Carrot Raisin Oatmeal Yogurt Cake

This Carrot Raisin Oatmeal Yogurt Cake is a cozy, wholesome dessert that doubles as a breakfast treat. It bakes up moist and tender, with the soft chew of oats and the gentle sweetness of raisins throughout. Grated carrots add subtle natural sweetness and a light, pleasing texture, while Greek yogurt keeps the crumb rich and slightly tangy. A warm scent of cinnamon and vanilla fills the kitchen as it bakes, making it ideal for weekend brunches, afternoon coffee breaks, or a simple, comforting dessert after dinner. The loaf is easy to slice, travels well for potlucks, and can be made with pantry staples. Whether you prefer maple syrup or honey, coconut oil or butter, this flexible recipe produces consistent results that feel both nourishing and indulgent.

Ingredients

1 1/2 cups oat flour, finely ground oats that give a tender, slightly nutty base
1 cup grated carrots, fresh carrots grated for moisture and natural sweetness
1 tsp baking powder, for lift and a light crumb
1/2 tsp baking soda, helps with gentle rise and texture balance
1/2 tsp salt, brightens flavors and balances sweetness
1 tsp cinnamon, warm spice for aromatic depth
1/3 cup maple syrup or honey, liquid sweetener that keeps the cake moist
2 large eggs or flax eggs, eggs add structure; flax eggs are a vegan option
1/2 cup Greek yogurt or dairy-free yogurt, adds tang and tenderizes the crumb
1/4 cup melted coconut oil or butter, fat for richness and moistness
1 tsp vanilla extract, boosts overall flavor and aroma
1/3 cup raisins, chewy bursts of sweetness throughout the cake

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a cake pan. Use a 9-inch round or an 8×8-inch square pan for even baking. Lightly grease the pan or line it with parchment for easy removal.
In a mixing bowl, combine oat flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine. Whisk gently to distribute the leavening evenly.
In another bowl, whisk together maple syrup and eggs. Add Greek yogurt, melted coconut oil, and vanilla extract; mix well. Ensure the melted oil is not too hot or it can cook the eggs.
Gradually add the dry ingredients to the wet ingredients; stir until just combined. Avoid overmixing to keep the cake tender.
Fold in grated carrots and raisins gently. Distribute evenly without breaking up the batter.
Pour batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove any large air pockets.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 25 minutes since oven temperatures vary.
Allow the cake to cool before serving; let it rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cooling helps the texture set and makes slicing easier.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 8 slices
Calories: approximately 235 kcal per serving

Tips, Storage & Variations

Tips
- Grate the carrots finely so they blend into the batter and release moisture evenly.
- If using honey, the cake may brown slightly more quickly than with maple syrup. Keep an eye on the top.
- Let the cake cool fully before slicing for neater pieces.
Storage
- Store leftover slices in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature or warm briefly before serving for best texture.
Freezing
- Wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
Flavor variations using existing ingredients only
- More cinnamon: Increase to 1 1/2 tsp cinnamon for a spicier profile.
- Extra tang: Use full-fat Greek yogurt for a richer tang, or dairy-free yogurt for a lighter, plant-based option.
- Richer fat: Swap melted coconut oil for butter for a deeper, buttery note.
- Sweeter pockets: Add an extra 2 tablespoons of raisins for more fruity bites.

FAQ

Q: Can I make this cake dairy-free?
A: Yes. Use dairy-free yogurt and melted coconut oil instead of butter to keep it dairy-free.

Q: How do I make flax eggs for this recipe?
A: Use the flax egg option mentioned on the ingredient line as needed; for exact proportions consult your preferred flax egg method before preparing.

Q: Will this recipe work with store-bought oat flour?
A: Yes. Store-bought oat flour works well and gives consistent texture.

Q: Can I reduce the sweetener?
A: You can reduce the maple syrup or honey slightly, but the cake will be less moist and less sweet.

Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.

Conclusion

Give this Carrot Raisin Oatmeal Yogurt Cake a try when you want something wholesome and comforting that comes together quickly. It pairs beautifully with a cup of tea or coffee and travels well for sharing. For more carrot and baked oatmeal inspiration, check out this take on baked carrot oats at One-Dish Carrot Cake Baked Oatmeal – Nourished by Nic and a hearty breakfast-style carrot cake at Carrot Cake Oatmeal (baked) – Two Kooks In The Kitchen. I hope you enjoy baking and sharing this cozy cake with friends and family.

Carrot Raisin Oatmeal Yogurt Cake

Print Recipe

A cozy, wholesome dessert that doubles as a breakfast treat, this cake features moist oats, sweet raisins, and grated carrots for subtle sweetness.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups oat flour
1 cup grated carrots
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup maple syrup or honey
2 large eggs or flax eggs
1/2 cup Greek yogurt or dairy-free yogurt
1/4 cup melted coconut oil or butter
1 tsp vanilla extract
1/3 cup raisins

Instructions

Preheat your oven to 350°F (175°C) and grease a cake pan.
In a mixing bowl, combine oat flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
In another bowl, whisk together maple syrup and eggs. Add Greek yogurt, melted coconut oil, and vanilla extract; mix well.
Gradually add the dry ingredients to the wet ingredients; stir until just combined.
Fold in grated carrots and raisins gently.
Pour batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before serving; let it rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.