Molasses and Oat Carrot Cake

To store leftover molasses and oat carrot cake, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, consider freezing individual slices in an airtight container for up to 3 months.

Yes, you can substitute oat flour with almond flour or a gluten-free all-purpose flour blend if you need a gluten-free option. Keep in mind that the texture may vary slightly, so you might need to adjust the liquid ingredients accordingly.

This recipe is not vegan due to the use of eggs and honey. However, you can make it vegan by replacing the eggs with flaxseed meal or applesauce and using a plant-based sweetener instead of honey. This will maintain the cake's moisture and flavor.

Molasses and oat carrot cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a side of fresh fruit or a drizzle of cream cheese frosting for an extra touch of sweetness.

To check if your molasses and oat carrot cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.