Description
This Easy Flourless Oatmeal Carrot Cake is a wholesome and naturally sweetened dessert that combines shredded carrots, oats, and warm spices for a moist, healthy treat. Perfect for those looking to enjoy a gluten-free, nutritious cake without compromising on flavor.
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
Other
- 2 carrots, shredded
Instructions
- Preheat Oven: Preheat your oven to 180°C (300°F) to ensure it’s ready for baking the carrot cake.
- Blend Ingredients: In a blender or food processor, combine the eggs, honey, oats, baking soda, cinnamon, softened butter, and vanilla extract. Blend until the mixture is smooth and well combined, which will create a thick batter.
- Add Carrots: Stir in the shredded carrots gently into the blended mixture to evenly distribute them throughout the batter without overmixing.
- Bake: Pour or spread the cake batter into a lined baking pan, ensuring it’s evenly spread. Bake in the preheated oven for 20 to 30 minutes, or until the cake is set and a toothpick inserted comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before slicing. This step helps the cake set fully and improves texture. Once cooled, slice and enjoy your healthy flourless carrot cake.
Notes
- You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
- Using rolled oats will give a better texture compared to instant oats.
- For a vegan version, replace eggs with flax eggs and use a dairy-free butter alternative.
- Make sure the carrots are finely shredded for better integration in the batter.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
