Carrot Raisin Oatmeal Yogurt Cake
A delightful dessert that combines the sweetness of carrots and raisins with wholesome oats, resulting in a moist and flavorful cake perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1 cup yogurt
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
Mix-Ins
- 1 cup grated carrots Use freshly grated for best flavor.
- 1 cup plump raisins Can substitute with nuts or other dried fruits.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a cake pan to prevent sticking.
- In a bowl, mix the dry ingredients: flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the wet ingredients: yogurt, sugar, eggs, and vegetable oil until smooth.
- Combine the wet mixture with the dry ingredients until just combined. Avoid overmixing.
- Gently fold in the grated carrots and raisins.
- Pour the batter into the prepared cake pan, spreading it evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm or at room temperature, topped with yogurt or powdered sugar for a festive touch. Store leftovers tightly wrapped for up to 3 days at room temperature or a week in the refrigerator. Freeze for up to 3 months.