Delicious, moist, and quick-to-make carrot oat cake with oats. Sweetened with honey, without white flour. Just blend the ingredients with a blender/food processor.
Ingredients
- Eggs, 2
- Natural yogurt, 3 tablespoons
- Medium carrot, 1
- Instant oats, 1 cup
- Honey, 3 tablespoons
- Coconut oil or butter, 1 tablespoon
- Peanut butter (optional), 1 tablespoon
- Cinnamon, 1/2 teaspoon
- Baking soda, 1/2 teaspoon
- Baking powder, 1/2 teaspoon
- Chopped walnuts, a handful
Optional topping
- Cream cheese (like Philadelphia), 125 g
- Honey, 1 tablespoon
- Lemon juice, 2 teaspoons
Preparation
Remove the yogurt and eggs from the fridge earlier or warm them up.
Peel and grate the carrot on a fine grater (set aside 1 teaspoon for decoration).
Preheat the oven to 180°C.
Blend all the ingredients, except the walnuts and the reserved grated carrot, in a food processor, mini processor, or blender.
Pour the mixture into a small baking pan (18 x 24 cm) lined with baking paper, smooth the surface, and sprinkle with walnuts (press them gently into the batter).
Place in the oven and bake for about 20-25 minutes. Remove from the oven and let cool.
Optional topping: Mix the cream cheese with honey and lemon juice for about 1-2 minutes. Spread on the cake and decorate with the reserved grated carrot.
