Go Back

Easy Flourless Oatmeal Carrot Cake

A simple, gluten-free cake made with rolled oats and grated carrots that is quick to prepare and naturally sweetened.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups rolled oats Use rolled oats for best texture.
  • 2 cups grated carrots Grate finely and pack lightly.
  • 1/2 cup honey or maple syrup Use maple syrup for a vegan option.
  • 1/4 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.
  • 1/2 teaspoon salt Enhances sweetness.
  • 1/2 cup walnuts or pecans Optional, for texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Mixing
  1. 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
  1. Add the baking powder, cinnamon, and salt. Stir again until all parts blend. If you're using nuts, fold them in now.
Baking
  1. 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
  1. 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.

Notes

This cake is highly adaptable; you can add spices, dried fruits, or even change the sweetener used. It is recommended to let it cool completely for the best texture.