Carrot Raisin Oatmeal Yogurt Cake
A moist and wholesome cake made with grated carrots, oats, and yogurt, perfect for breakfast, snacks, or a light dessert.
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.
Notes
Cut into squares or slices. Serve warm or at room temperature. Can top with powdered sugar or a thin layer of cream cheese icing.
