Healthy Carrot-Walnut Cake is a delightful treat that brings together the natural sweetness of carrots and bananas, with the crunch of walnuts for a touch of fun. This cake is not just a dessert; it’s a wholesome option that can be enjoyed for breakfast or as a snack throughout the day. Plus, it’s packed with nutrients and offers a moist, fluffy texture that everyone will love. Whether you’re looking for a healthier dessert to satisfy your sweet tooth or just want to impress your family and friends, this cake is the perfect choice.

What Goes into This Healthy Carrot-Walnut Cake

To make this delicious cake, gather the following ingredients:

¾ cup (180g) oats
1¾ cups (200g) grated carrots
1 ripe banana (120g)
3 medium eggs
⅓ cup (80ml) Extra Virgin oil
2 tsp (10g) baking powder
1 tsp ground cinnamon
Pinch of nutmeg or cloves (optional)
¾ cup (100g) walnuts, chopped
250g (9 oz) yogurt (for topping)
1 tbsp (21g) honey (for topping)

Step-by-Step Healthy Carrot-Walnut Cake Recipe

Prepare the oat flour: In a high-speed blender, blend ¾ cup (180g) oats until you get a fine flour.
Grate the carrots: Finely grate 1¾ cups (200g) of carrots and place them in a large mixing bowl.
Mash the banana: Peel one ripe banana (120g) and mash it until smooth with a fork.
Combine wet ingredients: Add 3 medium eggs and ⅓ cup (80ml) Extra Virgin oil to the bowl. Mix gently to avoid over-beating, which can toughen the crumb.
Add the dry mix: Stir in the oat flour, 2 tsp baking powder, 1 tsp cinnamon, and a pinch of nutmeg or cloves. For even distribution, sift the dry ingredients before mixing.
Fold in walnuts: Gently fold in ¾ cup (100g) chopped walnuts until evenly distributed.
Line the baking dish: Line your baking tin with parchment paper and lightly oil the sides to prevent sticking.
Bake: Bake in a preheated oven at 180°C (350°F) for about 45 minutes or until golden and firm. Insert a toothpick in the center; if it comes out clean, your cake is ready.
Prepare the topping: While the cake bakes, mix 250g yogurt with 1 tbsp honey until smooth.
Cool, frost & serve: Let the cake cool completely, then spread the yogurt topping on top. Garnish with additional walnuts, slice, and enjoy!

Serve & Enjoy Healthy Carrot-Walnut Cake

This cake is delicious on its own, but you can also get creative with how you serve it. Slice into generous pieces and enjoy with a dollop of yogurt on the side. Pair it with a warm cup of herbal tea or coffee for a lovely afternoon snack. For a special touch, drizzle a bit of extra honey over the top before serving, or maybe even add some fresh fruit like berries for a splash of color and flavor.

Recipe Tips & Variations

Add some spice: If you love spices, consider adding a pinch of ground ginger or allspice for an extra warming note.
Nut alternatives: If you want to change things up, you can substitute walnuts with pecans or even sunflower seeds for a different crunch.
Gluten-free option: Ensure the oats you use are certified gluten-free if you are strictly avoiding gluten.

Healthy Carrot-Walnut Cake FAQs

Can I use whole wheat flour instead of oats?
While oats create a unique texture, whole wheat flour can be substituted. Just keep in mind that the taste and texture may differ.

How do I store the cake?
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for a quick treat later!

Can I make this cake without eggs?
Yes! You can replace the eggs with flaxseed meal mixed with water or unsweetened applesauce for a vegan version.

This Healthy Carrot-Walnut Cake is not only simple to make but also a yummy way to indulge while keeping things nutritious. Give this recipe a try, and you might find that it becomes a new favorite in your home! Enjoy making this delightful cake!

Healthy Carrot-Walnut Cake

A delightful cake combining the sweetness of carrots and bananas with crunchy walnuts, perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

Dry Ingredients

¾ cup ¾ cup oats Blended into flour
2 tsp 2 tsp baking powder
1 tsp 1 tsp ground cinnamon
Pinch Pinch of nutmeg or cloves Optional spice

Wet Ingredients

1¾ cups 1¾ cups grated carrots Finely grated
1 ripe banana 1 ripe banana Mashed
3 medium 3 medium eggs
⅓ cup ⅓ cup Extra Virgin oil

Toppings

250 g 250g yogurt For topping
1 tbsp 1 tbsp honey For sweetening yogurt
¾ cup ¾ cup walnuts, chopped

Method

Preparation

In a high-speed blender, blend ¾ cup (180g) oats until you get a fine flour.
Finely grate 1¾ cups (200g) of carrots and place them in a large mixing bowl.
Peel one ripe banana (120g) and mash it until smooth with a fork.
Add 3 medium eggs and ⅓ cup (80ml) Extra Virgin oil to the bowl. Mix gently to avoid over-beating.
Stir in the oat flour, 2 tsp baking powder, 1 tsp cinnamon, and a pinch of nutmeg or cloves. Sift the dry ingredients before mixing for even distribution.
Gently fold in ¾ cup (100g) chopped walnuts until evenly distributed.
Line your baking tin with parchment paper and lightly oil the sides to prevent sticking.

Baking

Bake in a preheated oven at 180°C (350°F) for about 45 minutes.
Insert a toothpick in the center; if it comes out clean, your cake is ready.

Topping

While the cake bakes, mix 250g yogurt with 1 tbsp honey until smooth.
Let the cake cool completely, then spread the yogurt topping on top. Garnish with additional walnuts, slice, and enjoy!

Notes

You can serve it with a dollop of yogurt and pair it with herbal tea or coffee. For variation, add spices or substitute walnuts with other nuts or seeds. Store in an airtight container in the fridge for up to 5 days or freeze individual slices.