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–+ servings
Slice of flourless oatmeal carrot cake with cream cheese frosting and carrots

Flourless Oatmeal Carrot Cake

A tender, moist carrot cake made without flour that’s perfect for a wholesome snack or dessert, utilizing oats and shredded carrots for a nutritious twist.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs
  • 1/2 cup honey or maple syrup Use maple syrup for a vegan option.
  • 2 pieces carrots, shredded About 1 to 1 1/4 cups.
  • 1 cup oats Old-fashioned or quick oats; use certified gluten-free oats for a gluten-free version.
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, room temperature Or coconut oil for dairy-free.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Line a 7x7 inch (18 cm) square pan with parchment paper.
  2. Beat the eggs lightly in a bowl or pitcher. Add the honey, oats, baking soda, cinnamon, softened butter, and vanilla.
  3. Use an immersion blender to blend until mostly smooth. Alternatively, transfer to a countertop blender and pulse.
  4. Fold the shredded carrots into the blended batter until evenly distributed.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 20 to 30 minutes. Check doneness with a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  2. Let the cake cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.
Serving
  1. Serve warm or at room temperature, optionally topped with plain yogurt, a light cream cheese frosting, or a drizzle of honey.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 3gSodium: 150mgFiber: 2gSugar: 10g

Notes

Store cooled cake in an airtight container: up to 24 hours at room temperature, 3 to 4 days in the refrigerator, or freeze slices for up to 1 month. Reheat slices as needed.

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