Easy flourless oatmeal carrot cake topped with naturally sweetened cream cheese frosting. Soft, moist, and wholesome.

Scale

Cake:

2 large eggs

1/2 cup honey or maple syrup

2 medium carrots, finely shredded (1 1/2 cups)

1 cup oats (quick oats or blended rolled oats)

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/4 cup avocado oil or melted coconut oil

1 tsp vanilla extract

Frosting:

6 oz cream cheese, softened

2 tbsp honey or maple syrup

1 tsp vanilla extract

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1. Preheat oven to 350°F and prepare pan.

2. Blend oats into flour if needed.

3. Whisk eggs, honey, oil, and vanilla.

4. Stir in shredded carrots.

5. Add dry ingredients and mix gently.

6. Bake 30–35 minutes.

7. Cool completely.

8. Beat frosting ingredients until smooth.

9. Spread frosting over cooled cake.

Use finely shredded carrots.

Cool fully before frosting.

Dairy-free frosting option available.