Dessert

Oatmeal Carrot Cake Recipe

ByMaya Arden March 12, 2026March 12, 2026

Introduction

This Oatmeal Carrot Cake is a wholesome twist on a classic favorite, packed with hearty oats and naturally sweetened with orange juice and maple syrup. Moist, flavorful, and topped with a healthy cream cheese frosting, it’s perfect for breakfast or dessert.

A three-layer carrot cake with visible bits of shredded carrot and nuts baked inside each moist, brown cake layer. Between each layer is a thick spread of creamy white frosting. The whole cake is covered in smooth white frosting, with chopped walnuts generously sprinkled on top. The cake sits on a wooden round board placed on a white marbled surface, and part of a slice is cut out showing the cake’s inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups old fashioned rolled oats (divided)
1 ½ teaspoons cinnamon

1 ½ teaspoons baking soda
½ teaspoon salt

¾ cup pulp-free orange juice
¾ cup applesauce

¾ cup maple syrup
2 large eggs
3 Tablespoons olive oil or avocado oil

2 teaspoons vanilla extract
1 ½ cups shredded carrots
¾ cup raisins

Healthy cream cheese frosting
Chopped walnuts for topping (optional)

Instructions

Step 1: Preheat the oven to 350ºF. Spray three 6-inch cake pans with cooking spray or coconut oil and set aside.

Step 2: Add 2 ½ cups rolled oats, cinnamon, baking soda, salt, orange juice, applesauce, maple syrup, eggs, oil, and vanilla extract to a high-powered blender. Blend until smooth, using a tamper as needed.
Step 3: Gently fold the remaining 1 ½ cups oats, shredded carrots, and raisins into the batter.
Step 4: Pour the batter evenly into the prepared cake pans and bake for 20-25 minutes, until golden brown on top and a toothpick inserted comes out clean.

Step 5: Allow the cake to cool for about 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
Step 6: Once cooled to room temperature, frost the cake with healthy cream cheese frosting and sprinkle with chopped walnuts if desired.
Step 7: Slice and serve your delicious oatmeal carrot cake.

Tips & Variations

For extra moisture, consider adding a tablespoon of almond or coconut milk to the batter if it seems too thick.
Swap raisins for chopped dates or dried cranberries for a different flavor.
Use a nut-free oil like sunflower or canola if avoiding nuts.

If you prefer a single large cake, bake in a 9-inch round pan and adjust baking time to about 30-35 minutes.

Storage

Store the cake covered in the refrigerator for up to 5 days. To keep it fresh longer, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat individual slices gently in the microwave if desired.

How to Serve

A tall, two-layer carrot cake sits on a round wooden board, each layer showing a moist, speckled orange and brown texture from grated carrot and spices. Between the layers and all around the cake is a smooth, creamy off-white frosting. The top of the cake is covered with chopped light brown walnuts, adding a crunchy texture. A slice is being lifted from the cake by a silver cake server, revealing the dense inside filled with bits of carrot and nuts. The whole scene rests on a white marbled surface with soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

You can substitute the eggs with flax eggs or a commercial egg replacer and use a vegan cream cheese frosting to make this recipe vegan-friendly.

Is it necessary to use a high-powered blender?

A high-powered blender works best to achieve a smooth batter with the oats, but a strong food processor can also be used if your blender isn’t powerful enough.