Easy Flourless Oatmeal Carrot Cake: 30-Minute Moist Magic
A moist and healthy carrot cake made without flour, using oats instead.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 2 cups grated carrots
- 3 eggs
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Grind oats in a blender until fine, like flour.
- In a bowl, mix ground oats, baking powder, cinnamon, nutmeg, salt.
- In another bowl, whisk eggs, honey, melted coconut oil, vanilla.
- Combine wet and dry ingredients. Fold in grated carrots.
- Pour batter into pan. Bake for 30-35 minutes until toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack.
Notes
- You can substitute honey with maple syrup for a vegan option.
- Store in refrigerator for up to 5 days.
- This cake is naturally gluten-free if using certified gluten-free oats.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 294
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 13 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg