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.
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.
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.
