Soft oatmeal carrot cake with warm spices and a moist crumb. Naturally gluten-free, no refined sugar, and packed with protein for a wholesome treat.

Scale

2 cups rolled oats

2 large eggs

½ cup plain Greek yogurt

⅓ cup maple syrup or honey

¼ cup coconut oil, melted

1 teaspoon vanilla extract

1½ cups finely grated carrots

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

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1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.

2. Blend oats into a fine flour.

3. Whisk eggs, yogurt, sweetener, oil, and vanilla.

4. Stir in carrots and spices.

5. Fold in oat flour, baking powder, baking soda, and salt.

6. Bake 30–35 minutes until set.

7. Cool completely before slicing.

Use finely grated carrots for best texture.

Do not overbake.

Chill before slicing for clean cuts.