Soft, warmly spiced, and naturally sweetened, this Carrot Raisin Oatmeal Yogurt Cake gives you all the delicious comfort of classic carrot cake in a lighter, healthier format! Made with oat flour and Greek yogurt, it features a tender crumb packed with sweet raisins and juicy shredded carrots.
Why You’ll Love This Recipe
Naturally Sweetened & Gluten-Free: Uses wholesome oat flour and maple syrup instead of refined flour or white sugar.
Ultra-Moist Crumb: Greek yogurt locks in deep moisture without adding heavy oil or butter.
High in Fiber: Blended oats, fresh carrots, and raisins boost daily fiber and nutrients.
Essential Kitchen Equipment
8×8-inch Baking Dish or Round Cake Pan: For baking the cake evenly.
Box Grater: For freshly shredding sweet carrots.
Ingredients
Cake Batter:
1 1/2 cups (135g) Oat flour (or rolled oats blended fine)
1 cup (100g) Grated carrots
1/3 cup (50g) Raisins
1/2 cup (120g) Plain Greek yogurt (or dairy-free yogurt)
1/3 cup (80ml) Maple syrup or honey
2 large Eggs (or 2 flax eggs for vegan)
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg (optional)
Light Cream Cheese Frosting (Optional):
1/2 cup Light cream cheese or Greek yogurt
2 tbsp Maple syrup or powdered sweetener
1/2 tsp Vanilla extract
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan or 8-inch round cake pan with parchment paper or grease lightly with oil.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
3. Add Dry Ingredients: Fold in the oat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until just combined.
4. Fold in Carrots & Raisins: Gently stir in the grated carrots and raisins until evenly distributed throughout the batter.
5. Bake to Perfection: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Frost: Allow the cake to cool completely in the pan. If using frosting, whisk cream cheese, sweetener, and vanilla together, then spread evenly over the cooled cake before slicing.
Chef’s Tips
Finely Shred Carrots: Use the small holes of your box grater so the carrots melt into the batter seamlessly as it bakes.
Plump the Raisins: Soak raisins in warm water for 5 minutes and drain before folding into batter to make them extra juicy!
Nutritional Breakdown (Per Serving / 9 Yield)
Servings: 9 square slices
Calories: ~135 kcal
Protein: 5g
Net Carbs: 22g
Fat: 3g
Frequently Asked Questions (FAQ)
How long does this cake stay fresh?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Serve cold or warm slightly in the microwave for 10 seconds!