Easy Flourless Oatmeal Carrot Cake Recipe
This Easy Flourless Oatmeal Carrot Cake is a wholesome, naturally sweetened dessert that combines shredded carrots and oats for a moist texture without any flour. Sweetened with honey and enhanced with warm cinnamon, it’s a cozy treat perfect for a quick bake that yields a gluten-free and nutritious cake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 eggs
- ½ cup honey
- ¼ cup butter, room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup oats
- ½ tsp baking soda
- 1 tbsp cinnamon
Add-ins
- 2 carrots, shredded
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the carrot cake.
- Blend Ingredients: In a bowl, combine all ingredients except the shredded carrots. Use an immersion blender to blend until smooth. Alternatively, transfer to a regular blender and blend well.
- Mix in Carrots: Gently stir the shredded carrot into the blended mixture ensuring even distribution.
- Prepare Baking Pan: Line a 7×7 inch (about 18cm) baking pan with parchment paper to prevent sticking and make removal easy.
- Bake: Pour the batter into the prepared pan, spreading evenly. Bake in the preheated oven for 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely before slicing. Serve and enjoy your healthy flourless carrot cake.
Notes
- You can substitute the butter with coconut oil for a dairy-free version.
- Ensure carrots are finely shredded for better texture integration.
- Use gluten-free oats if you require a gluten-free cake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake is moist, so avoid overbaking to keep the texture tender.