A delightful dessert that combines the wholesome goodness of oats with the sweet warmth of spiced carrots. Perfectly moist and richly flavored with cinnamon and nutmeg, it makes for a comforting baked good that everyone will love.
Ingredients
Scale:
1 ½ cups rolled oats
1 cup all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil (or melted coconut oil)
3 large eggs (room temperature)
1 teaspoon vanilla extract
2 cups grated carrots
½ cup crushed pineapple (drained, optional)
½ cup chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)
Cream cheese frosting (optional)
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the rolled oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.
In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
Gently fold in the grated carrots, crushed pineapple, and chopped nuts if using.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar or spread with cream cheese frosting if desired.
