A wholesome, naturally sweetened oat cake packed with carrots and apples—perfect for breakfast, snacks, or dessert.

Scale

1 cup oats (or oat flour)

2 apples, grated or mashed

2 carrots, grated

3 eggs (or vegan substitutes)

½ cup honey or crushed dates

1 tsp cinnamon (optional)

1 tsp baking powder

Pinch of salt

½ cup nuts or 2 Tbsp seeds (optional)

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1. Preheat oven to 350°F (175°C). Grease a 9-inch pan.

2. If needed, pulse oats to oat flour.

3. Beat eggs and honey/date paste until smooth.

4. Stir in grated apples and carrots.

5. Add oat flour, cinnamon, baking powder, and salt; fold gently.

6. Fold in nuts or seeds if using.

7. Pour into pan and bake 30–45 min until a toothpick comes out clean.

8. Cool 10 min before slicing.

Use gluten-free oats to make this recipe GF.

To make vegan, replace eggs with flax or chia eggs (1 Tbsp ground + 3 Tbsp water each).

Storage: 2–3 days at room temp, 5–7 days refrigerated, freeze up to 3 months.