Carrot Loaf Cake with Whole Oatmeal

Lactose-free recipe
Soft, crumbly, easy and economical to make, it’s one of my tricks to get my grandkids to eat carrots, and at the same time, we’ll get a boost of carotene that’s so good for our skin.
I’ll use erythritol, but you’ll also find the doses for sugar.

As for the whole oatmeal flour, you can substitute it with whole wheat flour, type 2 flour, type 1 flour, or spelt flour. Depending on the flour chosen, the amount of liquid may vary. If necessary, add 1/2 tablespoons of plant-based milk.

Work with whisks + blender or just with the Bimby.

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Cost: Very economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

170.61 Kcal

calories per serving

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Energy 170.61 (Kcal)
Carbohydrates 25.85 (g) of which sugars 1.00 (g)
Proteins 3.58 (g)
Fat 11.78 (g) of which saturated 8.66 (g)of which unsaturated 2.27 (g)
Fibers 1.96 (g)
Sodium 29.19 (mg)

Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

3 1/2 oz carrots
1/4 cup coconut oil (or sunflower oil)
1/3 cup erythritol (or cane sugar or white sugar)
1 cup oatmeal flour (whole, or whole wheat flour)
1 egg (medium weight about 53 g)
2 tsp baking powder for sweets
1 pinch ground cinnamon (optional)

A glance at health

Tools

What we need to make

1 Knife
1 Electric whisk or the Bimby
1 Blender or the Bimby
1 Metal cylinder
1 Spatula
1 Loaf pan about 9 inches
1 Oven

Steps

Let’s go to the kitchen

Turn on the oven to 350°F static.
Peel, clean, and chop the carrots into small pieces, then transfer them to the blender along with the coconut oil, sweetener, or cane sugar.
Blend until you get a smooth and homogeneous pulp.
Now separately, whisk the egg at room temperature with the electric whisk until it’s light and frothy. It will take about 4 minutes. Then add the carrot pulp and mix with the spatula using circular motions from top to bottom.
Sift the whole oatmeal flour with the baking powder.
and incorporate the dry ingredients into the batter gradually, mixing with the spatula from bottom to top, being careful not to deflate the mixture
Line a loaf pan of about 9 inches with parchment paper, pour the batter, and bake at 350°F static for about 20/25 minutes. I recommend doing the toothpick test before turning off the oven. Once cooking is finished, slightly open the oven and let the cake rest for 5/10 minutes.
Finish with a sprinkle of powdered sugar.
Turn on the oven to 350°F static. Peel, clean, and chop the carrots.
Cut them into slices and transfer them to the bowl along with the coconut oil, sweetener, or cane sugar. 10 sec speed 10 until you get a smooth and homogeneous pulp. Transfer to a bowl and wash and dry the bowl
Insert the butterfly, and whisk the egg at room temperature for 4 min speed 4, or until light and frothy. Remove the butterfly.
Add the carrot pulp and mix 1 min speed 1.
Sift the whole oatmeal flour with the baking powder
Through the hole while the Bimby is running at speed 1, gently incorporate the dry ingredients gradually, until the end, then continue to run for another minute, until the mixture appears homogeneous.
Line a loaf pan of about 9 inches with parchment paper, pour the batter, and bake at 350°F static for about 20/25 minutes. I recommend doing the toothpick test before turning off the oven. Once cooking is finished, slightly open the oven and let the cake rest for 5/10 minutes.
Here is the Carrot Loaf Cake with Whole Oatmeal ready