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Easy Flourless Oatmeal Carrot Cake

A moist and flavorful carrot cake that is both delicious and guilt-free, perfect for a quick dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 large eggs
  • ½ cup honey can be substituted with maple syrup
  • 2 medium carrots, shredded use fresh for better texture
  • 1 cup oats can toast for nuttier flavor
  • ½ tsp baking soda
  • 1 tbsp cinnamon
  • ¼ cup butter, room temperature can substitute with coconut oil for vegan option
  • 1 tsp vanilla

Method
 

Baking
  1. Preheat your oven to 180°C (300°F).
  2. In a bowl, toss in all the ingredients except for the shredded carrots. Using an immersion blender, blend until smooth.
  3. Fold in the shredded carrots gently.
  4. Line a small baking pan (about 7x7 inches or 18cm) with parchment paper.
  5. Pour the mixture into your pan, spreading it out evenly.
  6. Bake in the oven for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool down, slice it up, and enjoy!

Notes

Serve warm with a dollop of whipped cream or a sprinkle of nuts. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.