Easy Flourless Oatmeal Carrot Cake

A quick and easy flourless carrot cake made with oats and wholesome ingredients, perfect for a cozy dessert.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Main ingredients

2 pieces eggs
½ cup honey Can substitute with maple syrup or agave.
2 pieces carrots, shredded Grate finely for even moisture.
1 cup oats This serves as the base.
½ tsp baking soda
1 tbsp cinnamon Provides a warm flavor.
¼ cup butter, room temperature Can be replaced with coconut oil for a dairy-free version.
1 tsp vanilla

Method

Preparation

Preheat your oven to 180°C (300°F).
In a bowl, combine all the ingredients except for the shredded carrots using an immersion blender until smooth.
Gently fold in the shredded carrots.
Line a small baking pan (recommended size: 7×7 inches) with parchment paper.
Pour the mixture into your prepared pan, spreading it evenly.

Baking

Bake in the oven for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool down, slice it up, and enjoy!

Notes

Store in an airtight container in the fridge for 5-7 days or freeze for 2-3 months. Reheat slices in the microwave for a quick treat. Top with whipped cream or crushed nuts for added flavor.