There’s something magical about biting into a moist, flavorful cake that’s actually good for you. I’ve perfected this Sugar-Free Oatmeal Apple Carrot Cake recipe through countless iterations, combining the natural sweetness of fruits with the wholesome goodness of oats and carrots. What makes this cake special is its perfect balance of nutrients and taste, proving that healthy desserts don’t have to compromise on flavor.
This nourishing cake draws inspiration from traditional carrot cake while incorporating the benefits of oatmeal and fresh apples. It’s naturally sweetened with ripe bananas and contains no refined sugars, making it an excellent choice for health-conscious individuals, those managing their sugar intake, or anyone looking for a nutritious breakfast or snack option.
Ingredients
For a 6-inch (15 cm) round cake:
Dry Ingredients
- 1 cup (100g) oatmeal or oat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt (optional)
Wet and Fruit Ingredients
- 2 medium apples (300g), peeled and grated
- 2 medium carrots (150g), grated
- 2 ripe bananas (200g)
- 2 large eggs
- 3.5 oz (100g) raisins
Essential Equipment
- 6-inch (15 cm) round baking dish
- Food processor or blender (if using whole oats)
- Grater
- Mixing bowls
- Measuring cups and spoons
Detailed Instructions
Preparation Phase
- Begin by preheating your oven to 360°F (180°C). This specific temperature ensures even baking while maintaining moisture.
- If starting with whole oats, grind them in a food processor or blender until you achieve a fine, flour-like consistency. The texture should be uniform to ensure proper binding.
- Place the raisins in a bowl and cover them completely with hot water. Allow them to soak for 10 minutes – this step is crucial as it makes the raisins plump and juicy, distributing moisture throughout the cake.
Mixing the Ingredients
- While the raisins are soaking, peel and grate both the apples and carrots. Use the medium-sized holes on your grater for ideal texture. After grating, gently press the apple gratings to remove excess moisture if they seem very wet.
- In a large mixing bowl, thoroughly mash the ripe bananas until they form a smooth paste. The riper the bananas, the sweeter and more flavorful your cake will be.
- Add the eggs to your mashed bananas and whisk until well combined. This mixture serves as your main wet ingredient base and provides structure to the cake.
- Gradually incorporate the oat flour, cinnamon, and baking powder into the banana-egg mixture. Stir until just combined – overmixing can lead to a dense texture.
- Drain the soaked raisins thoroughly. Fold the grated apples, carrots, and plumped raisins into your batter. The folding motion helps maintain air in the mixture for a lighter cake.
Baking Process
- Prepare your 6-inch baking dish by either greasing it thoroughly or lining it with parchment paper. I prefer parchment paper as it ensures easy removal.
- Transfer the batter to your prepared baking dish, spreading it evenly to the edges.
- Bake in your preheated oven for 50-60 minutes. The cake should be golden brown on top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes before removing. This resting period allows the structure to set properly.
Storage and Serving Tips
Store your cake in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve after the first day, making this an excellent make-ahead dessert or breakfast option.
Nutrition Information
Per serving (1/8 of cake):
- Calories: 165
- Protein: 4g
- Carbohydrates: 35g
- Fiber: 4g
- Natural Sugars: 18g
- Fat: 3g
- Serving Size: 8 portions
This cake is rich in fiber, vitamins, and minerals from the oats, fruits, and carrots. It’s particularly high in beta-carotene, potassium, and B vitamins, making it a nutritious choice for any time of day.
Recipe Success Tips
I’ve found that the key to perfect texture lies in properly draining the grated apples and not overmixing the batter. The natural moisture from the fruits and vegetables ensures a moist cake without the need for added fats or sugars. For the best results, make sure your bananas are properly ripened – they should have brown spots on the peel for optimal sweetness.
