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Soft Oatmeal Carrot Cake with Warm Spices and a Moist Crumb (High-Protein & Gluten-Free)

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A soft, warmly spiced oatmeal carrot cake made with blended oats instead of flour for a naturally gluten-free, high-protein twist on a classic favorite. Moist, tender, and naturally sweetened, it’s perfect for breakfast, snacks, or a wholesome dessert.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 50 minutes
  • Yield: 9 slices
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • For the Oatmeal Carrot Cake:
  • 2 cups rolled oats (certified gluten-free if needed)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil, melted (or olive oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional Add-Ins:
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins or chopped dates
  • Optional Yogurt Topping:
  • 3/4 cup Greek yogurt
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. Blend rolled oats in a blender or food processor until a fine oat flour forms.
  3. In a large bowl, whisk together eggs, Greek yogurt, maple syrup or honey, melted oil, and vanilla extract until smooth.
  4. Stir in grated carrots, cinnamon, nutmeg, and ginger.
  5. Add blended oat flour, baking powder, baking soda, and salt. Fold gently until just combined.
  6. Fold in optional nuts or dried fruit if using.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 30–35 minutes, until center is set and a toothpick comes out clean.
  9. Cool completely before slicing.
  10. If using topping, mix yogurt, maple syrup, and vanilla, then spread over cooled cake or serve on individual slices.

Notes

  • Blend oats very finely for the best texture.
  • Do not overmix to keep the crumb soft and tender.
  • Store refrigerated for up to 5 days.
  • Freeze individual slices for up to 2 months.
  • Microwave 10–15 seconds to gently warm before serving if desired.

Nutrition

Find it online: https://savorymomskitchen.com/soft-oatmeal-carrot-cake-with-warm-spices-and-a-moist-crumb-high-protein-gluten-free/