Carrot Walnut Oat Cake — A small carrot layer cake with walnut texture.
- Yield
- 10 servings
- Time
- About 2 hr, including cooling
Ingredients for Carrot Walnut Oat Cake
- 1 2/3 cups (200 g) certified gluten-free oat flour
- 1/4 cup (30 g) gluten-free whey-casein protein powder
- 2 tsp (8 g) gluten-free baking powder
- 1/4 tsp (1.5 g) fine salt
- 3 large eggs
- 3/4 cup (180 g) plain Greek yogurt
- 1/3 cup (80 ml) neutral oil
- 1/3 cup (105 g) maple syrup
- 1 tsp (5 ml) vanilla extract
- 1 cup (110 g) finely grated carrot
- 1/3 cup (40 g) chopped walnuts
- 1 tsp (3 g) cinnamon
- 3/4 cup (180 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar
How to Make Carrot Walnut Oat Cake
- Heat a conventional oven to 350°F (180°C). Prepare two lined 6-inch (15 cm) round tins.
- Whisk the oat flour, protein powder, baking powder and salt. In another bowl whisk eggs, yogurt, oil, maple syrup and vanilla. Combine just until even; rest 5 minutes.
- Mix cinnamon into the dry ingredients; fold carrot and walnuts into the finished batter.
- Bake 25-32 minutes, until a skewer comes out without wet batter and the top springs back. Cool 15 minutes in the tin, then on a rack for at least 1 hour.
- Beat cream cheese and powdered sugar. Use half between cooled layers and half on top.
Cinema Finish
Use the listed topping for a clean finish. Slice chilled cakes and bars with a warm, dry knife; serve plated desserts on simple cream-colored ceramics. Additional garnishes in the illustrative image are optional and are not included in the recipe quantities.
Storage
Refrigerate covered for up to 3 days. Keep chilled until serving.
Recipe and image note
Editorially reviewed, not kitchen-tested. The image is an AI-generated styling illustration, not a photograph of a tested result. Use certified gluten-free oats and oat flour and check all ingredient labels; avoid cross-contact. US volume measures are approximate; metric weights govern. No verified nutrition values are supplied.
Source: Oat Indulgence, pages 34, 35