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