Name: Easy Oatmeal Carrot Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium carrots, finely grated; 1 cup rolled oats; 2 eggs; 1/4 cup olive oil (or melted coconut oil); 1/4 cup honey or maple syrup; 1/2 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp baking powder; 1/4 tsp baking soda; Pinch of salt; Optional: 1/4 cup raisins or chopped walnuts

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Easy Oatmeal Carrot Cake a soft, wholesome oatmeal carrot cake that comes together in one bowl and uses simple, nourishing ingredients. I love how it's lightly sweetened with honey or maple syrup, and packed with fiber-rich oats and fresh carrots. Whether I need a quick breakfast, a midday snack, or a not-too-sweet dessert, this recipe checks all the boxes.

Easy Oatmeal Carrot Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 medium carrots, finely grated

1 cup rolled oats

2 eggs

¼ cup olive oil (or melted coconut oil)

¼ cup honey or maple syrup

½ teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon baking powder

¼ teaspoon baking soda

Pinch of salt

Optional: ¼ cup raisins or chopped walnuts

Directions

I preheat the oven to 350°F (175°C) and line a small loaf pan or baking dish with parchment paper or lightly grease it.

In a mixing bowl, I whisk together the eggs, olive oil, and honey (or maple syrup) until smooth.

I stir in the vanilla extract, cinnamon, baking powder, baking soda, and salt.

Next, I fold in the rolled oats and grated carrots until everything is fully combined. If I’m adding raisins or walnuts, I mix them in here.

I pour the batter into the prepared pan and smooth the top.

I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let it cool for at least 10 minutes before slicing. I like it warm, but it’s just as good cold.

Servings and timing

This recipe makes about 6 slices and takes a total of 40 minutes — just 10 minutes to prep and around 30 minutes to bake. Each slice has approximately 180 kcal, making it a light but satisfying choice.

Variations

I sometimes like to switch things up by using different add-ins. Chopped dates or dried cranberries work beautifully in place of raisins. For a nut-free version, I skip the walnuts. When I want a spicier cake, I add a pinch of nutmeg or ground ginger. I’ve also tried swapping the oats for quick oats, and while the texture changes slightly, it still turns out delicious.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. It also freezes well — I wrap individual slices in parchment and store them in a freezer bag for up to 2 months. To reheat, I simply warm a slice in the microwave for 15–20 seconds or toast it lightly for a firmer edge.

FAQs

How do I make this cake gluten-free?

I use certified gluten-free rolled oats to ensure the recipe is completely gluten-free. Regular oats can sometimes contain traces of gluten due to processing.

Can I make this recipe vegan?

Yes, I can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) and use maple syrup instead of honey. The texture will be slightly denser but still tasty.

Can I use pre-shredded carrots?

I don’t recommend it. Pre-shredded carrots are often too dry and coarse. I always grate my own for a softer texture and better moisture.

What’s the best pan size for this recipe?

A small loaf pan (about 8x4 inches) or a small square baking dish works best. I avoid using a large pan as the batter won’t spread enough and might bake unevenly.

Can I double the recipe?

Absolutely. I double all ingredients and use a standard loaf pan (9x5 inches) or an 8x8 inch baking dish. I just extend the baking time by about 10–15 minutes and check for doneness with a toothpick.

Conclusion

This Easy Oatmeal Carrot Cake is one of my go-to recipes for when I want something sweet, wholesome, and quick to make. I love that it’s flexible, family-friendly, and made with ingredients I usually have on hand. Whether I serve it for breakfast, snack, or dessert, it never lasts long in my kitchen.

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Easy Oatmeal Carrot Cake

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 slices
Diet: Gluten Free

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Description

A moist and wholesome oatmeal carrot cake made in one bowl with simple, nourishing ingredients like oats, grated carrots, and honey or maple syrup. Naturally sweetened and gluten-free, it's perfect for breakfast, snacks, or a light dessert.

Instructions

Preheat the oven to 350°F (175°C) and line a small loaf pan or baking dish with parchment paper or lightly grease it.
In a mixing bowl, whisk together the eggs, olive oil, and honey (or maple syrup) until smooth.
Stir in the vanilla extract, cinnamon, baking powder, baking soda, and salt.
Fold in the rolled oats and grated carrots until fully combined. Mix in raisins or walnuts if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for at least 10 minutes before slicing and serving.