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–+ servings

Flourless Oatmeal Carrot Cake

Delicious slice of flourless oatmeal carrot cake topped with cream and garnished.
A moist and cozy cake made without flour, utilizing whole-grain oats, honey, and freshly shredded carrots for natural sweetness. Perfect for breakfast, snacks, or a simple dessert.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 8 pieces

Ingredients

Main ingredients

  • 2 pieces eggs
  • ½ cup honey (or maple syrup) Reduce to 1/3 cup for less sweetness.
  • 2 pieces carrots, shredded (about 1 to 1¼ cups) Freshly shredded carrots recommended.
  • 1 cup rolled oats Use certified gluten-free oats if needed.
  • ½ tsp baking soda
  • 1 tbsp ground cinnamon
  • ¼ cup butter, room temperature Swap for ¼ cup melted coconut oil for dairy-free.
  • 1 tsp vanilla extract

Instructions

Preparation and Baking

  • Preheat the oven to 180°C / 350°F and line a small (about 7x7 inch / 18 cm) baking pan with parchment paper.
  • In a bowl, add the eggs, honey, oats, baking soda, cinnamon, softened butter, and vanilla. Blend with an immersion blender until smooth.
  • Stir the shredded carrots into the batter by hand until evenly distributed.
  • Spread the batter evenly in the prepared pan and smooth the top.
  • Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 20 minutes.
  • Allow the cake to cool completely in the pan before slicing into squares.

Notes

Store in an airtight container for up to 2 days at room temperature; refrigerate for up to 5 days. Can freeze for up to 2 months. For best results, do not over-blend the oats and check for doneness using a toothpick.