The naturally sweet and soft carrot and oat cake is a perfect breakfast treat to start the day with taste and lightness.
It’s a simple cake to make, crafted with wholesome ingredients and no added sugar, because the sweetness comes entirely from dates. The presence of carrots adds moisture and a warm and enveloping color, while the oats and yogurt make the texture soft and light, ideal to enjoy with a cup of coffee, tea, or plant-based milk.
This cake is designed for those seeking a healthy yet delicious alternative: not too sweet, so perfect to be enriched with a layer of jam, nut butter, or a spoon of plain yogurt when serving.
Its main feature is the softness combined with a pleasant moisture, which makes it enjoyable even the day after preparation, without being dry.
It’s really easy to prepare: just a few steps and in less than an hour you’ll have a cake ready to enjoy for breakfast or as a nutritious snack. Furthermore, thanks to the oat flour and almonds, it provides fiber and healthy fats, making it a balanced choice for those who love a homemade treat without guilt.
Whether served in generous slices or turned into practical single-serving muffins, the carrot and date cake is a versatile recipe that wins over both adults and children. A dessert that combines tradition and well-being, with the added value of being naturally sweet and suitable for those who prefer to limit refined sugar.
In short, the naturally sweet and soft carrot and oat cake will become one of your favorite breakfast recipes.
READ EXTRA TIPS, FAQ, AND VARIATIONS
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All Seasons, Fall, Winter
Ingredients
With these ingredients, you get 8 regular slices or 10 smaller ones
- 5 oz oz carrots
- 3.5 oz oz organic pitted dates
- 1 cup cup oat flour
- 1/4 cup cup almond flour
- 2 eggs
- 2.5 tbsps tbsps rice oil (or another mild oil)
- 1/2 cup cup Greek yogurt 0% fat
- 1 packet baking powder
- vanilla
- 1 pinch fine salt
Tools
- Cake Pan 20 cm
Steps
Place the dates in the bowl: 10 sec. speed 6, then add 1 tablespoon of water and blend 10 sec. speed 8.
Add the chopped carrots: 10 sec. speed 7.
Add eggs, yogurt, oil, salt, and vanilla: 20 sec. speed 4.
Add oat flour, almond flour, baking powder: 20 sec. speed 4.
Pour into the greased and floured mold and bake at 320°F for 30–35 minutes (convection oven. Or 340°F static, allowing a few more minutes). Do the toothpick test.
Procedure (traditional version)
Soak the dates in hot water for 10 minutes, drain them, and blend until creamy.
Grate the carrots finely or chop them in a food processor.
In a bowl, beat the eggs with the date cream.
Add the yogurt, oil, salt, and aromas. Mix well.
Add oat flour, almond flour, and sifted baking powder.
Incorporate the carrots. If the batter is very dense, add 1 tablespoon of water.
Pour into a well-oiled or lined 20 cm pan.
Bake in the oven as above. Do the toothpick test.
Let cool completely before removing from the mold.
Extra Tips
If you want more sweetness without added sugars, you can use 140 g of dates.
You can replace dates with 100 g of sugar. Remember, however, that sugar does not add moisture like dates, so it might be useful to reduce the liquids a bit (yogurt or milk) or slightly increase the flour to maintain a soft and moist consistency.
Great also in muffin format (bake 20–25 min).
It keeps 3–4 days under a cloche, or it can be frozen in slices.
Variations
Light version: reduce the oil and slightly increase the Greek yogurt to lower calories, maintaining softness and moisture.
Gluten-free: use certified gluten-free oat flour and replace almond flour with potato starch.
Single-serve muffins: pour the batter into muffin cups and bake for 20–25 minutes at 340°F. Great to freeze and thaw as needed.
Sweeter: if you love a more intense taste, increase the dates to 140 g or serve with a teaspoon of honey or maple syrup.
FAQ (Questions and Answers)
How many days does the cake last?
Given the cake’s moisture and lack of preservatives, I prefer to freeze it in slices and defrost what I need at the moment in the microwave. Otherwise, no more than 3 days in the pantry.
Is the cake very sweet?
No, it’s a “naturally sweet” cake: the sweetness is delicate, perfect for those who love non-cloying breakfast treats. It’s a wholesome and versatile dessert that will accompany you lightly from breakfast to snack time.
