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
- Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan or line it with parchment paper.
- 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.
- For a smoother batter, transfer the mixture to a blender or food processor and blend until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.
- 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.
- 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