YES! Soft, warmly spiced, and bursting with sweet juicy raisins and finely grated carrots, this Carrot Raisin Oatmeal Yogurt Cake is the ultimate healthy twist on classic carrot cake! Packed with oat fiber, high-protein Greek yogurt, and warm cinnamon, this nutrient-dense bake delivers all the rich, tender bakery comfort with zero refined flour or processed sugars!
Why You’ll Love This Recipe
Zero Refined Flour & Naturally Sweetened: Whole oat flour and maple syrup replace processed baking flours and white sugar for a steady energy boost.
Ultra-Moist & Tender Texture: Greek yogurt locks in maximum moisture while adding high-satiety protein to keep you satisfied.
Classic Bakery Spice Flavor: Bursting with warm cinnamon, sweet carrots, and juicy raisins, topped with a quick Greek yogurt cream cheese frosting.
Essential Kitchen Equipment
8×8-Inch Baking Dish or Round Cake Pan: Line with parchment paper for easy lifting and slicing.
Box Grater: For grating the fresh carrots finely so they melt into the moist cake crumb.
Ingredients
Spiced Carrot Cake Batter:
1 ½ cups (135g) Oat flour (or rolled oats blended into fine flour)
1 cup (100g) Fresh carrots, finely grated
1/3 cup Seedless raisins (or chopped walnuts for extra crunch)
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon
⅓ cup (80ml) Pure maple syrup or honey (or zero-calorie brown Monk Fruit syrup)
2 large Eggs (or 2 flax eggs for a vegan option)
½ cup (120g) Plain Greek yogurt (or dairy-free Greek-style yogurt)
1 tsp Pure vanilla extract
Protein Cream Cheese Frosting:
½ cup Plain Greek yogurt or light cream cheese
2 tbsp Zero-calorie powdered sweetener or maple syrup
½ tsp Vanilla extract
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish or round cake pan with parchment paper or spray lightly with non-stick cooking spray.
2. Whisk Dry Ingredients: In a large bowl, combine the oat flour, baking powder, baking soda, salt, and ground cinnamon. Stir until thoroughly blended.
3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, Greek yogurt, maple syrup (or zero-calorie sweetener), and vanilla extract until smooth and creamy.
4. Combine & Fold: Pour the wet ingredients into the dry oat flour mixture and stir gently until just combined. Fold in the 1 cup of finely grated carrots and 1/3 cup of raisins until evenly distributed throughout the batter.
5. Bake to Golden: Pour the cake batter into your prepared baking dish and smooth the top with a spatula. Bake for 25 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Frost & Slice: Let the cake cool completely. Whisk the Greek yogurt frosting ingredients together and spread evenly across the top. Slice into 8 rich portions and enjoy!
Chef’s Tips
Grate Carrots Small: Use the finest side of your box grater! Finely shredded carrots release natural sweetness and blend seamlessly into the moist oat crumb.
Protein-Packed Frosting Hack: Whip 1/2 scoop of vanilla protein powder directly into your Greek yogurt frosting for an extra protein boost and thicker cream cheese consistency!
Nutritional Breakdown (Per Serving / Yields 8 Slices)
Servings: 8 slices
Calories: ~160 kcal
Protein: 7g
Net Carbs: 22g (10g with sugar-free syrup swap)
Fat: 3.5g
Frequently Asked Questions (FAQ)
Can I make these into carrot cake muffins instead?
Yes! Divide the batter evenly into a 12-cup muffin tin lined with silicone cups and bake at 350°F (175°C) for 18 to 20 minutes until golden and set!