Carrot Apple Snack Cake
A wholesome and fun breakfast or snack. Lightly sweetened, whole grain, dairy-free, and made in one bowl.
Ingredients
- 1 large carrot
- 3/4 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup avocado or vegetable oil
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup white whole wheat, all-purpose, or gluten-free flour blend
- 1 1/4 cup instant "quick cooking" oats
- 1/3 cup raisins (optional)
- other optional add-ins: 3 Tbps hemp seeds and/or 1/4 cup chopped nuts (walnuts or pecans)
Instructions
- Heat the oven to 350 degrees. Line a 8 or 9-inch square baking pan with parchment paper or grease with oil spray.
- Peel the carrot then shred it on the smaller holes of a box grater until you get a packed 3/4 cup of grated carrot.
- In a large bowl, whisk together the applesauce, eggs, maple syrup, oil, and vanilla. Add cinnamon, ginger, baking powder, baking soda, and salt. Whisk to combine. Stir in grated carrot.
- Add flour and oats to the bowl. Using a large spoon or rubber spatula, stir until just combined. Add in raisins and any other add-ins, if using.
- Spread the batter evenly in the prepared pan. Bake until lightly golden brown around the edges and cooked through in the center, 20 to 30 minutes.
- Allow to cool fully then cut into squares. Store in an airtight container on the counter for a day or in the fridge for 5 days. You can also freeze the cake, tightly wrapped, for a month or two.
Notes
*This cake is not very sweet. If you don't plan on adding any raisins/dried fruit, you may want to 1/3 cup of sweetener instead of 1/4 cup.