SUPER ADDICTIVE! Carrots and oatmeal! No sugar! No white flour! My favorite oat cake in 15 minutes!
SUPER ADDICTIVE! Carrots and oatmeal! No sugar! No white flour! My favorite oat cake in 15 minutes!
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When we think of cake, we usually think of a "guilty pleasure" loaded with refined sugar and white flour. But what if you could bake a dessert that actually supports your health goals? This Carrot and Oat Cake is a game-changer for anyone over 50 (or anyone, really) looking to satisfy a sweet tooth without the blood sugar spike.
By replacing traditional ingredients with fiber-rich oats and nutrient-dense carrots, this recipe provides steady energy and supports healthy digestion. Here is how you can make this guilt-free treat in just 15 minutes of prep time.
WATCH THE FULL VIDEO BELOW --👇👇👇👇
The Power of the Ingredients
Rolled Oats: Instead of white flour, we use oats ground into a fine meal. Oats are packed with beta-glucan, a type of fiber that helps lower cholesterol and keep you full longer.
Carrots & Apples: These provide natural sweetness and moisture. Carrots are a fantastic source of beta-carotene, which the body converts to Vitamin A—essential for eye health and skin elasticity.
Walnuts: These add a satisfying crunch and a dose of brain-healthy Omega-3 fatty acids.
Greek Yogurt: This adds protein and creaminess while providing probiotics for gut health.
Step 1: Prepare the Base
The Flour: Take 1 heaping cup (120g) of rolled oats and grind them into a fine flour using a blender.
The Veggies: Finely grate 2 medium carrots and coarsely grate 1 apple. The combination of the two creates a moist, flavorful crumb.
The Mix: In a large bowl, combine the oat flour, chopped walnuts, grated carrots, apple, and ½ tablespoon of ground cinnamon. Add 3 tablespoons of Greek yogurt and a handful of raisins that have been soaked to swell.
Step 2: The Lift
The Eggs: Beat 2 eggs with a pinch of salt until they form a light foam.
The Sweetener: Add your preferred sugar substitute (like stevia, honey, or maple syrup) to taste.
The Flavor: Stir in lemon zest and 1 tablespoon of melted coconut oil.
The Rise: Mix in 1 teaspoon of baking soda activated with a little lemon juice to ensure the cake is light and airy.
Step 3: Baking to Perfection
Topping: For extra texture, mix 3 tablespoons of whole oat flakes with a bit of cinnamon, coconut oil, and sweetener to create a rustic topping.
Bake: Pour the batter into a lined pan and bake in a preheated oven at 180°C (350°F) for 40 minutes.
The Finishing Touch: Guilt-Free Frosting
Traditional frosting is pure sugar, but this version uses high-protein dairy for a rich, tangy finish:
Mix 250g of cream cheese or ricotta with 2 tablespoons of Greek yogurt.
Add a splash of lemon juice and a touch of vanillin for aroma.
Spread the mixture over the cooled cake and top with extra walnuts.
Why This Works
In our previous articles, we’ve discussed how "hidden sugars" and refined carbs can drive inflammation and weight gain. This cake flips that script. It uses complex carbohydrates and natural fiber to slow down the absorption of sugar, making it a perfect snack or breakfast for those monitoring their insulin levels.
It's proof that healthy eating doesn't have to be boring—it just has to be smart.
Watch the full step-by-step recipe below:
