Easy Flourless Oatmeal Carrot Cake — simple, gluten-free, ready in about 40 minutes
Short introduction
This Easy Flourless Oatmeal Carrot Cake is a simple, soft cake made without flour. It uses rolled oats and grated carrots for texture and natural sweetness. You can make it fast with pantry staples. It is a good snack, breakfast cake, or dessert that feels light and homey.
Why you’ll love it
- Flourless and easy: no flour to measure or sift.
- Naturally sweet: honey or maple syrup keeps it simple.
- Healthy-ish: oats and carrots add fiber and vitamins.
- Quick bake: about 25–30 minutes in the oven.
- Kid-friendly: soft and mild, and easy to feed to little ones.
Ingredients
- 2 cups rolled oats
- 2 cups grated carrots
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts or pecans (optional)
Substitutions & key variations
- Sweetener: Use maple syrup instead of honey for a vegan option (also swap eggs as below).
- Oil: Replace coconut oil with mild vegetable oil or melted butter for richer taste.
- Nuts: Leave out nuts for nut-free, or use sunflower seeds for crunch.
- Eggs: For a vegan version, use flax eggs (4 tbsp ground flax + 12 tbsp water, set 5 min) but texture will be denser.
- Spices: Add 1/4 tsp nutmeg or 1/2 tsp ginger for a spiced cake.
- Add-ins: Fold in raisins, shredded apple, or coconut flakes for variation.
Step-by-step
Step 1 — Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Step 2 — Mix wet and dry
In a large bowl, combine the rolled oats and grated carrots. Add the honey or maple syrup, melted coconut oil, and eggs. Stir until well mixed.
Step 3 — Add leavening and spice
Add the baking powder, cinnamon, and salt. Stir again until all parts blend. If you use nuts, fold them in now.
Step 4 — Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5 — Cool
Let the cake cool in the pan for a few minutes. Then remove it and place it on a wire rack to cool completely before slicing.
introduction
why make this recipe
how to make {name}
Ingredients :
2 cups rolled oats, 2 cups grated carrots, 1/2 cup honey or maple syrup, 1/4 cup coconut oil, melted, 4 eggs, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup walnuts or pecans (optional)
Directions :
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan., 2. In a large bowl, combine the rolled oats, grated carrots, honey or maple syrup, melted coconut oil, and eggs., 3. Add the baking powder, cinnamon, and salt to the mixture and stir until well combined. If using nuts, fold them in now., 4. Pour the batter into the prepared cake pan and smooth the top., 5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean., 6. Let cool for a few minutes in the pan before removing to a wire rack to cool completely.
how to serve {name}
how to store {name}
tips to make {name}
variation (if any)
FAQs (minimum three FAQ)
Success tips
- Oats: Use rolled oats (not quick oats) for best texture. If you only have quick oats, pulse them once in a blender.
- Carrots: Grate finely so the cake stays moist and even. Pack the cup lightly when measuring grated carrots.
- Eggs: Room-temperature eggs mix better.
- Baking time: Oven temps vary. Check at 22 minutes and then every few minutes. Toothpick should come out mostly clean.
- Texture: The cake will be moist and a bit dense. Let it cool fully so it firms up before cutting.
- Common mistakes: Overmixing can make it compact. Underbaking leaves it gooey. Use a timer and test with a toothpick.
How to serve
- Warm or room temperature works well.
- Top with a light cream cheese frosting, Greek yogurt, or a dusting of cinnamon.
- Serve with fresh fruit or a cup of tea for a simple snack.
- Cut into small squares for kids or as a breakfast bar.
Storage & reheating
- Room temp: Store covered for up to 2 days.
- Fridge: Keep in an airtight container for 4–5 days. Bring to room temp or warm slightly before serving.
- Freezer: Wrap in plastic and foil or store in a freezer-safe container up to 2 months. Thaw overnight in the fridge and warm before serving.
- Reheat: Warm a slice in the microwave for 15–25 seconds or in a 300°F (150°C) oven for 8–10 minutes.
Frequently Asked Questions
Q: Can I make this without eggs?
A: You can try flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The cake will be denser and more crumbly.
Q: Is this cake gluten-free?
A: Oats are naturally gluten-free, but buy certified gluten-free oats if you need to avoid gluten.
Q: Can I use steel-cut oats?
A: No. Steel-cut oats are too coarse and will not soften enough in the cake.
Q: How do I make it less sweet?
A: Reduce the honey or maple syrup to 1/3 cup or add a little unsweetened applesauce to keep moisture.
Q: Can I double the recipe?
A: Yes. Bake in a larger pan or two pans and increase bake time a bit. Check doneness with a toothpick.
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Nutrition notes / equivalents
- This cake is higher in fiber from oats and carrots.
- One slice (1/8 of cake) is roughly: 220–270 kcal, depending on nuts and sweetener.
- Swap 1/2 cup nuts for seeds to change fats and calories.
- Use less sweetener for fewer calories.
Conclusion
This Easy Flourless Oatmeal Carrot Cake is quick, simple, and flexible. It works for snacks, breakfast, or dessert and is easy to change to fit your diet. For a similar guide and more tips, see the full recipe at Easy Flourless Oatmeal Carrot Cake Recipe – Toddler in Action. Try it once — you may find a new favorite for busy days.
Links to related recipes
- Oat Banana Bread (simple breakfast loaf)
- Carrot Muffins with Oats
- No-Bake Oat Bars
Easy Flourless Oatmeal Carrot Cake
Ingredients
Main ingredients
- 2 cups rolled oats Use rolled oats for best texture.
- 2 cups grated carrots Grate finely and pack lightly.
- ½ cup honey or maple syrup Use maple syrup for a vegan option.
- ¼ cup coconut oil, melted Can substitute with mild vegetable oil or melted butter.
- 4 pcs eggs Room temperature eggs mix better.
- 1 teaspoon baking powder Combine with dry ingredients.
- 1 teaspoon cinnamon Add flavor, can adjust to taste.
- ½ teaspoon salt Enhances sweetness.
- ½ cup walnuts or pecans Optional, for texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Mixing
- In a large bowl, combine the rolled oats and grated carrots. Add the honey or maple syrup, melted coconut oil, and eggs. Stir until well mixed.
Combining Ingredients
- Add the baking powder, cinnamon, and salt. Stir again until all parts blend. If you're using nuts, fold them in now.
Baking
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the cake cool in the pan for a few minutes. Then remove it and place it on a wire rack to cool completely before slicing.