Go Back
+ servings
carrot cake square
Print

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.
Course Dessert
Cuisine American
Keyword banana oat flour cake, healthy carrot cake, oat flour carrot cakes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 747kcal
Author Kelli Shallal MPH RD

Equipment

  • 9-inch cake pans

Ingredients

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.

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