Oat Carrot Cake

The Oat Carrot Cake recipe is a delicious dessert to enjoy this season. Also, it tastes best every time you want to consume a gluten-free, low-calorie cake.

Furthermore, the oat flour makes the cake more digestible, lighter, and healthier.

Also, the cake cooks fast, and in a few minutes, it is ready for baking.

I decorated it with white chocolate. As well,  can use powdered icing or other topping decors. Also, if you like carrot jam, you can accompany it for your breakfasts.

You can also try Oatmeal Cake and Honey.

Ingredients

• 4 eggs
• 200 g of sugar
• 200 g of carrots
• 100 ml of oil
• 1 tsp of cinnamon powder
• 1 package of baking powder (12 g)
• 300 g of oat flour

For topping

• 100 g of white chocolate

Directions

1. First, we will peel and grate the carrots with a grater.
2. Next, in a deep bowl, add the room temperature eggs and sugar.
3. Then, mix them with an electric beater until they become foam and increase the volume.
4. Also, add the oil, continuing to mix.
5. As well, add the cinnamon and grated carrots.
6. Finally, we will add the oat flour mixed with the baking powder.
7. Meanwhile, we turned on the oven to preheat to 180 degrees. Then, add the dough into a cake baking mold. Remind to coat it with butter and sprinkle it with flour.
8. Then, bake the cake at 180 degrees for 40-45 minutes. Do the toothpick test.
9. Once the cake is ready, take it out of the oven, transfer it to a plate, and let it cool.
10. Meanwhile, melt the chocolate and add it above the cake.
11. Let it cool, cut it into slices, and serve as desired.

Bon Appetit!

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