Made By Emily
Breakfast

Super Healthy Oatmeal Banana Carrot Cake

Delicious and healthy oatmeal banana carrot cake topped with fresh frosting

Ingredients

  • 1/2 cup (50 g) rolled oats
  • 2 large eggs
  • 1/6 cup (40 ml) milk (any variety)
  • 1/4 cup (50 g) Greek yogurt
  • 1 medium carrot, grated (150-200 g)
  • 1 ripe banana, sliced (100-120 g)
  • 1/3 cup (50 g) raisins
  • 1/3 cup (50 g) dried cranberries
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 g) melted coconut oil
  • Zest of 1 lemon
  • 2/3 cup (80 g) ground almonds
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 360°F (180°C). Grease and line an 8-9 inch round cake pan with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, eggs, and a pinch of salt; whisk until blended.
  3. Add the milk and Greek yogurt to the mixture, stirring until smooth.
  4. Grate the carrot and slice the banana, then fold them into the batter along with the raisins and dried cranberries.
  5. Pour in the maple syrup, melted coconut oil, lemon zest, ground almonds, ground cinnamon, and baking powder. Mix thoroughly to ensure all ingredients are well combined.
  6. Pour the batter into the prepared pan and spread it evenly with a spatula.
  7. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Recipe Notes

  • To imprint your own twist, consider adding a handful of nuts for extra crunch or substituting cranberries with other dried fruits based on your preference.
  • For better texture, let the cake cool properly; this allows it to firm up, making it easier to slice without crumbling.

Nutrition Estimate

Approximately per serving (based on 8 servings):

  • Calories: 190
  • Protein: 6 g
  • Carbs: 28 g
  • Fat: 7 g