Description
A moist, wholesome, and naturally sweet Flourless Oatmeal Carrot Cake made with oats, honey, and shredded carrots. It’s gluten-free, refined sugar-free, and perfect for breakfast or a healthy dessert treat!
Ingredients
2 large eggs
½ cup honey or pure maple syrup
2 medium carrots, finely shredded
1 cup quick oats (or pulsed rolled oats)
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp melted coconut oil (or olive oil)
2 tbsp unsweetened applesauce (or mashed banana)
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or pecans
Optional: ¼ cup raisins or shredded coconut
Greek yogurt, cream cheese, or cashew cream for topping
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk eggs, honey, melted coconut oil, applesauce, and vanilla until smooth.
3. Add shredded carrots and stir to combine.
4. In another bowl, mix oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Fold dry ingredients into wet mixture until combined; add nuts or raisins if using.
6. Pour batter into prepared pan and smooth out the top.
7. Bake for 25–30 minutes or until golden and set.
8. Cool completely before slicing or topping with Greek yogurt frosting.
Notes
Use freshly grated carrots for the best flavor and texture.
To make it vegan, use two flax eggs (2 tbsp ground flaxseed + 5 tbsp water).
For a creamier texture, add 1–2 tbsp milk of choice.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Pairs beautifully with a cup of chai or almond milk latte!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 11g (natural)
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg