Flourless Oatmeal Carrot Cake

Warm Up Your Taste Buds with This Delicious Cake!

Ever bitten into a cake that’s both light and invigorating? Imagine the aroma of freshly grated carrots mingling with warm spices, wafting through your kitchen and inviting everyone to take a slice. This Flourless Oatmeal Carrot Cake not only delights the senses but is also a breeze to whip up. You won’t believe how quick and effortless it is to create a dessert that’s surprisingly healthy, satisfying your sweet tooth without the guilt.

Why Make This Recipe?

Why should you drop everything and try this cake today?

• Easy cleanup! One bowl + one blender = less mess and more time to enjoy your dessert.
• Family-friendly! Kids will love its moist texture and you can toss in whatever nuts or fruits you have lying around.
• It’s affordable! You likely have most of the ingredients in your pantry already. Who doesn’t love a budget-friendly treat?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups rolled oats (not instant or quick-cooking)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup maple syrup or honey
• 2 tablespoons coconut oil, melted
• 3 large eggs
• 1 1/2 cups finely grated carrots (about 3 medium-sized carrots)
• 1/2 cup unsweetened applesauce
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chopped dates (optional)
• 1 teaspoon vanilla extract

Directions

Let’s get baking! Follow these simple steps:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency.
3. In a large bowl, combine the oat flour, baking powder, cinnamon, nutmeg, and salt. Mix well.
4. In a separate bowl, whisk together the maple syrup or honey, melted coconut oil, and eggs until smooth.
5. Add the grated carrots, applesauce, vanilla extract, walnuts or pecans, and raisins or chopped dates to the wet ingredients. Stir until thoroughly combined.
6. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
7. Pour the batter into the prepared cake pan, spreading it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Once cooled, frost with your choice of frosting or enjoy as is!

How to Make Flourless Oatmeal Carrot Cake (Overview)

Imagine mixing it up in your kitchen: grate those carrots, pulse those oats, and whisk up those eggs. Then you just combine, pour, and bake! Pro tip: Don’t skip greasing the pan! Nobody wants a cake disaster when it comes time to serve. And of course, while waiting for it to bake, you might want to—hypothetically—try the batter. It’s basically a rite of passage! 😉

How to Serve Flourless Oatmeal Carrot Cake

Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for pure indulgence. Or, for a healthier twist, garnish with a sprinkle of chopped nuts and freshly grated orange zest. The moist cake topped with creamy goodness creates a harmony of colors and textures that’s simply irresistible. Can you smell it yet?

How to Store Flourless Oatmeal Carrot Cake

This delightful cake will keep well in the fridge for about 5 days. If you want to store it longer, freeze it for up to 3 months! Just make sure to wrap it tightly. Reheat slices in the microwave for a quick treat any day of the week. Is it bad to have cake for breakfast? Asking for a friend.

Tips to Make Flourless Oatmeal Carrot Cake

• Timing is everything: Let it cool completely before slicing; your patience will pay off with prettier pieces!
• Feeling adventurous? Substitute the maple syrup with agave for a different flavor.
• For a moistness boost, add a splash more applesauce if you’re feeling generous.

Variation

Want to jazz it up? Try adding spices like cardamom or incorporating coconut flakes. To make it vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg). Super easy – and just as delicious!

FAQs

• Can I make this cake ahead of time?
  Absolutely! It’s perfect for meal prep. Just store it in the fridge, and it keeps well for a few days.

• What can I use instead of oats?
  If you’re looking for a gluten-free option, almond flour could work, but you’ll need to adjust the liquid a bit.

• Can I freeze this cake?
  Yes! Just wrap it well and pop it in the freezer. You’ll have a sweet treat ready to go whenever the craving hits.

📌 Pin this recipe for your next cozy dinner night!

Flourless Oatmeal Carrot Cake

A light and invigorating cake made with fresh carrots and warm spices, easy to prepare and healthy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 200 kcal

Ingredients

  

Dry Ingredients

• 2 cups rolled oats (not instant or quick-cooking)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 1/4 cup maple syrup or honey
• 2 tablespoons coconut oil, melted
• 3 large eggs
• 1 1/2 cups finely grated carrots (about 3 medium-sized carrots)
• 1/2 cup unsweetened applesauce
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chopped dates (optional)
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
• In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency.
• In a large bowl, combine the oat flour, baking powder, cinnamon, nutmeg, and salt. Mix well.
• In a separate bowl, whisk together the maple syrup or honey, melted coconut oil, and eggs until smooth.
• Add the grated carrots, applesauce, vanilla extract, walnuts or pecans, and raisins or chopped dates to the wet ingredients. Stir until thoroughly combined.
• Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
• Pour the batter into the prepared cake pan, spreading it evenly.

Baking

• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Once cooled, frost with your choice of frosting or enjoy as is!

Notes

Let it cool completely before slicing for prettier pieces. For variations, try cardamom or coconut flakes. Substitute eggs with flax eggs to make it vegan.

Keyword Budget-Friendly Dessert, Easy Chocolate Cake, Flourless Carrot Cake, Healthy Cake, Oatmeal Cake