Carrot Raisin Oatmeal Yogurt Cake — moist, wholesome, and ready in about 45 minutes
Short introduction
This Carrot Raisin Oatmeal Yogurt Cake is a simple, homey cake. It uses grated carrots, oats, and yogurt for a soft texture. Raisins add small sweet bites. It is a good snack, breakfast cake, or light dessert.
Why you’ll love it
- Made with basic pantry items.
- No fancy tools or long prep.
- Moist and tender from yogurt and oil.
- Oats and carrots add fiber and texture.
- Easy to slice and share.
introduction
This cake is quick to make and tastes like a mild carrot cake with a healthy twist. The oats and yogurt keep it soft. It is good for mornings, snacks, or a simple dessert.
why make this recipe
Make this when you want a cake that feels a bit healthy but still tastes like a treat. It uses simple ingredients you likely have on hand. It also makes a good potluck or school snack.
how to make Carrot Raisin Oatmeal Yogurt Cake
Ingredients :
1 cup grated carrots, 1/2 cup raisins, 1 cup rolled oats, 1 cup plain yogurt, 1/2 cup sugar, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the grated carrots, raisins, rolled oats, yogurt, sugar, vegetable oil, and eggs. Mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Carrot Raisin Oatmeal Yogurt Cake
Serve plain or with a light dusting of powdered sugar. You can also spread a thin layer of cream cheese icing or yogurt sweetened with honey on top.
how to store Carrot Raisin Oatmeal Yogurt Cake
Store in an airtight container at room temperature for 2 days. Refrigerate up to 5 days. Freeze slices wrapped in plastic for up to 2 months.
tips to make Carrot Raisin Oatmeal Yogurt Cake
Use finely grated carrots so the cake stays moist. Do not overmix after adding the flour. Check the cake at 25 minutes to avoid overbaking.
variation (if any)
Add chopped walnuts or pecans for crunch. Swap raisins for dried cranberries, chopped dates, or chopped apricots. Use cinnamon and nutmeg for more warm spice.
FAQs (minimum three FAQ)
Q: Can I use Greek yogurt?
A: Yes. Greek yogurt works fine. It may make the cake a bit denser.
Q: Can I make this gluten-free?
A: Use gluten-free rolled oats and a gluten-free flour blend. The texture may change slightly.
Q: Can I reduce sugar?
A: You can lower the sugar to 1/3 cup. The raisins and carrots add natural sweetness.
Ingredients
- 1 cup grated carrots
- 1/2 cup raisins
- 1 cup rolled oats
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Substitutions & key variations
- Yogurt: swap plain with Greek or a dairy-free yogurt.
- Oil: use melted coconut oil or light olive oil.
- Sugar: swap brown sugar or coconut sugar for a deeper flavor.
- Raisins: replace with dried cranberries or chopped dates.
- Add-ins: 1/2 cup chopped nuts, shredded coconut, or a few tablespoons of orange zest.
Step-by-step
Step 1 — Prepare and mix wet ingredients
Preheat oven to 350°F (175°C). Grease a 9-inch cake pan. In a large bowl, mix the grated carrots, raisins, oats, yogurt, sugar, oil, and eggs until even.
Step 2 — Mix dry ingredients
In a separate bowl, whisk flour with baking powder, baking soda, cinnamon, and salt.
Step 3 — Combine and bake
Add the dry mix to the wet mix slowly. Stir until just combined. Stir in vanilla. Pour into pan and bake 25–30 minutes. Let cool before slicing.
Success tips (temperature, texture, common mistakes)
- Oven temp: keep it at 350°F (175°C) for even baking.
- Texture: the cake should be moist, not wet. A toothpick should come out mostly clean.
- Common mistake: overmixing the batter makes the cake dense. Mix gently.
- Check early: ovens vary, so check at 22–25 minutes if your oven runs hot.
How to serve
Cut into squares or slices. Serve warm or at room temperature. Pair with tea, coffee, or a glass of milk. For a special touch, top with a thin spread of cream cheese frosting.
Storage & reheating
- Room temp: 2 days in an airtight container.
- Fridge: up to 5 days. Let come to room temp before serving or warm for 10–20 seconds in the microwave.
- Freezer: wrap slices well and freeze up to 2 months. Thaw in the fridge or at room temp.
Frequently Asked Questions
Here are quick answers to common questions:
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the cake may be softer. Quick oats absorb liquid faster.
Q: Do I need to peel the carrots?
A: You can skip peeling if the carrots are clean and fresh. Grate well.
Q: Can I make muffins instead of a cake?
A: Yes. Fill muffin cups and bake 15–18 minutes.
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Nutrition notes / equivalents
This cake is moderate in calories and has some fiber from oats and carrots. For lower fat, reduce oil to 3 tablespoons and increase yogurt to keep moisture.
Conclusion
This Carrot Raisin Oatmeal Yogurt Cake is an easy, moist cake that uses simple ingredients. It works for breakfast, snacks, or a light dessert. If you like baked oat or carrot flavors, try a related dish like One-Dish Carrot Cake Baked Oatmeal – Nourished by Nic for another simple idea.
Links to related recipes
Carrot Raisin Oatmeal Yogurt Cake
Ingredients
Wet Ingredients
- 1 cup grated carrots Use finely grated carrots for moisture.
- ½ cup raisins Can substitute with dried cranberries or chopped dates.
- 1 cup plain yogurt Greek or dairy-free yogurt can be used.
- ½ cup sugar Can reduce to 1/3 cup.
- ¼ cup vegetable oil Can use melted coconut oil or light olive oil.
- 2 large eggs
Dry Ingredients
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon Can add nutmeg for extra flavor.
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the grated carrots, raisins, rolled oats, yogurt, sugar, vegetable oil, and eggs. Mix well.
- In a separate bowl, whisk together the baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.