Flourless Oatmeal Carrot Cake
A healthy twist on the classic carrot cake, this Flourless Oatmeal Carrot Cake is moist, delicious, and made without refined flour, highlighting the goodness of oats and fresh carrots.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 2 cups grated carrots
- 1/2 cup honey or maple syrup
- 1/2 cup applesauce
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the rolled oats, grated carrots, honey (or maple syrup), applesauce, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients, stirring gently until just combined.
- If using, fold in the walnuts or pecans.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain or with powdered sugar or dairy-free frosting if desired.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://us.recipesfood.org/flourless-oatmeal-carrot-cake/
