Easy Flourless Oatmeal Carrot Cake Recipe

Introduction

This Easy Flourless Oatmeal Carrot Cake is a wholesome treat that’s naturally sweetened and packed with flavor. Made without flour, it’s perfect for those seeking a gluten-free dessert that’s both simple and satisfying.

Ingredients

• 2 eggs
• ½ cup honey
• 2 carrots, shredded
• 1 cup oats
• ½ tsp baking soda
• 1 tbsp cinnamon
• ¼ cup butter, room temperature
• 1 tsp vanilla

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: In a bowl, combine all ingredients except the shredded carrots. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, transfer the mixture to a standard blender and blend until smooth.
3. Step 3: Gently fold the shredded carrots into the blended mixture.
4. Step 4: Line a small baking pan (approximately 7×7 inches or 18 cm) with parchment paper. Pour the batter into the pan and spread evenly.
5. Step 5: Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool completely before slicing and serving.

Tips & Variations

• For a nutty flavor, add a handful of chopped walnuts or pecans to the batter before baking.
• Use maple syrup instead of honey for a different natural sweetness.
• If you prefer a moister cake, try adding a small mashed banana to the mix.
• Make sure the butter is at room temperature to blend smoothly with the other ingredients.

Storage

Store the cooled cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months; thaw in the fridge before serving. Reheat gently in the microwave or oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick oats?

Yes, rolled oats work well in this recipe. They may give the cake a slightly chewier texture compared to quick oats.

Is this cake gluten-free?

This cake is naturally gluten-free if you use certified gluten-free oats. Otherwise, oats may be cross-contaminated with gluten during processing.

Easy Flourless Oatmeal Carrot Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

This easy flourless oatmeal carrot cake is a healthy and delicious treat made with simple natural ingredients. Packed with shredded carrots, oats, and sweetened naturally with honey, this moist cake is perfect for a wholesome dessert or snack. The recipe is quick to prepare, using an immersion blender for smooth batter, and baking to a light and tender texture without flour.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 eggs
• ½ cup honey
• ¼ cup butter, room temperature
• 1 tsp vanilla

Dry Ingredients

• 1 cup oats
• ½ tsp baking soda
• 1 tbsp cinnamon

Vegetables

• 2 carrots, shredded

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the desired temperature before baking the cake, helping it cook evenly.
2. Prepare the Batter: In a bowl, combine all the ingredients except the shredded carrots. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, use a regular blender to achieve a smooth batter consistency.
3. Mix in Carrots: Gently fold the shredded carrots into the blended batter, ensuring they are evenly distributed without overmixing.
4. Prepare the Baking Pan: Line a small baking pan, approximately 7×7 inches (18 cm), with parchment paper to prevent sticking and make removal easier.
5. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven at 180°C (350°F) for 20-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is baked through.
6. Cool and Serve: Remove the cake from the oven and let it cool completely before slicing. Enjoy this wholesome flourless oatmeal carrot cake as a nutritious snack or dessert.

Notes

• You can substitute the butter with coconut oil for a dairy-free version.
• Make sure the shredded carrots are well drained to avoid extra moisture in the batter.
• If you prefer a sweeter cake, feel free to add more honey to taste.
• Use gluten-free oats if you need the recipe to be gluten-free.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: flourless carrot cake, oatmeal carrot cake, healthy carrot cake, gluten-free dessert, natural sweetener dessert, easy carrot cake recipe