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Slice of easy flourless oatmeal carrot cake on a plate with a fork

Flourless Oatmeal Carrot Cake

This easy flourless oatmeal carrot cake is a wholesome treat that combines oats and carrots, perfect for snacks or dessert. It's quick to prepare, budget-friendly, and suitable for various dietary needs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs (or flax eggs for vegan option) For a vegan option, use flax eggs.
  • ½ cup honey (or maple syrup) Substitute with maple syrup for a vegan option.
  • 2 medium carrots, shredded Ensure carrots are finely shredded for better incorporation.
  • 1 cup oats Use certified gluten-free oats for a gluten-free version.
  • ½ tsp baking soda
  • 1 tbsp cinnamon Can add nutmeg or ginger for more spice.
  • ¼ cup butter (or melted coconut oil) Use coconut oil for a dairy-free version.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 180°C (300°F).
  2. In a mixing bowl, combine all ingredients except the shredded carrots and blend until smooth.
  3. Gently fold in the shredded carrots until evenly distributed.
  4. Line a small baking pan (7x7 inches or approximately 18cm) with parchment paper and spread the carrot mixture evenly across the bottom.
Baking
  1. Bake in the preheated oven for 20-30 minutes. Check for doneness with a toothpick; it should come out clean.
  2. Allow the cake to cool, slice it up, and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to three months. For added enjoyment, serve warm with yogurt or dairy-free ice cream.