Easy Flourless Oatmeal Carrot Cake Recipe

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Slice of easy flourless oatmeal carrot cake topped with walnuts and cream cheese frosting
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Why make this recipe

This Easy Flourless Oatmeal Carrot Cake is a fantastic choice for anyone looking for a delicious and healthy dessert. It combines the wholesome goodness of oats and carrots with the natural sweetness of banana and honey. Plus, it’s naturally gluten-free and requires no flour, making it a perfect treat for those with dietary restrictions. It’s simple to make and packs a flavorful punch, making it a hit for both kids and adults.

How to make Easy Flourless Oatmeal Carrot Cake

Ingredients

  • 2 cups rolled oats (old-fashioned)
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 ripe banana (mashed)
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • Pinch of salt

Directions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan or line it with parchment paper.
  2. In a large mixing bowl, combine rolled oats, grated carrots, mashed banana, eggs, honey (or maple syrup), cinnamon, baking powder, and salt. Mix until well incorporated.
  3. For a smoother batter, transfer the mixture to a blender or food processor and blend until smooth.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.
  6. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve plain or with yogurt or cream cheese frosting.

How to serve Easy Flourless Oatmeal Carrot Cake

You can serve this carrot cake plain for a healthy snack or breakfast. For a special treat, top it with yogurt or a light cream cheese frosting. It can also be sliced into squares and served with a cup of tea or coffee.

How to store Easy Flourless Oatmeal Carrot Cake

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week. This cake also freezes well; wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.

Tips to make Easy Flourless Oatmeal Carrot Cake

  • Make sure to use ripe bananas for more natural sweetness.
  • Be careful not to overmix the batter; mix just until combined for the best texture.
  • Grate the carrots finely to ensure they blend well into the cake.

Variation (if any)

You can add nuts, such as walnuts or pecans, for extra crunch. For a fun twist, consider folding in some raisins or cranberries. You can also substitute the honey with agave syrup or coconut sugar for different sweetness profiles.

FAQs

Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a heartier texture that holds up better in the cake.

Is this carrot cake suitable for a vegan diet?
You can make it vegan-friendly by replacing the eggs with a flaxseed meal substitute (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg). Make sure the honey is replaced with maple syrup to keep it 100% vegan.

Can I add spices to the cake?
Absolutely! Feel free to add a pinch of nutmeg, ginger, or cloves for added flavor.

Print
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Easy Flourless Oatmeal Carrot Cake Recipe

Easy Flourless Oatmeal Carrot Cake

Print Recipe

A delicious and healthy dessert combining oats and carrots with the natural sweetness of banana and honey, and it’s naturally gluten-free.

  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 ripe banana (mashed)
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan or line it with parchment paper.
  2. In a large mixing bowl, combine rolled oats, grated carrots, mashed banana, eggs, honey (or maple syrup), cinnamon, baking powder, and salt. Mix until well incorporated.
  3. For a smoother batter, transfer the mixture to a blender or food processor and blend until smooth.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.
  6. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve plain or with yogurt or cream cheese frosting.

Notes

Use ripe bananas for natural sweetness. Be careful not to overmix the batter; mix just until combined for the best texture. Grate the carrots finely to ensure they blend well into the cake.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: flourless, oatmeal, carrot cake, gluten-free, healthy dessert

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