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Easy Tomato Carrot Cake With Oats Recipe


You have got to be a health freak to think differently. Perhaps you have got to have the willingness to go to any extent to include different healthy ingredients in your diet. As far as I am concerned, I experiment with a number of ingredients so that I can come up with a healthy recipe that clicks with one and all. This eggless tomato carrot cake recipe with oats is one such example. You might wonder how a tomato cake would taste. Well, if you trust my recipes and believe my words, then this eggless cake recipe is a must try - for its sheer taste, health quotient, and eye-popping color. All plus points and no negatives of course. When I came across this idea of tomato cake, I started looking for similar recipes. Glad that I found lovefoodeat blog that had experimented with a tomato cake. Then it was no stopping me and I entered the experimental kitchen lab again with my tomato carrot cake idea.
tomato cake


This airfryer recipe was a hit at my home. My brother and bhabhi were here and they loved the healthy cake, bursting with cinnamon flavor, with tomatoes adding a beautiful crimson pop of color and oats boosting the fiber content.

Butterless Cake Ingredients

1 cup- 175 ml
1/2 cup- oats powder (you may make it a wholesome atta cake - omitting oats and substituting with whole wheat)
1/2 cup- barley flour/whole wheat flour
1/4 cup-oil (I have added olive oil)
1 tsp- cinnamon powder
1/4 cup-chopped tomato (I included one big tomato)
1 carrot shredded
1 tbsp- honey
2 tbsp- jaggery powder/raw cane sugar (you may skip honey for a vegan cake and increase the amount of cane sugar or jaggery)
1 pinch- rock salt/mineral salt
1 tsp- apple cider vinegar
3/4 tsp- baking powder
1/4 tsp- baking soda
Nuts/sesame seeds for garnishing
2 tbsp- water

How to make tomato cake with oats


  • Whisk together oil with raw cane sugar. Add honey and whisk again until the mix looks light and a little fluffy. If you want a rich cake, add 1 tbsp of clarified butter and reduce the amount of olive oil.
  • Add chopped and de-seeded tomatoes. Next is the turn to add shredded/grated carrot and apple cider vinegar. 
  • In a separate bowl, mix powdered oats, barley flour, cinnamon, salt, baking soda and baking powder. Use a sifter to sift the flours well.
  • Slowly fold wet ingredients with the flour mix.
  • Do not overmix.
  • Preheat oven to 180 degrees for 10 mts. I have airfried the tomato cake.
  • Pour the thick batter into a greased baking pan, adding water to make sure it is not too thick.
  • Sprinkle nuts/sesame seeds on top.
  • Bake/airfry for 30-35 mts.
  • Check with a skewer or toothpick if the cake is done. If not, bake for a little longer.
  • My tomato cake was a little crumbly but nobody could tell it had tomato. I have still not revealed the secret. 

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