Oatmeal Apple and Carrot Cake

 

Ingredients

For the Cake:

· 1 ½ cups (180g) all-purpose flour (or 1:1 gluten-free flour blend)

· 1 cup (90g) old-fashioned rolled oats (plus 2 tablespoons for topping)

· 1 tsp baking soda

· 1 ½ tsp baking powder

· ½ tsp salt

· 2 tsp ground cinnamon

· ½ tsp ground nutmeg

· ¼ tsp ground ginger

· ¾ cup (150g) light brown sugar, packed

· ½ cup (120ml) neutral oil (e.g., avocado, canola, or vegetable)

· ½ cup (120g) unsweetened applesauce

· 2 large eggs, at room temperature

· 2 tsp vanilla extract

· 1 ½ cups (150g) finely grated carrots (about 2-3 medium carrots)

· 1 cup (120g) peeled and finely chopped apple (a firm variety like Granny Smith or Honeycrisp works well)

· ½ cup (60g) chopped walnuts or pecans (optional)

For the Optional Glaze:

· 4 oz (115g) cream cheese, softened

· ¾ cup (90g) powdered sugar

· 1-2 tbsp milk or cream

· ½ tsp vanilla extract

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 9-inch round springform pan.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, 1 cup of oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

Combine Wet Ingredients: In a large bowl, whisk the brown sugar, oil, and applesauce together until smooth and well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Using a spatula, fold gently until just combined. Do not overmix.

Fold in Fruits and Nuts: Gently fold in the grated carrots, chopped apple, and walnuts/pecans (if using) until evenly distributed throughout the batter.

Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with the remaining 2 tablespoons of oats for a nice finish.

· Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.

· The baking time can vary, so start checking at the 30-minute mark.

Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing or glazing.

Make the Glaze (Optional): While the cake cools, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar, then the vanilla. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency. Drizzle over the cooled cake.