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Healthy Oat, Apple and Carrot Loaf Cake

Oat, Apple and Carrot Loaf Cake

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Ingredients

  • 200 g rolled oats
  • 8 g baking powder
  • Sweetener equivalent to 60–80 g sugar
  • 240 ml milk
  • 3 medium eggs
  • 30 ml olive oil
  • 5 ml vanilla extract optional
  • 80 g grated carrot
  • 150 g grated apple
  • 40 g raisins
  • 50 g dried cranberries
  • 15 –20 g flaked almonds

Instructions
 

  • Preheat the oven to 180°C conventional or 160°C fan. Grease and line a 23 × 13 cm loaf tin.
  • Soak the raisins and cranberries in hot water for 10 minutes. Drain and pat dry.
  • Combine the oats, baking powder and sweetener in a large bowl.
  • In another bowl, whisk the eggs, milk, olive oil and vanilla.
  • Pour the wet ingredients into the oats. Mix and leave for 5–10 minutes.
  • Gently fold in the grated apple, carrot, raisins and cranberries.
  • Transfer the batter to the tin, level the surface and sprinkle with flaked almonds.
  • Bake for 45–55 minutes. A skewer inserted into the centre should come out clean or with a few moist crumbs.
  • Cool in the tin for 15 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

  • Blend half the oats for a softer, more cake-like texture.
  • Drain the soaked fruit thoroughly to prevent a wet centre.
  • Check the sweetener packet carefully—pure stevia is much stronger than a granulated baking blend.
  • Cover the top loosely if the almonds brown before the centre is baked.
  • Do not slice the loaf while hot; its crumb sets as it cools.