Description
This easy flourless oatmeal carrot cake is a wholesome and delicious treat perfect for a healthy snack or dessert. Made without any flour, it uses oats and shredded carrots to create a moist, flavorful cake that’s naturally sweetened with honey. The warm spices and simple ingredients make it both nutritious and satisfying.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- ½ cup honey
- ¼ cup butter, room temperature
- 1 tsp vanilla
Dry Ingredients
- 1 cup oats
- ½ tsp baking soda
- 1 tbsp cinnamon
Vegetables
- 2 carrots, shredded
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for baking the cake evenly.
- Blend Ingredients: In a blender or food processor, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla. Blend until the batter is smooth and well incorporated.
- Add Carrots: Stir the shredded carrots into the blended batter manually to retain some texture and moisture.
- Bake: Pour the mixture into a lined baking pan, spreading it evenly. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before slicing to help it set and enhance the flavors. Serve as a nutritious snack or dessert.
Notes
- You can substitute honey with maple syrup for a vegan-friendly sweetener, though the recipe would then no longer be strictly eggs-based.
- For added texture, consider folding in chopped nuts or raisins along with the shredded carrots.
- Make sure the butter is at room temperature to blend smoothly into the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
