Description
This irresistibly easy flourless oatmeal carrot cake is a moist, healthy, and naturally sweetened treat perfect for breakfast or a snack. Made without flour and packed with grated carrots and oats, it combines warm cinnamon flavor with a simple honey-sweetened cream cheese frosting option for extra indulgence.
Ingredients
Scale
Cake Ingredients
- 2 cups rolled oats
- 2 cups grated carrots
- 3 eggs
- 1/2 cup natural sweetener (honey or maple syrup)
- 1/2 cup butter or coconut oil (melted)
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp baking powder
Optional Frosting Ingredients
- 8 oz cream cheese
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions
- Prepare Ingredients: Start by gathering all your ingredients. Make sure to grate your carrots finely for even moisture distribution and a tender texture in your cake.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, melted butter or coconut oil, honey or maple syrup, and vanilla extract until everything is well combined and creamy.
- Combine Dry Ingredients: Add the rolled oats, grated carrots, ground cinnamon, and baking powder to the wet mixture. Stir gently until you have a moist batter that’s well-mixed.
- Bake: Pour the batter into a greased or lined baking pan. Bake in the preheated oven at 350°F (175°C) for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan before slicing. This step ensures a firm texture that slices neatly.
- Optional Frosting: For those who want a little extra, mix cream cheese, honey, and vanilla extract until smooth, then spread it over the cooled cake for a rich finish.
- Serve: Slice your wonderful cake and enjoy it plain or with frosting, perfect for breakfast or a delightful snack!
Notes
- You can substitute butter with coconut oil for a dairy-free option.
- Use honey or maple syrup based on your preferred level of sweetness and flavor.
- Make sure the carrots are finely grated to ensure even texture in the cake.
- Cool the cake completely before adding frosting to prevent it from melting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This cake is naturally gluten-free if you use certified gluten-free oats.
