Healthy Sugar-Free Oatmeal Apple Carrot Cake

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

4. 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.
5. 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.
6. 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.
7. 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.
8. 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

9. 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.
10. Transfer the batter to your prepared baking dish, spreading it evenly to the edges.

9. 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.
10. 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.