Easy Flourless Oatmeal Carrot Cake

ByCole Matthews
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Why Make This Recipe

This Easy Flourless Oatmeal Carrot Cake is a fantastic choice for anyone looking for a sweet treat that is simple, healthy, and gluten-free. With wholesome ingredients like oats and carrots, this cake is not only delicious but also packed with nutrients. Whether you’re celebrating a special occasion or just want a tasty snack, this recipe is quick to whip up and sure to please everyone!

How to Make Easy Flourless Oatmeal Carrot Cake

Ingredients

  • 2 eggs
  • ½ cup honey
  • 2 carrots, shredded
  • 1 cup oats
  • ½ tsp baking soda
  • 1 tbsp cinnamon
  • ¼ cup butter, room temperature
  • 1 tsp vanilla

Directions

  1. Preheat your oven to 180°C (300°F).
  2. Put all ingredients, except the shredded carrot, into a bowl and blend with an immersion blender. If you don’t have an immersion blender, place the ingredients into a blender and blend until smooth.
  3. Stir in the shredded carrot.
  4. Line a small baking pan with parchment paper (a 7×7 inch pan, around 18cm works well). Spread the mixture evenly in the pan.
  5. Bake at 180°C (350°F) for 20-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool off, slice it up, and enjoy!

How to Serve Easy Flourless Oatmeal Carrot Cake

This cake can be served warm or at room temperature. You can enjoy it as is, or top it with a little cream cheese frosting or a sprinkle of powdered sugar for added sweetness. It also pairs well with a cup of tea or coffee!

How to Store Easy Flourless Oatmeal Carrot Cake

To store leftovers, keep the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze it for up to 3 months, making it easy to enjoy later!

Tips to Make Easy Flourless Oatmeal Carrot Cake

  • Make sure your butter is at room temperature for better blending.
  • Shred the carrots finely to ensure they mix well into the batter.
  • Adjust the sweetness by adding more or less honey according to your taste.
  • Serve with nuts or dried fruits mixed into the batter for added texture.

Variation

You can add walnuts or pecans for a nutty flavor. If you prefer, substitute honey with maple syrup for a different sweetener.

FAQs

Q1: Is this cake gluten-free?
A1: Yes, this cake is gluten-free because it uses oats instead of flour.

Q2: Can I use other fruits or vegetables?
A2: Yes, you can try adding mashed bananas or grated zucchini for a different twist.

Q3: How can I make it dairy-free?
A3: You can replace the butter with coconut oil or a dairy-free spread.

Print
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Easy Flourless Oatmeal Carrot Cake

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A simple and healthy flourless carrot cake made with oats, perfect for any occasion.

Ingredients

Scale
  • 2 eggs
  • ½ cup honey
  • 2 carrots, shredded
  • 1 cup oats
  • ½ tsp baking soda
  • 1 tbsp cinnamon
  • ¼ cup butter, room temperature
  • 1 tsp vanilla

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Put all ingredients, except the shredded carrot, into a bowl and blend with an immersion blender. If you don’t have an immersion blender, place the ingredients into a blender and blend until smooth.
  3. Stir in the shredded carrot.
  4. Line a small baking pan (7×7 inch, around 18cm) with parchment paper. Spread the mixture evenly in the pan.
  5. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool off, slice it up, and enjoy!

Notes

Serve warm or at room temperature, topped with cream cheese frosting or powdered sugar if desired.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 200
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: flourless cake, oatmeal cake, carrot cake, gluten-free dessert, healthy dessert

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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