A wholesome, naturally sweet cake made with oats, fresh apples, carrots, olive oil, warm cinnamon, and optional nuts. It is moist, lightly spiced, and perfect for breakfast, an afternoon snack, or a healthier dessert.
Ingredients
Dry Ingredients
2 cups rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
Wet Ingredients
2 large eggs
â…“ cup extra-virgin olive oil
â…“ cup honey or pure maple syrup
1 teaspoon vanilla extract
½ cup plain Greek yogurt
1 medium apple, peeled and finely grated
1 cup finely grated carrots
Optional Add-Ins
½ cup chopped walnuts or almonds
¼ cup raisins or chopped dates
2 tablespoons unsweetened shredded coconut
1 tablespoon orange zest
Optional Topping
½ cup plain Greek yogurt
1 tablespoon honey
½ teaspoon cinnamon
A few chopped walnuts or almonds
Thin apple slices for decoration
Equipment
8-inch or 9-inch round cake pan
Mixing bowls
Grater
Whisk
Spatula
Food processor or blender
Parchment paper
Instructions
1. Prepare the oven and pan
Preheat the oven to 350°F (175°C).
Grease an 8-inch or 9-inch cake pan and line the bottom with parchment paper.
2. Make oat flour
Place the rolled oats in a food processor or blender.
Blend until they become a fine flour.
You can also use store-bought oat flour.
3. Mix the dry ingredients
In a large bowl, combine:
Oat flour
Baking powder
Baking soda
Cinnamon
Ginger
Nutmeg
Salt
Whisk everything together.
4. Prepare the apple and carrot
Peel and finely grate the apple.
Finely grate the carrots as well.
If the apple releases a very large amount of liquid, gently squeeze out a little excess juice. Do not completely dry it because the moisture helps keep the cake tender.
5. Mix the wet ingredients
In another bowl, whisk together:
Eggs
Olive oil
Honey or maple syrup
Vanilla
Greek yogurt
Whisk until smooth.
6. Add apple and carrot
Stir the grated apple and carrots into the wet mixture.
Add orange zest if using.
7. Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture.
Fold gently with a spatula until just combined.
Do not overmix.
The batter should be thick and moist.
8. Add optional ingredients
Fold in the chopped walnuts or almonds and raisins/dates if desired.
For a Mediterranean-style flavor, walnuts, almonds, orange zest, and cinnamon work particularly well.
9. Transfer to the pan
Pour the batter into the prepared cake pan.
Smooth the surface with a spatula.
If desired, arrange a few thin apple slices over the top.
10. Bake
Bake at 350°F (175°C) for approximately 35–45 minutes.
The cake is ready when:
The top is lightly golden.
The center feels set.
A toothpick inserted into the center comes out mostly clean.
The edges begin to pull slightly away from the pan.
If the top browns too quickly, loosely cover it with foil during the final 10 minutes.
11. Cool
Remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes.
Transfer it to a cooling rack and allow it to cool completely before adding the optional topping.
Optional Greek Yogurt Topping
Mix together:
½ cup plain Greek yogurt
1 tablespoon honey
½ teaspoon cinnamon
Spread a thin layer over the completely cooled cake.
Sprinkle with chopped walnuts or almonds and a little cinnamon.
For a completely dairy-free cake, simply leave off the yogurt topping.
Nutrition Information
Approximate per serving, based on 10 servings and without optional nuts/topping:
Calories: 220–240 kcal
Protein: 6–7 g
Total Fat: 9–10 g
Saturated Fat: 1.5–2 g
Carbohydrates: 30–33 g
Fiber: 3–4 g
Sugar: 15–18 g
Sodium: 150–180 mg
With walnuts or almonds: calories, fat, and protein will increase.
Nutrition varies depending on the type and quantity of sweetener, yogurt, nuts, and apple used.
Nut Information
Contains nuts?
Not necessarily. The basic recipe does not require nuts.
Optional nuts
You can add:
Walnuts
Almonds
Pecans
Nut-free version
Simply omit the nuts.
Important: If preparing this for someone with a serious nut allergy, check packaged oats, yogurt, baking ingredients, and other products for allergen statements and cross-contact.
Other common allergens
Eggs: Yes
Dairy: Yes, from Greek yogurt
Gluten: Naturally gluten-free ingredients can be used, but oats should be certified gluten-free if required
Peanuts: None in the recipe
Sesame: None in the recipe
Dietary Information
Vegetarian: Yes
Mediterranean-inspired: Yes
High-fiber: Yes
Refined-flour-free: Yes
Refined-sugar-free: Yes, when using honey or maple syrup
Nut-free: Yes, if optional nuts are omitted
Gluten-free: Can be made gluten-free with certified gluten-free oats
Dairy-free: Can be made dairy-free by using dairy-free yogurt
Vegan: Not as written, because it contains eggs and yogurt
Tips for the Best Cake
Use finely grated carrots
Finely grated carrots distribute more evenly and release moisture into the cake.
Don’t overmix
Once the oat flour is incorporated, mix just until combined. Overmixing can make the cake dense.
Let it cool
The cake becomes firmer as it cools, so allow it to cool before slicing.
Add orange zest
Orange zest gives the cake a beautiful Mediterranean flavor and works especially well with apple, carrot, cinnamon, and olive oil.
Use good olive oil
A mild extra-virgin olive oil gives the cake a subtle fruity flavor without overpowering the other ingredients.
Variations
Apple Cinnamon Version
Add:
½ teaspoon extra cinnamon
½ cup finely diced apple
Orange & Walnut Version
Add:
1 tablespoon orange zest
½ cup chopped walnuts
Date & Almond Version
Replace raisins with:
½ cup finely chopped dates
Add:
½ cup chopped almonds
Higher-Protein Version
Use:
¾ cup Greek yogurt instead of ½ cup
Add 2 tablespoons powdered milk or an appropriate unflavored protein powder
If using protein powder, add a small splash of milk if the batter becomes excessively thick.
Storage
Refrigerator
Store in an airtight container in the refrigerator for up to 4–5 days.
Room temperature
If unfrosted, it can generally be kept covered at room temperature for about 1–2 days, depending on room temperature and humidity.
Freezer
Wrap individual slices tightly and freeze for up to 2–3 months.
Thaw overnight in the refrigerator or for several hours at room temperature.
Frequently Asked Questions
Q: Can I use whole rolled oats instead of oat flour?
Yes. Blend the rolled oats into a fine flour first for the best texture.
Q: Can I use quick oats?
Yes, but the texture may be slightly softer. Rolled oats are preferable.
Q: Can I reduce the honey?
Yes. You can reduce it slightly, but the cake will be less sweet and somewhat less moist.
Q: Can I use maple syrup instead of honey?
Yes. Use the same amount.
Q: Can I use brown sugar?
Yes, although honey or maple syrup gives the cake a more naturally sweet flavor.
Q: Can I skip the nuts?
Absolutely. The cake works very well without nuts.
Q: Can I use almond flour instead of oat flour?
Not as a direct 1:1 substitution. Almond flour has a different structure and absorbs liquid differently.
Q: Why is my cake too wet?
The apple and carrots naturally contain a lot of moisture. Make sure you don’t use an unusually large apple and gently squeeze excess liquid from very juicy grated apple.
Q: Why did my cake turn out dense?
Possible causes include overmixing, too much grated fruit/vegetables, old baking powder, or underbaking.
Q: Can I make muffins with this recipe?
Yes. Divide the batter between lined muffin cups and bake at 350°F (175°C) for approximately 18–25 minutes, checking with a toothpick.
Q: Can children eat this cake?
Yes, it can be a wholesome family-style snack. For young children, avoid whole nuts because of choking risk; use finely ground nuts or omit them.
Q: Can I make this cake without the yogurt?
Yes. You can use a suitable dairy-free yogurt or another moist ingredient, but the texture may change slightly.
Q: What makes this cake Mediterranean-inspired?
The combination of extra-virgin olive oil, oats, fruit, vegetables, nuts, cinnamon, and Greek yogurt reflects ingredients commonly associated with Mediterranean-style eating.
Serving Ideas
Serve a slice with:
Plain Greek yogurt
Fresh berries
Apple slices
A small drizzle of honey
Chopped walnuts or almonds
A cup of tea or coffee
Servings: 10
Prep Time: 20 minutes
Bake Time: 35–45 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 25 minutes
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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