👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch (20x20 cm) baking dish.
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2
In a large bowl, whisk together the rolled oats, whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
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3
In a separate medium bowl, whisk together the milk, eggs, applesauce, melted coconut oil, and vanilla extract until smooth.
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4
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Fold in the grated carrots and any optional additions (raisins, walnuts) until evenly distributed. Be careful not to overmix.
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5
Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
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6
Let the cake cool in the dish for at least 10 minutes before slicing and serving. It's delicious warm or at room temperature.
💡 Notes
This cake is great for meal prep! Store cooled leftovers covered in the refrigerator for up to 5 days. For a refined sugar-free option, use maple syrup instead of brown sugar and adjust other liquid slightly. Mashed banana or pumpkin puree can be used as a substitute for applesauce. For a gluten-free version, ensure oats are certified GF and use a GF flour blend.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
6g
Total Fat
9g
Saturated Fat
3g
Carbs
45g
Fiber
5g
Sugar
20g
Sodium
250mg
Cholesterol
45mg
