Easy Flourless Oatmeal Carrot Cake (Print View)
Enjoy a flourless oat and carrot cake sweetened with honey and packed with wholesome goodness.
# Components:
→ Wet Ingredients
01 - 2 large eggs
02 - 1/2 cup honey
03 - 1/4 cup unsalted butter, at room temperature
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 2 medium carrots, shredded
06 - 1 cup old-fashioned oats
07 - 1/2 teaspoon baking soda
08 - 1 tablespoon ground cinnamon
# Preparation Steps:
01 - Preheat oven to 350°F (180°C). Line a 7x7 inch (approximately 18x18 cm) baking pan with parchment paper.
02 - Combine eggs, honey, oats, baking soda, cinnamon, butter, and vanilla in a mixing bowl. Use an immersion blender to process until a smooth batter forms. If an immersion blender is unavailable, use a countertop blender.
03 - Fold the shredded carrots evenly into the batter using a spatula.
04 - Spread the mixture evenly into the prepared baking pan. Bake for 20–30 minutes or until a toothpick inserted into the center comes out clean.
05 - Remove from the oven and allow to cool completely on a wire rack. Slice and enjoy.
# Expert Advice:
01 -
- Uses only a handful of accessible pantry ingredients
- Blends together quickly and bakes in just 30 minutes
- Stays naturally moist thanks to carrots and honey
- Easy to make kid-friendly with no special tools required
- Keeps well so you can enjoy it for breakfast and snacks
02 -
- Gluten free and naturally sweet
- Delicious warm or cold and makes an easy breakfast
- Entirely flourless for a wonderful chewy texture
03 -
- Always use fresh baking soda for the lightest rise
- Grate your carrots fine for even moisture and texture
- If you are planning to top with frosting be sure to let your cake cool fully so it spreads smoothly and does not melt