Molasses Oat Carrot Cake

To store leftover molasses oat carrot cake, allow it to 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 make several substitutions in this molasses oat carrot cake recipe. If you don't have oat flour, you can use whole wheat flour or almond flour. For a vegan version, replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) and use maple syrup instead of honey. You can also swap out the raisins for dried cranberries or chopped dates if desired.

This molasses oat carrot cake is naturally dairy-free and can be made gluten-free by ensuring that the oat flour is certified gluten-free. With the right substitutions, it can also be made vegan. It's a great option for those looking for a hearty dessert that fits various dietary needs.

For a delightful dessert experience, consider pairing molasses oat carrot cake with a scoop of vanilla or cinnamon ice cream. A dollop of whipped coconut cream or a drizzle of cream cheese frosting can also enhance the flavors. Additionally, serving it alongside a warm cup of chai or spiced tea complements the cake's rich spices beautifully.

Bake the molasses oat carrot cake for 1 hour and 15 minutes at 160°C (320°F). To ensure it's fully cooked, you can insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done. Keep an eye on it towards the end of the baking time to prevent over-baking.