Healthy Carrot Oats Cake (Indian Style)
A simple, healthy carrot-oats cake made with oats, grated carrot and natural sweetener — perfect for a nutritious snack or breakfast.
Ingredients
Equipment
Method
- Preheat your oven to 180 °C. Grease or line an 8-inch round cake pan with a little oil or parchment paper.
- In a mixing bowl, combine rolled oats (or oat flour), whole wheat flour, baking powder and baking soda. Mix well.
- Add grated carrot to the dry mix and stir so carrot mixes evenly with the flour and oats.
- In another small bowl, whisk together oil, grated jaggery (or brown sugar), vanilla essence and milk until jaggery dissolves and mixture is smooth.
- Pour the wet mixture into the dry bowl. Mix gently until you get a thick batter. If batter feels too thick, add 1–2 tbsp more milk to loosen slightly.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Optionally, sprinkle chopped nuts on top for added crunch.
- Bake in oven at 180 °C for 20–25 minutes or until a toothpick inserted at the center comes out clean.
- Once baked, remove cake from oven and allow to cool in the pan for 5 minutes. Then transfer to a wire rack or plate and let it cool completely before slicing.
Notes
This cake uses oats and grated carrots — giving fibre and vitamins — and jaggery instead of refined sugar to make it healthier. You can reduce jaggery slightly if you prefer less sweetness. Nuts add healthy fats; skip if you want a nut-free cake.