Go Back
A delicious slice of Oatmeal Carrot Cake Recipe, garnished with shredded carrots, oats, raisins, and a cream cheese swirl, served on a white plate with walnuts.
Maryam

Hearty Oatmeal Carrot Cake with Cream Cheese Frosting

This moist and flavorful oatmeal carrot cake combines wholesome oats with sweet carrots and warm spices, topped with a tangy, classic cream cheese frosting. It's a comforting twist on a beloved classic.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Oatmeal Carrot Cake
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated carrots about 3-4 medium carrots
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup raisins optional
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter 1 stick, softened
  • 3-4 cups powdered sugar sifted, to taste
  • 1 tsp vanilla extract
  • 1/4 tsp salt or a pinch

Equipment

  • 9x13-inch Baking Pan
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Whisk
  • Spatula
  • Grater

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, and if using, the chopped walnuts/pecans and raisins, until evenly distributed.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
  8. Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. This is crucial for the frosting not to melt.
Prepare the Cream Cheese Frosting
  1. In a large bowl with an electric mixer, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add more powdered sugar if you prefer a thicker or sweeter frosting.
  3. Stir in the vanilla extract and salt. Beat for another minute until everything is well combined and the frosting is smooth.
Assemble the Cake
  1. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with extra chopped nuts or a sprinkle of cinnamon if desired.
  2. Slice and serve. Enjoy your homemade Oatmeal Carrot Cake!

Notes

For best results, ensure your cream cheese and butter are at room temperature for the frosting. This will prevent lumps and ensure a smooth, creamy texture. You can also toast the walnuts/pecans lightly before adding them to enhance their flavor.