Description
This Easy Flourless Oatmeal Carrot Cake is a moist and wholesome dessert made without any flour, using oats and shredded carrots for texture and natural sweetness. Sweetened with honey and flavored with cinnamon and vanilla, it offers a nutritious twist on a classic carrot cake, perfect for a quick bake that’s both delicious and healthier.
Ingredients
Scale
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
Produce
- 2 carrots, shredded
Instructions
- Preheat Oven: Preheat your oven to 180°C (300°F) to ensure it is at the right temperature for baking the cake evenly.
- Blend Ingredients: In a blender or food processor, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla. Blend until the mixture is smooth and well combined, breaking down the oats for a uniform texture.
- Add Carrots: Stir the shredded carrots into the blended mixture gently with a spatula, making sure they are evenly distributed without overmixing.
- Prepare and Bake: Line a baking pan with parchment paper or grease it lightly. Spread the batter evenly in the pan. Bake in the preheated oven for 20-30 minutes, or until the cake is set and a toothpick inserted comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing. This helps the cake firm up and makes it easier to cut and enjoy.
Notes
- You can substitute butter with coconut oil or a plant-based butter for a dairy-free version.
- Use gluten-free oats if you require the cake to be gluten-free.
- For extra moisture, add a tablespoon of unsweetened applesauce or Greek yogurt to the batter.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Consider topping with a light cream cheese frosting or a dusting of powdered sugar for added flavor.
