Eating Bird Food · by Brittany Mullins★ 5.0 (36)
Oatmeal Carrot Cake
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 11%
CARBS 48G72% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER24G TOTAL SUGAR
FAT 6G20% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy oatmeal carrot cake naturally sweetened with maple syrup and studded with carrots and raisins, topped with cream cheese frosting. Made entirely in a blender, this gluten-free cake is moist and simple.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 cups old fashioned rolled oats (divided)
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup pulp-free orange juice
- ¾ cup applesauce
- ¾ cup maple syrup
- 2 large eggs
- 3 Tablespoons olive oil or avocado oil
- 2 teaspoons vanilla
- 1 ½ cup shredded carrots
- ¾ cup raisins
- Healthy cream cheese frosting
- Chopped walnuts for topping (optional)
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 11%
CARBS 48G72% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER24G TOTAL SUGAR
FAT 6G20% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 283mg
- Total sugar
- 24g
- Added sugar
- ≥13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 327mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.