This carrot apple oat cake with cream frosting is proof that healthy desserts can be irresistible: a moist, spice-kissed oat cake packed with carrots and apples, crowned with a cloud of honeyed cottage cheese cream. If carrot cake is your thing, don’t miss our Moist Carrot Cake with Walnuts and Raisins.
Ingredients
- 200 g (7 oz / about 2) carrots
- 200 g (7 oz / about 2) apples
- 100 g (1 cup) rolled oats
- 2 eggs
- 1 tbsp honey
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- For the cream: 15 g (2 tbsp) walnuts
- 150 g (2/3 cup) soft cottage cheese
- 1/2 tbsp honey
Instructions
- Blitz the oats in a blender. Grate the carrots and apples.
- Mix all the batter ingredients and pour into a baking dish.
- Bake at 180 C (350 F) for about 30 minutes, checking doneness with a toothpick. Cool completely after baking.
- For the cream, mix the soft cottage cheese with the honey, spread over the cake, and sprinkle with chopped walnuts.
Tips
- Blitz the oats until fine but not dusty — a slightly coarse grind gives the cake its lovely texture. For the nutrition angle on colorful produce like carrots, check out usda.gov.
- Cool the cake completely before frosting, or the cottage cheese cream will slide right off.
- Store leftovers in the fridge for up to 3 days — the flavor only gets better. For another carrot-cream pairing, try our Carrot Cake Bars with Cottage Cheese Cream.
Nutrition: per 100 g: 125 kcal, protein 6 g, fat 4 g, carbs 16 g.