Oatmeal, apple and carrots

 

Ingredients:

Cake Batter:

• 3 eggs
• 1/3 cup honey or maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/3 cup yogurt
• 1 ¾ cup oat flour (or oats blended into flour)
• 3/4 teaspoon baking soda
• 2 ¼ teaspoons baking powder
• 1 ½ teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 9 oz (about 3 medium carrots) finely grated carrots

Cream Cheese Frosting:

• 14 oz cream cheese
• 1 teaspoon vanilla extract
• 3 tablespoons honey

Optional: Honey-Candied Walnuts/Pecans:

• 1 cup walnuts or pecans
• 2 tablespoons honey
• 1/4 teaspoon salt

Instructions:

1. Prepare the cake batter:
   Preheat the oven to 350°F (180°C) and grease and line an 8-inch (20 cm) cake pan with parchment paper. In a mixing bowl, whisk the eggs with honey (or maple syrup) until well combined. Add vegetable oil, vanilla extract, and yogurt, and mix until creamy.
2. Mix dry ingredients:
   In a separate bowl, combine the oat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir the dry ingredients into the wet mixture until fully incorporated.
3. Add the carrots:
   Gently fold in the finely grated carrots, ensuring they are evenly distributed throughout the batter.
4. Bake the cake:
   Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
5. Prepare the cream cheese frosting:
   In a separate bowl, mix the cream cheese, honey, and vanilla extract until smooth and creamy. Once the cake is cool, spread the frosting evenly over the top.
6. Optional – Make honey-candied walnuts/pecans:
   Preheat the oven to 350°F (180°C). Heat honey with salt over low heat until runny, then pour it over the walnuts or pecans, stirring to coat evenly. Spread the nuts on a parchment-lined baking sheet and bake for 8-10 minutes, until toasted. Let them cool completely before using them to garnish the cake.