Why You’ll Love This Recipe
- Healthier Ingredients: Utilizing oats instead of traditional flour and sweetening with honey makes this cake a more nutritious option.
- Simple Preparation: With just a few steps, this recipe is easy to follow and can be a fun baking activity with kids.
- Versatile Enjoyment: Whether served plain or with a light cream cheese frosting, this cake suits various occasions and tastes.
Ingredients
- 2 eggs
- ½ cup honey
- 2 carrots, shredded
- 1 cup oats
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ cup butter, at room temperature
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (180°C).
- Blend all ingredients except the shredded carrots in a bowl using a hand blender until the mixture is creamy. Alternatively, use a standard blender.
- Incorporate the shredded carrots into the batter, stirring until evenly distributed.
- Prepare a 7×7-inch (18×18 cm) baking pan by lining it with parchment paper, then spread the batter evenly in the pan.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake before slicing and serving.
Servings and Timing
- Servings: Yields approximately 4 pieces.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
Variations
- Sweetener Substitute: Replace honey with maple syrup for a different flavor profile or to make it suitable for those avoiding honey.
- Dairy-Free Option: Use coconut oil instead of butter to make the recipe dairy-free.
- Gluten-Free Adaptation: Ensure the oats are certified gluten-free to accommodate gluten sensitivities.
- Add-Ins: Incorporate chopped nuts or raisins for added texture and flavor.
Storage/Reheating
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: Thaw frozen slices in the refrigerator overnight. To reheat, warm in a preheated oven at 350°F (180°C) for 5-10 minutes or microwave until heated through.
FAQs
1. Can I make this cake vegan?
Yes, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup instead of honey. Replace butter with coconut oil.
2. What type of oats should I use?
Quick oats are recommended for this recipe, but old-fashioned rolled oats can also be used; they may result in a slightly different texture.
3. Can I add other spices?
Absolutely, feel free to add spices like nutmeg or ginger to enhance the flavor.
4. Is this cake suitable for diabetics?
While this cake uses natural sweeteners, it’s best for individuals with diabetes to consult a healthcare provider before consuming.
5. How can I make the cake more moist?
Ensure not to overbake the cake, and consider adding a tablespoon of applesauce or yogurt to the batter for extra moisture.
6. Can I use a different size baking pan?
Yes, but adjust the baking time accordingly. A larger pan will result in a thinner cake and may require less baking time.
7. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Can I use steel-cut oats?
Steel-cut oats are not recommended as they have a different texture and require longer cooking times.
9. Is it necessary to peel the carrots?
Peeling the carrots is recommended to achieve a smoother texture in the cake.
10. Can I add frosting to this cake?
Yes, a simple frosting made from cream cheese, honey, and vanilla can be spread over the cooled cake for added sweetness.
Conclusion
This flourless oatmeal carrot cake offers a healthier alternative to traditional carrot cakes without compromising on taste. Its simple preparation and wholesome ingredients make it a delightful treat for both kids and adults. Whether enjoyed plain or with a light frosting, this cake is sure to become a favorite in your household.
Easy Flourless Oatmeal Carrot Cake Recipe
- Total Time: 30-40 minutes
- Yield: Approximately 4 pieces
- Diet: Gluten Free
Description
This Flourless Oatmeal Carrot Cake is a healthy and easy-to-make dessert that’s free of refined sugar and flour. Made with wholesome ingredients like oats, honey, and carrots, it’s the perfect treat for breakfast, a snack, or an afternoon tea. Naturally sweetened and full of flavor, this cake can be customized with variations and is sure to please both kids and adults alike.
Ingredients
- 2 eggs
- ½ cup honey
- 2 carrots, shredded
- 1 cup oats
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ cup butter, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C).
- In a bowl, blend all ingredients (except shredded carrots) using a hand blender or regular blender until smooth and creamy.
- Stir in the shredded carrots until evenly distributed throughout the batter.
- Line a 7×7-inch (18×18 cm) baking pan with parchment paper, then spread the batter evenly in the pan.
- Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
- For a dairy-free option, swap the butter with coconut oil.
- If you want to make the cake vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup in place of honey.
- For gluten-free, ensure your oats are certified gluten-free.
- Add-ins like chopped nuts, raisins, or additional spices (nutmeg, ginger) can be included for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
