Description

This Easy Flourless Oatmeal Carrot Cake is a wholesome, naturally sweetened dessert perfect for a healthy treat. Made with oats, shredded carrots, and honey, it’s free of flour yet moist and flavorful. The addition of cinnamon adds warmth, while butter and vanilla enhance the rich texture and aroma. This simple recipe requires just a few ingredients and a quick blend before baking, making it an ideal choice for a nutritious snack or dessert.

Ingredients

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Wet Ingredients

2 eggs
½ cup honey
¼ cup butter, room temperature
1 tsp vanilla extract

Dry Ingredients

1 cup oats
½ tsp baking soda
1 tbsp cinnamon

Add-ins

2 carrots, shredded

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Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s hot and ready for baking the cake evenly.
Blend Ingredients: In a blender or food processor, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla extract. Blend until the mixture becomes smooth and homogenous.
Add Carrots: Stir in the shredded carrots gently by hand to maintain the texture and ensure even distribution throughout the batter.
Prepare Baking Pan: Line a baking pan with parchment paper or grease it lightly to prevent sticking, then pour the batter evenly into the pan.
Bake the Cake: Place the pan in the preheated oven and bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing. Enjoy your healthy and delicious flourless oatmeal carrot cake!

Notes

This cake is naturally sweetened with honey, but you can adjust the amount to taste or use maple syrup as an alternative.
For added texture and flavor, consider mixing in chopped nuts or raisins with the shredded carrots.
Ensure the carrots are finely shredded to help the cake bind well and cook evenly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can reheat slices gently in the microwave or serve chilled, according to your preference.