No-Flour Oatmeal Cake with Carrot & Apple! Wholesome and seriously good

Hinzugefügt: 2026-04-29

[00:00:00]Flowerless, wholesome, and seriously good.

[00:00:03]This is my updated apple carrot oatmeal cake.

[00:00:07]First up, let's prep our ingredients.

[00:00:10]We'll start with the carrot.

[00:00:11]You'll need a medium one.

[00:00:14]I've shared this recipe before, but I've  reworked it, and this version is the one to keep.

[00:00:20]Next up, peel an apple.

[00:00:22]You want to go for a firm, sweet, and tart  variety, and avoid anything too soft or mushy.

[00:00:29]You can dice it finely, but  honestly, grating works better.

[00:00:33]It melts into the batter and keeps the cake moist.

[00:00:38]Now, take a cup of rolled oats.

[00:00:40]We want to break them down a bit.

[00:00:42]I'm pulsing mine in a food processor, but you  can easily chop them with a knife instead.

[00:00:47]The texture will be coarser, but  that works just as well here.

[00:00:52]Here's the texture I ended up with.

[00:00:54]Just pour the oats right  into your main mixing bowl.

[00:00:58]Then add one more cup of rolled  oats, whole ones this time, and give it a good stir until  the oats are evenly distributed.

[00:01:08]Next, add one cup of milk to a saucepan.

[00:01:14]Set it on the stove over medium  low heat and warm the milk slowly until tiny bubbles start to form around the edges.

[00:01:24]Remove the milk from the heat and slowly  pour it over the oats in a thin stream.

[00:01:30]Stir the oats and milk  together until well combined.

[00:01:35]If the oats absorb all the milk  and the batter becomes too thick, add about two more tablespoons of milk to  loosen it up and make it easier to mix.

[00:01:44]Next, grab a clean bowl and separate three eggs.

[00:01:52]Add the egg yolks to the oat mixture.

[00:01:56]Be careful here.

[00:01:58]Even a drop of yolk in the whites  will keep them from whipping properly.

[00:02:05]Then add a little vanilla extract, a  pinch of salt to balance the flavors, one teaspoon of baking powder, and  one teaspoon of ground cinnamon.

[00:02:20]Give it a good stir until everything is combined.

[00:02:28]Now add the grated carrot to the oat mixture.

[00:02:33]Then add 3 and 1/2 tbsp of oil.

[00:02:36]I'm using vegetable oil,  but any neutral oil will do.

[00:02:45]Now back to the egg whites and  add 2 tablespoons of sugar.

[00:02:51]Start on low speed just until  they turn foamy and bubbly.

[00:02:56]Quick tip, your bowl and whisk  should be completely clean and dry.

[00:03:00]Any grease or water will keep  the whites from whipping.

[00:03:07]Once you see that foam, bump the  speed up to medium and keep whipping.

[00:03:14]And one more thing, cold  whites won't whip well either, so let them come to room temperature first.

[00:03:24]We're looking for medium peaks here.

[00:03:27]You want the consistency  to look exactly like this.

[00:03:32]Add the apple to the whipped  whites and fold it in carefully.

[00:03:40]You want to keep all that air in.

[00:03:46]Next, add about 14 cup of chopped walnuts  to the egg whites and apple mixture.

[00:03:51]Fold everything together again, just until combined.

[00:03:59]Now, carefully add the egg  white mixture to the oat batter.

[00:04:03]But here's a tip.

[00:04:04]You'll get even better results if you  add the whites a little at a time.

[00:04:09]With whipped whites, folding them in a bit  at a time is what keeps the batter airy.

[00:04:18]Then add two heaping tablespoons of raisins and  two heaping tablespoons of chopped dried apricots.

[00:04:26]Give it one last gentle mix.

[00:04:29]The raisins and apricots are optional.

[00:04:31]Skip them if you'd rather, but  I love the chewiness they bring.

[00:04:38]That's the batter done.

[00:04:40]Now take a round spring form pan and  line the bottom with parchment paper.

[00:04:46]I also line the sides, but it's up to you.

[00:04:53]Finally, let's pour the batter into the pan.

[00:04:59]Use a spatula to gently smooth the  surface so the cake bakes evenly.

[00:05:06]Now it goes into the oven.

[00:05:10]Bake at 350° F for about 50 minutes  or until a toothpick comes out clean.

[00:05:17]Let it cool slightly before  removing it from the pan.

[00:05:22]Then peel the parchment off the sides.

[00:05:26]Now place the cake on a cooling rack  and remove the bottom of the pan.

[00:05:32]Then let the cake cool completely.

[00:05:36]Meanwhile, let's make the glaze.

[00:05:38]You'll need one bar of white chocolate.

[00:05:41]Break it into small pieces so it melts evenly.

[00:05:48]Take a saucepan and pour in some water.

[00:05:52]We're making a double boiler here.

[00:05:57]Place the bowl of chocolate over the saucepan.

[00:06:00]Set the saucepan on the stove over medium  heat and let the chocolate slowly melt.

[00:06:07]Stir the chocolate as it melts so  it stays smooth and doesn't catch.

[00:06:17]Feel free to swap out the white  chocolate for milk chocolate.

[00:06:20]It works beautifully either way.

[00:06:26]That's the texture we want.

[00:06:29]Remove the chocolate from the heat  and add one tablespoon of neutral oil.

[00:06:38]Stir until glossy and smooth.

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[00:06:55]Once the cake is cool, pour  the glaze over the top.

[00:06:59]Make sure it's fully cooled for a smooth finish.

[00:07:06]As for the glaze, it should be warm but  not hot to get those beautiful drips.

[00:07:18]Finally, sprinkle some sliced almonds on  top for a little crunch and extra flavor.

[00:07:29]Then place the cake in the fridge for  about 30 minutes so the glaze can set.

[00:07:37]Okay, let's slice the cake and  see what it looks like inside.

[00:07:46]The carrots, apples, and raisins  all play together really nicely.

[00:07:52]It's lightly sweet, soft, and full of texture.

[00:07:56]Thanks for tuning in.

[00:07:58]Happy baking.