Description
This easy flourless oatmeal carrot cake recipe is a delicious and nutritious treat that fits perfectly into any meal, whether it’s breakfast, a snack, or dessert. Made from wholesome ingredients like oats and shredded carrots, this cake is naturally sweetened with honey, making it refined sugar-free and kid-approved. With just a few simple steps and minimal prep time, you can enjoy a moist and flavorful cake that pairs beautifully with your morning coffee or tea. Plus, it’s gluten-free, making it an excellent choice for those with dietary restrictions. Treat yourself and your family to this guilt-free indulgence that’s sure to become a favorite!
Ingredients
- 2 eggs
- ½ cup honey
- 2 shredded carrots
- 1 cup oats
- ½ tsp baking soda
- 1 tbsp cinnamon
- ¼ cup butter (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F).
- In a mixing bowl, combine eggs, honey, butter, baking soda, cinnamon, and vanilla. Blend until smooth using an immersion blender.
- Gently fold in the shredded carrots and oats.
- Line a 7×7 inch baking pan with parchment paper and pour the batter evenly into the pan.
- Bake for 20-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool before slicing and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For added texture, mix in chopped nuts or raisins. To make this vegan, substitute eggs with flaxseed meal mixed with water or applesauce. Store any leftovers in an airtight container for up to five days.