Ingredients
2 eggs
1/2 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
Instructions
- Preheat the oven to 180°C (350°F).
- Place all ingredients, except shredded carrots, into a bowl and blend with an immersion blender until smooth, or use a regular blender.
- Stir in the shredded carrots.
- Line a 7×7-inch (about 18 cm) baking pan with parchment paper and spread the mixture evenly.
- Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing. Optionally, top with cream cheese, honey, and vanilla frosting once cooled.
Notes
- Use certified gluten-free oats if needed.
- Swap honey with maple syrup for a different flavor.
- Add nuts, raisins, or dried cranberries for extra texture and taste.
- Replace butter with coconut oil for a dairy-free version.
- Store in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 37mg
