred consistency.

3. Frost the cake

Spread the frosting over the completely cooled cake.

For a rustic finish, you don’t need to make it perfectly smooth.

Sprinkle the top with chopped walnuts, cinnamon, or a few oat flakes.

🍎 Easy Variations

Cinnamon Apple Cake

Add an extra ½ tsp cinnamon and a pinch of cloves for a warmer spice flavor.

Carrot Cake Style

Add ½ cup raisins, ½ cup chopped pecans, and a little extra cinnamon. Finish with cream cheese frosting.

Healthier Version

Replace half the all-purpose flour with whole-wheat flour and reduce the brown sugar to ⅓ cup.

Maple Apple Carrot Cake

Replace the brown sugar with ⅓ cup pure maple syrup. Reduce the yogurt slightly if the batter seems too wet.

Coconut Version

Add ½ cup shredded unsweetened coconut along with the carrots and apple.

⭐ Tips for the Best Cake

• Don’t squeeze the apple completely dry. Its moisture keeps the cake soft.
• Grate the carrots finely so they become tender during baking.
• Don’t overmix the batter. Mix just until everything is combined.
• Use old-fashioned oats for the best texture. Quick oats can make the cake softer and more compact.
• Let it cool completely before frosting.
• For extra flavor, toast the walnuts or pecans for 5–7 minutes at 350°F before adding them.

🧊 Storage

Store the unfrosted cake in an airtight container at room temperature for 2–3 days.

If you’ve added cream cheese frosting, refrigerate it and use within 3–4 days.

You can also freeze individual slices for up to 2 months. Wrap them well and thaw overnight in the refrigerator.

🍯 Serving idea

For a cozy breakfast-style serving, warm a slice for a few seconds and serve it with a spoonful of Greek yogurt, a drizzle of honey or maple syrup, and a sprinkle of toasted walnuts