Healthy Sugar-Free Oatmeal Apple Carrot Cake – Page 2

While the raisins are soaking, peel and grate both the apples and carrots. Use the medium-sized holes on your grater for ideal texture. After grating, gently press the apple gratings to remove excess moisture if they seem very wet.
In a large mixing bowl, thoroughly mash the ripe bananas until they form a smooth paste. The riper the bananas, the sweeter and more flavorful your cake will be.
Add the eggs to your mashed bananas and whisk until well combined. This mixture serves as your main wet ingredient base and provides structure to the cake.
Gradually incorporate the oat flour, cinnamon, and baking powder into the banana-egg mixture. Stir until just combined – overmixing can lead to a dense texture.
Drain the soaked raisins thoroughly. Fold the grated apples, carrots, and plumped raisins into your batter. The folding motion helps maintain air in the mixture for a lighter cake.

Prepare your 6-inch baking dish by either greasing it thoroughly or lining it with parchment paper. I prefer parchment paper as it ensures easy removal.
Transfer the batter to your prepared baking dish, spreading it evenly to the edges.
Bake in your preheated oven for 50-60 minutes. The cake should be golden brown on top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
Let the cake cool in the pan for 10-15 minutes before removing. This resting period allows the structure to set properly.

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