Easy Flourless Oatmeal Carrot Cake
A moist and tender flourless cake brimming with the vibrant flavors of juicy carrots and aromatic spices, perfect for gatherings.
Ingredients
Main Ingredients
- 2 cups rolled oats Can pulse in a blender for a finer texture
- 2 cups finely grated carrots About 4 medium carrots
- 3 large eggs
- 1/2 cup honey or maple syrup Adjust to taste
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup chopped nuts or raisins Optional, for added texture and flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Pulse the rolled oats in a blender or food processor until they resemble flour (optional).
- In a large mixing bowl, combine the grated carrots, eggs, honey, and oil. Mix until well combined.
- In another bowl, mix the ground oats, baking powder, baking soda, cinnamon, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid over-mixing.
- If desired, fold in the chopped nuts or raisins.
- Pour the batter into the prepared cake pan and smooth the top. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for around 10 minutes before transferring it to a wire rack. Slice and enjoy your warm cake.
Notes
For a vegan alternative, substitute honey with agave or maple syrup. Store in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.