Instructions

1. Preheat Oven
   Set your oven to 350°F (180°C). Grease a round or square baking pan, or line it with parchment paper.

2. Mix Dry Ingredients
   In a large bowl, whisk together the oat flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

3. Mix Wet Ingredients
   In another bowl, whisk the eggs with the oil, honey (or maple syrup), vanilla, and yogurt until smooth.

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4. Combine
   Gradually add the dry ingredients into the wet ingredients and stir just until combined.

5. Fold in Additions
   Gently fold in the grated carrots and any optional add-ins like nuts, raisins, or coconut.

6. Bake
   Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool
   Allow the cake to cool in the pan for 10 minutes, then transfer to a rack to cool completely.

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Optional Yogurt Frosting

• ½ cup plain Greek yogurt

• 1 tbsp honey or stevia (to taste)

• A few drops of vanilla extract

How to Make: Mix all ingredients until smooth. Once the cake is fully cooled, spread a thin layer on top and garnish with a sprinkle of shredded coconut or crushed nuts.

Time & Yield

• Prep Time: 15 minutes

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• Bake Time: 35 minutes

• Total Time: 50 minutes

• Servings: 8–10 slices

• Calories: ~250 per slice (with frosting)

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Tips & Variations

• Add orange zest for a citrus twist.

• Swap oat flour for almond flour for a grain-free version.

• Use applesauce in place of oil for lower fat content.

• Perfect for birthdays, brunch, or light dessert.

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Storage

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Wrap slices individually and freeze for up to 1 month.

• Make Ahead: Cake can be baked a day before and frosted just before serving.

Tools You’ll Need

• Mixing bowls

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• Grater

• Whisk or hand mixer

• 8- or 9-inch cake pan

• Parchment paper (optional)

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