Oatmeal Carrot Cake
Yields 12 servings · Prep time: 15 minutes · Cook time: 25 minutes · Total time: 40 minutes
Ingredients
- 4 cups Foska Old Fashioned Oats
- 1½ teaspoons cinnamon
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup orange juice
- ¾ cup applesauce
- ½ cup sugar
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1½ cups shredded carrots
- Raisins, chopped nuts and toasted coconut flakes, to finish
Instructions
- Preheat the oven to 350°F. Spray three 6-inch cake pans with cooking spray and set aside.
- Add 2½ cups of the Foska Old Fashioned Oats, cinnamon, baking soda, salt, orange juice, applesauce, sugar, eggs, oil and vanilla extract to a blender. Blend until smooth.
- Once the batter is combined, gently fold in the remaining 1½ cups oats, shredded carrots and raisins.
- Pour the batter evenly into the prepared cake pans and bake for 20–25 minutes until golden brown on top and an inserted toothpick comes out clean.
- Allow the cake to cool for about 10 minutes. Remove the cake from the pans and place on a wire rack to cool completely. Top with chopped nuts and toasted coconut flakes.
