Description
Indulge in a delicious treat with this Easy Flourless Oatmeal Carrot Cake Recipe. Discover a gluten-free and tasty dessert option today!
Ingredients
Scale
- 2½ cups (230g) rolled oats (not instant)
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs, room temperature
- ⅓ cup (80ml) melted coconut oil (or light olive oil)
- ½ cup (120ml) honey (or maple syrup)
- ¼ cup (50g) packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups (200g) finely grated carrots (about 3–4 medium carrots)
- ½ cup (50g) chopped walnuts or pecans (optional)
- ½ cup (75g) raisins (optional)
- ¼ cup (20g) unsweetened shredded coconut (optional)
- Zest of 1 orange (optional, but adds wonderful flavor)
- For cream cheese frosting (optional):
- 8 oz (225g) cream cheese, softened
- 2 tablespoons butter, softened
- ¼ cup (60ml) honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Equipment and Ingredients Preheat your oven to 350°F (175°C) and line an 8-inch or 9-inch round cake pan with parchment paper, leaving some overhang for easy removal. Lightly grease the sides with a bit of coconut oil. Measure out all ingredients before starting – this flourless batter comes together quickly!
- Step 2: Create Your Oat Flour Base Place the rolled oats in a food processor and pulse for 20-30 seconds until you have a coarse flour texture. You don’t want it completely fine – some texture adds character to your **Flourless Oatmeal Carrot Cake**. Transfer to a large mixing bowl and whisk in the baking powder, cinnamon, nutmeg, and salt.
- Step 3: Mix The Wet Ingredients In a separate bowl, whisk the eggs until lightly frothy, about 30 seconds. Add the melted coconut oil (make sure it’s not hot!), honey, brown sugar, and vanilla extract. Whisk until the mixture is smooth and the sugar has begun to dissolve. The honey helps bind your flourless cake, so don’t skimp on the thorough mixing here.
- Step 4: Combine And Add Mix-Ins Pour the wet ingredients into the oat mixture, stirring gently until just combined. Fold in your grated carrots, being careful not to overmix. The batter should look moist but not watery. Now fold in any optional additions you’re using – the walnuts, raisins, coconut, and orange zest all add wonderful dimensions to this carrot cake.
- Step 5: Bake To Perfection Transfer the batter to your prepared pan, spreading it evenly with a spatula. The batter will be thicker than traditional cake batter – that’s perfect for our flourless version! Bake for 30-35 minutes (for a 9-inch pan) or 35-40 minutes (for an 8-inch pan) until golden brown on top and a toothpick inserted comes out with just a few moist crumbs.
- Step 6: Cool And Frost (Optional) Allow the cake to cool in the pan for 15 minutes before using the parchment overhang to lift it out. Transfer to a wire rack and cool completely before frosting. If you’re making the cream cheese frosting, beat the softened cream cheese and butter until fluffy, then add honey and vanilla, beating until smooth. Spread over your cooled **Flourless Oatmeal Carrot Cake** for an extra-special treat!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg