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Easy Flourless Oatmeal Carrot Cake

A quick, healthy, and flourless cake made with oats and shredded carrots, perfect for cozy moments with a cup of tea.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs
  • ½ cup honey Can substitute with maple syrup for a vegan version.
  • 2 pieces carrots, shredded
  • 1 cup oats Quick oats can be used instead of rolled oats.
  • ½ tsp baking soda
  • 1 tbsp cinnamon Extra spice can be added, like nutmeg.
  • ¼ cup butter, room temperature Can substitute with coconut oil for a vegan version.
  • 1 tsp vanilla

Method
 

Preparation
  1. Preheat your oven to 180°C (300°F).
  2. In a bowl, toss in all the ingredients except for the shredded carrots.
  3. Grab your immersion blender and blend until smooth.
  4. Gently fold in the shredded carrots.
  5. Line a small baking pan (7×7 inches) with parchment paper and pour in the mixture.
Baking
  1. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool down, slice, and enjoy.

Notes

Refrigerate the cake for about 5 days or freeze for up to a month. For serving, consider adding a drizzle of honey or Greek yogurt on top. Letting the batter sit thickens it for a denser texture. You can also mix in nuts or raisins for extra texture.