Oats carrot sheet cake is quick, easy, oil-free, and utterly delicious. This is my absolute favorite recipe in desserts, the perfect combination of ingredients to create a moist and flavorful cake where you definitely won’t miss the oil or butter. This cake tastes best after resting for at least an hour in the refrigerator.
How to make an oats carrot sheet cake:
1 Always use fresh carrots, Don’t use packaged pre-shredded carrot they are dry and moist free. For this recipe shred 4 large carrots.
2 In a bowl, add old fashioned oats flour, brown sugar, baking powder, baking soda, cinnamon powder.
3 In a separate bowl, whisk the eggs until combined, then add greek yogurt, vanilla extract, shredded carrot, combine well.
4 Pour the dry ingredients into wet ingredients in 2 parts, gently stirring until batter is smooth.
Bake The carrot sheet cake:
1 Preheat the oven to 350°F (176°C). Line a 9*13 baking pan with parchment paper or silicone baking mat.
2 Pour the batter into baking pan and bake at 350°F for 35 minutes.
3 Let it cool completely in the pan, then remove to the cutting board and cut into squares.
4 Serve it with chocolate syrup, cream cheese frosting, Greek yogurt topping.
Cream cheese frosting:
1 In a large bowl using a handheld or stand mixer, beat the cream cheese, brown sugar, orange zest, orange juice, vanilla extract on medium speed until combined and creamy.
2 Chill this in the refrigerator for at least 30 min. So the creamy frosting holds its shape.
YOUTUBE:
Oats carrot sheet cake
Ingredients
Dry Ingredients
- Homemade Oat Flour - 200 g or 2 cups precision
- Light Brown Sugar - 200 grams or 1.125 cups
- Baking Powder - 1 teaspoon
- Baking Soda - 1 teaspoon
- Ground Cinnamon - 1 tsp
Wet ingredients
- Eggs - 2 small
- Yogurt - 3/4 cup
- Pure Vanilla Extract - 1 tsp
- Raw Shredded carrot - 200 g or 1.75 cup
Orange cream cheese frosting
- Cream cheese block - 6 oz
- Orange zest - 1 tsp
- Orange juice - 1.5 tbsp
- Light brown sugar - 2 tbsp
- Vanilla extract - 1 tsp
Instructions
HOW TO MAKE A CARROT CAKE:
- Always use fresh carrots, Don’t use packaged pre-shredded carrot they are dry and moist free. For this recipe shred 4 large carrots.
- In a bowl, add old fashioned oats flour, brown sugar, baking powder, baking soda, cinnamon powder, nuts (walnuts, shredded almond).
- In a separate bowl, whisk the eggs until combined, then add greek yogurt, vanilla extract, shredded carrot, combine well.
- Pour the dry ingredients into wet ingredients in 2 parts, gently stirring until batter is smooth.
BAKE THE CAKE:
- Preheat the oven to 350°F (176°C). Line a 9*13 baking pan with parchment paper or silicone baking mat.
- Pour the batter into baking pan and bake at 350°F for 35 minutes. Test the center with a toothpick. If it comes out clean, the cake is done.
- Let it cool completely in the pan, then remove to the cutting board and cut into squares.
- Serve it plain or with chocolate syrup or cream cheese frosting or greek yogurt frosting.
MAKE THE FROSTING:
- In a large bowl using a handheld or stand mixer, beat the cream cheese, brown sugar, orange juice, orange zest, vanilla extract on medium speed until combined and creamy.
- Chill this in the refrigerator for at least an hour or until the cream cheese frosting holds its shape.
Notes
- Always use fresh carrots.
- Chocolate chips will be a good addition.
- Calories without cream cheese frosting - 113 per serving
