Easy Flourless Oatmeal Carrot Cake Recipe

Why You’ll Love This Recipe

This recipe is a keeper for so many reasons. It’s flourless, making it naturally gluten-free (if you use certified gluten-free oats), and it’s sweetened with honey instead of refined sugar. The cake has a warm cinnamon flavor that blends perfectly with the carrots, making it taste indulgent while staying healthy. Best of all, it’s quick to prepare and requires just one bowl and minimal cleanup ideal for busy mornings or last-minute baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 eggs
½ cup honey
2 carrots, shredded
1 cup oats
1/2 tsp baking soda
1 tbsp cinnamon
1/4 cup butter, room temperature
1 tsp vanilla

Directions

1. Preheat the oven to 180°C/350°F.

2. Place all ingredients, except shredded carrots, into a bowl and blend with an immersion blender until smooth. Alternatively, use a blender.

3. Stir in the shredded carrots.

4. Line a 7×7-inch (about 18 cm) baking pan with parchment paper. Spread the mixture evenly in the pan.

5. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow the cake to cool before slicing. Enjoy as is, or top with a simple cream cheese, honey, and vanilla frosting once cooled.

Servings and timing

Servings: 9 slices
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Swap honey with maple syrup for a slightly different sweetness.

• Add chopped nuts such as walnuts or pecans for crunch.

• Mix in raisins or dried cranberries for extra flavor.

• Replace butter with coconut oil for a dairy-free version.

• Add a pinch of nutmeg or ginger for more spiced depth.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months. To reheat, warm in the microwave for 10–15 seconds or enjoy at room temperature.

FAQs

1. How do I make this cake dairy-free?

Replace the butter with coconut oil or a dairy-free butter alternative.

2. Can I make this recipe vegan?

Yes, replace the eggs with flax eggs and use a vegan sweetener like maple syrup.

3. Can I use quick oats instead of rolled oats?

Yes, quick oats will work, but the texture will be slightly softer.

4. Do I need to peel the carrots before shredding?

Peeling is optional; just wash them thoroughly if you choose not to peel.

5. Can I double the recipe?

Yes, just use a larger baking pan and adjust the baking time accordingly.

6. How can I make the cake more moist?

Add 2–3 tablespoons of applesauce or Greek yogurt to the batter.

7. Can I reduce the cinnamon?

Yes, adjust the cinnamon amount to your taste or replace it with other spices.

8. Is this cake gluten-free?

It can be if you use certified gluten-free oats.

9. Can I make cupcakes instead of a whole cake?

Yes, bake in a muffin tin for about 15–20 minutes.

1O. How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Conclusion

This easy flourless oatmeal carrot cake is a wonderful combination of wholesome ingredients, natural sweetness, and quick preparation. Perfect for breakfast, snacks, or a healthy dessert, it’s a recipe you’ll find yourself making again and again. Whether you enjoy it plain or with a creamy frosting, it’s a simple treat that’s as nourishing as it is delicious.

Print