Oat Flour Carrot Cake
You'd never guess that this deeply moist and uber-rich oat flour carrot cake with notes of cinnamon, nutmeg, cloves, and ginger is made with no refined flour or sugar.
Servings 8 pieces
Calories 747kcal
Equipment
- 9-inch cake pans
Ingredients
- 2.5 cups oat flour
- 2 teaspoon baking powder
- 1 tsp baking soda
- ½ teaspoon salt
- 1.5 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger
- ½ cup dark brown coconut sugar
- ½ cup golden coconut sugar
- ½ cup maple syrup
- 1 cup apple sauce
- ½ cup melted coconut oil
- 2 cups grated carrots
- 1 tsp vanilla extract
- 4 eggs
- 1 cup walnuts
- ½ cup raisins
- 12 ounces cream cheese frosting
Instructions
- Preheat oven to 350F. Line two 9 inch round cake pans with parchment paper and grease with oil over the top.
- Combine all the dry ingredients in a large bowl (oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves, ground ginger, dark coconut sugar, and golden coconut sugar.)
- Combine wet ingredients (maple syrup, apple sauce, coconut oil, vanilla extract, and eggs) in another medium bowl.
- Add wet ingredients to dry ingredients and mix until thoroughly combined. Let the mixture stand for 10 minutes, add in walnuts, shredded carrots, and raisins. Spread mixture evenly between the two cake pans.
- Bake for 34-45 minutes or until fully set (an inserted toothpick comes out clean.)
- Let cool entirely on a cooling rack (the parchment paper will make it easier to turn the pan over on the cooling rack and let the cake come out onto the cooling rack.) Frost one cake, layer the next one on top, and finish frosting.
Video
Nutrition
Calories: 747kcal | Carbohydrates: 100g | Protein: 11g | Fat: 36g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 472mg | Potassium: 572mg | Fiber: 6g | Sugar: 57g | Vitamin A: 4545IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 3mg