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Flourless Oatmeal Carrot Cake

A moist and flavorful cake made with wholesome rolled oats and fresh carrots, sweetened with maple syrup. This cake is a healthy alternative for dessert lovers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Make sure to use certified gluten-free oats if necessary.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon You can add nutmeg for additional flavor.
  • 1/4 tsp salt
Wet Ingredients
  • 2 cups grated carrots
  • 1 cup applesauce
  • 1/2 cup maple syrup or honey Agave nectar can be used as a substitute.
  • 1/4 cup coconut oil, melted
  • 2 eggs For vegan option, replace with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
  • 1 tsp vanilla extract
Optional Add-ins
  • 1/2 cup chopped nuts or raisins These can be added for extra texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x9 inch baking dish with a light coating of coconut oil.
  3. In a large bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until well mixed.
  4. In another bowl, whisk together the grated carrots, applesauce, maple syrup or honey, melted coconut oil, and vanilla extract. Add the eggs and blend until fully incorporated.
  5. Gradually add the wet mixture to the dry ingredients, stirring until just combined. If using, fold in nuts or raisins.
Baking
  1. Pour the batter into the prepared baking dish and smooth out the top.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Serving
  1. Allow the cake to cool for at least 10 minutes before slicing.
  2. Serve warm or at room temperature, possibly alongside a dollop of yogurt or drizzled honey.

Notes

To store, wrap it tightly with plastic wrap or foil. Can be kept at room temperature for 2 days, in the fridge for about a week, or frozen for up to 3 months. Thaw on the counter or microwave for a quick warming.