Description
This Easy Flourless Oatmeal Carrot Cake is a moist and wholesome treat made without any flour. Combining oats, shredded carrots, and warm spices, it offers a naturally sweet, nutrient-rich dessert perfect for a healthy snack or breakfast. With simple ingredients and straightforward steps, this recipe is ideal for those seeking a gluten-free, naturally sweetened cake that’s easy to whip up and delicious to savor.
Ingredients
Scale
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 ensure it’s at the correct temperature for baking the cake evenly.
- Blend Ingredients: In a blender or food processor, combine the eggs, honey, oats, baking soda, cinnamon, softened butter, and vanilla. Blend until the mixture reaches a smooth consistency, ensuring the oats are well incorporated.
- Add Carrots: Stir the shredded carrots into the blended mixture by hand to maintain their texture and distribute them evenly throughout the batter.
- Prepare Pan and Bake: Line a baking pan with parchment paper or grease it lightly. Spread the batter evenly in the pan, then bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. This helps it set and ensures clean slices. Enjoy as a healthy snack or breakfast option.
Notes
- You can substitute butter with a plant-based alternative for a dairy-free version.
- For extra moisture, consider adding a tablespoon of applesauce or Greek yogurt into the batter.
- This cake keeps well stored in an airtight container in the refrigerator for up to 3 days.
- Adding chopped nuts or raisins can enhance texture and flavor.
- If oats are not quick-cooking, pulse them briefly in a blender before mixing to improve texture.
