Oats N Carrot Cake

Carrot cake just like mama used to make. Moist, rich, and comforting, it's everything you want in a cake plus the goodness of Quaker Rolled Oats!



  • 300 grams Light Brown Sugar
  • 130 ml Sunflower Oil
  • 100 ml Milk
  • 4 pcs Eggs
  • 200 grams All-Purpose Flour
  • 70 grams Quaker Rolled Oats
  • 5 grams Cinnamon Powder
  • 10 grams Baking Soda
  • 10 grams Baking Powder
  • 350 grams Carrots
  • 150 grams Toasted Walnuts
  • Cream Cheese Frosting

    225 grams Cream Cheese
    75 ml Heavy Cream
    50 grams White Sugar


1 Preparation

Beat eggs with sugar ‘til it reaches ribbon stage. Add the sunflower oil. Sift all the dry ingredients together. Alternately pour milk and dry ingredients. Fold in the toasted walnuts, rolled oats, and carrots. Pour batter in a greased 8-inch springform pan

2 Baking

Bake at 180°C for 45 minutes to 1 hour. Bake two of these to create two layers of cake. To build cake, add cream cheese frosting in the middle and layer it with crumb coat frosting. Top it off with shredded carrots, chopped toasted walnuts and toasted oats.

3 Frosting

In a medium saucepan, dissolve white sugar with heavy cream then set aside to cool. Beat cream cheese until it is soft and spreadable. Gradually pour the heavy cream and dissolved white sugar in the softened cream cheese, continue beating until smooth.