Name: Easy Flourless Oatmeal Carrot Cake Recipe
Prep time: 10 min
Cook time: PT-483408H27M16S
Total time: PT-483408H27M16S
Cuisine: American
Ingredients: 2 eggs; ½ cup honey; 2 carrots, shredded; 1 cup oats; ½ tsp baking soda; 1 tbsp cinnamon; ¼ cup butter, room temperature; 1 tsp vanilla

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Who doesn’t love a good carrot cake? It’s moist, flavorful, and just sweet enough to feel indulgent. But what if I told you that you could enjoy all the deliciousness of a carrot cake without flour or refined sugar? Enter the Easy Flourless Oatmeal Carrot Cake Recipe—a healthier twist on the classic dessert that’s perfect for breakfast, a snack, or even as a guilt-free dessert.

Easy Flourless Oatmeal Carrot Cake Recipe

This recipe is packed with wholesome ingredients like oats, honey, and shredded carrots, making it a nutrient-rich option for the whole family. Plus, it’s quick to whip up and kid-approved! Whether you’re looking for a lighter dessert option or a sweet treat to pair with your morning coffee or tea, this carrot cake has got you covered.

Why You’ll Love This Recipe

Healthier Alternative: Made without refined sugar and flour, this recipe uses natural ingredients like honey and oats to keep it wholesome.
Easy to Make: With just one bowl and a blender, this recipe is simple enough for even beginner bakers.
Kid-Friendly: The natural sweetness of honey and carrots makes it a hit with kids.
Perfect for Any Time of Day: Enjoy it as a breakfast cake, an afternoon snack, or a light dessert.

Ingredients You’ll Need

Here’s a breakdown of the simple ingredients needed to make this flourless oatmeal carrot cake:

2 eggs: Provides structure and helps bind the ingredients together.
½ cup honey: A natural sweetener that adds just the right amount of sweetness.
2 carrots, shredded: The star ingredient that adds moisture, flavor, and nutrients.
1 cup oats: Acts as the base for this flourless recipe.
½ tsp baking soda: Helps the cake rise and stay fluffy.
1 tbsp cinnamon: Adds warmth and enhances the flavor of the carrots.
¼ cup butter (room temperature): Provides richness and moisture.
1 tsp vanilla extract: Adds depth of flavor.

Step-by-Step Instructions

Follow these simple steps to create your own easy flourless oatmeal carrot cake:

Preheat Your Oven
Preheat your oven to 180°C (350°F). This ensures your oven is ready to bake your cake evenly.
Blend the Ingredients
In a mixing bowl, combine all the ingredients except for the shredded carrots. Use an immersion blender to blend everything until smooth. If you don’t have an immersion blender, you can use a regular blender instead.
Add the Carrots
Stir in the shredded carrots by hand until evenly distributed throughout the batter.
Prepare Your Baking Pan
Line a small baking pan (approximately 7×7 inches or 18 cm) with parchment paper. This prevents the cake from sticking to the pan and makes cleanup easier.
Bake the Cake
Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 20–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the cake to cool completely before slicing it into pieces. Enjoy it as is, or add a simple frosting for an extra treat!

Optional Cream Cheese Frosting

While this carrot cake is delicious on its own, you can take it to the next level with an easy cream cheese frosting. Here’s how:

Mix together cream cheese, honey, and vanilla extract until smooth.
Spread the frosting over the cooled cake before serving.

This frosting adds a creamy, tangy layer that complements the natural sweetness of the cake perfectly!

Tips for Success

Use Fresh Carrots: Freshly shredded carrots are key to keeping this cake moist and flavorful. Avoid pre-shredded carrots as they tend to be dry.
Don’t Overbake: Keep an eye on your cake while it’s in the oven to avoid overbaking, which can make it dry. Check for doneness with a toothpick around the 20-minute mark.
Customize It: Add chopped nuts, raisins, or shredded coconut to the batter for extra texture and flavor.

Frequently Asked Questions (FAQ)

1. Can I make this recipe vegan?
Yes! You can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use coconut oil or vegan butter instead of regular butter.

2. Can I use quick oats instead of rolled oats?
Yes, quick oats will work just fine in this recipe. However, rolled oats provide a slightly chewier texture that works well in baked goods.

3. How should I store this carrot cake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months—just thaw them at room temperature before eating!

4. Can I make this recipe gluten-free?
Absolutely! Just make sure to use certified gluten-free oats if you’re serving someone with gluten sensitivities or celiac disease.

5. What can I use instead of honey?
If you prefer not to use honey, you can substitute it with maple syrup or agave nectar for a similar level of sweetness.

Nutrition Information (Per Serving)

Calories: 359
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 124mg
Sodium: 301mg
Carbohydrates: 52g
Fiber: 4g
Sugar: 36g
Protein: 6g

Final Thoughts

This Easy Flourless Oatmeal Carrot Cake Recipe is proof that healthier baking doesn’t have to be complicated or boring! With its moist texture, warm spices, and natural sweetness, this cake is sure to become a staple in your kitchen. Whether you’re looking for a quick breakfast option or a guilt-free dessert, this recipe ticks all the boxes.

So what are you waiting for? Grab your ingredients, preheat your oven, and treat yourself to this wholesome carrot cake today!

Easy Flourless Oatmeal Carrot Cake Recipe

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This easy flourless oatmeal carrot cake recipe is healthier and delicious! Made with simple ingredients, this healthy carrot cake is refined sugar-free, kid-approved, and great to have with your morning coffee or tea.

Author: Satur
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat your oven to 180°C (300°F).
Put all ingredients, except the shredded carrot, into a bowl and blend with an immersion blender. If you don’t have an immersion blender, place the ingredients into a blender and blend until smooth.
Stir in the shredded carrot.
Line a small baking pan with parchment paper (I used 7×7 inches, around 18 cm). Spread the mixture in the pan and bake at 180°C (350°F) for 20-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool off, slice, and enjoy!

Notes

This carrot cake is super tasty on its own, but if you’d like to make a super easy frosting, grab some cream cheese, honey, and vanilla, mix together, and spread over the cake once it’s cooled off.