Easy Flourless Oatmeal Carrot Cake Recipe

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and provides a wholesome alternative to traditional cakes. It’s made with just 8 simple ingredients that I usually have at home, which means I don’t have to run to the store for a special list. The best part? There’s no refined sugar or flour involved, making it a guilt-free snack. I can serve it alongside a cup of tea or coffee, or even give it to my little one as a healthy snack. The fact that it’s toddler-approved makes it a win-win for both kids and grown-ups alike!

Ingredients

2 eggs

½ cup honey

2 carrots, shredded

1 cup oats (I used quick oats)

½ tsp baking soda

1 tbsp cinnamon

¼ cup butter, room temperature

1 tsp vanilla

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (180°C).

Put all the ingredients, except the shredded carrots, into a bowl and blend with an immersion blender until smooth. If you don’t have an immersion blender, a regular blender works just as well.

Stir in the shredded carrots.

Line a 7×7-inch baking pan with parchment paper and pour the mixture into the pan.

Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool, then slice and enjoy!

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Total Time: 30-40 minutes

Variations

Sweetener Swap: If honey isn’t your preferred sweetener, you can swap it with maple syrup.

Dairy-Free Version: To make this cake dairy-free, use coconut oil in place of butter.

Gluten-Free: For a gluten-free version, use gluten-free oats.

Frosting: While I love this cake as is, you can easily add a simple frosting by mixing cream cheese, honey, and vanilla for a creamy topping.

Storage/Reheating

This oatmeal carrot cake keeps well in an airtight container for up to 3 days at room temperature. If you want to store it for a longer period, place it in the fridge for up to 1 week. For reheating, simply microwave a slice for about 15-20 seconds, or enjoy it at room temperature.

FAQs

1. Can I make this recipe without honey?

Yes! You can replace the honey with maple syrup or another natural sweetener, depending on your preferences or dietary needs.

2. Can I use regular oats instead of quick oats?

Yes, you can use regular oats, but the texture might be slightly different. Quick oats give the cake a softer, more uniform texture, while regular oats may add a bit more chewiness.

3. Can I freeze this oatmeal carrot cake?

Absolutely! You can freeze slices of the cake for up to 3 months. Just be sure to wrap them tightly in plastic wrap or foil, and place them in a freezer-safe bag or container.

4. What’s the best way to serve this carrot cake?

I enjoy it on its own as a snack, but it pairs beautifully with a cup of tea, coffee, or milk. You can also top it with a simple cream cheese frosting for extra flavor!

5. Can I make this recipe without eggs?

Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture might vary slightly, but it should still work well.

Conclusion

This Easy Flourless Oatmeal Carrot Cake is a perfect example of how simple ingredients can come together to create something both delicious and nutritious. It’s a quick and easy treat that I can enjoy with my little one, and it’s ideal for anyone looking for a healthier dessert option without sacrificing flavor. Whether you’re baking for toddlers or adults, this recipe is sure to please everyone at the table!

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