Flourless Oatmeal Carrot Cake

This flourless oatmeal carrot cake brings all the classic carrot cake flavor without any flour. It's a perfect healthier version that doesn't sacrifice taste or texture. I make this regularly when I want something sweet yet nutritious for breakfast or an afternoon treat.

I first developed this recipe when looking for ways to add more vegetables into my family's diet. What started as a sneaky way to serve carrots has become one of our most requested treats for weekend brunches.

Ingredients

• Eggs: Provide structure and binding that holds everything together
• Honey: Sweetens naturally while adding moisture to keep the cake tender
• Fresh carrots: Bring essential moisture earthy sweetness and beautiful color
• Oats: Create the base structure replacing traditional flour with hearty texture
• Baking soda: Ensures proper rise giving lightness to the flourless cake
• Cinnamon: Adds warm spice notes that complement the natural sweetness of carrots
• Butter: Contributes richness and helps create a tender crumb
• Vanilla extract: Enhances all the flavors with its aromatic qualities

Step-by-Step Instructions

Preheat The Oven:

Set your oven to 180C/350F to ensure it reaches the proper temperature while you prepare the batter. This temperature allows the cake to rise evenly without burning the exterior before the inside cooks.

Blend The Base:

Place all ingredients except the shredded carrots in a bowl and blend thoroughly with an immersion blender until smooth. Alternatively use a standard blender. This creates a consistent batter where the oats break down slightly but still maintain their hearty texture.

Add The Carrots:

Fold in the freshly shredded carrots by hand using a spatula. This gentle incorporation ensures the carrots maintain their integrity rather than being completely pureed which gives the cake its characteristic texture and appearance.

Prepare And Bake:

Line a small baking pan approximately 7x7 inches with parchment paper. Pour the batter into the prepared pan spreading it evenly to the edges. Bake for 20 to 30 minutes checking for doneness by inserting a toothpick into the center which should come out clean when the cake is fully baked.

Cool And Serve:

Allow the cake to cool completely in the pan before attempting to remove or slice it. This cooling period is crucial as it allows the structure to set resulting in clean slices rather than a crumbly mess.

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The cinnamon in this recipe is my secret weapon. I always use a full tablespoon which might seem excessive but it creates the perfect warm spice profile that makes this cake feel indulgent despite being much healthier than traditional carrot cake.

Make Ahead Tips

This carrot cake actually improves with time as the flavors meld together. You can bake it up to three days in advance and store it covered at room temperature or in the refrigerator. If refrigerating allow it to come to room temperature before serving for the best texture and flavor experience.

Easy Frosting Option

While this cake is delicious on its own you can elevate it with a simple cream cheese frosting. Mix 4 ounces of softened cream cheese with 2 tablespoons of honey and a splash of vanilla extract until smooth. Spread over the cooled cake for a more traditional carrot cake experience that still keeps the refined sugar content low.

Serving Suggestions

This versatile cake works as both a breakfast and dessert option. For breakfast serve slightly warmed with a dollop of Greek yogurt on top. As a dessert pair with a scoop of vanilla ice cream or a drizzle of honey. It also pairs beautifully with afternoon tea or coffee as a satisfying treat that wont lead to a sugar crash later.

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Recipe FAQs

→ Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup or agave nectar for similar sweetness.

→ How do I store the carrot cake?

Store the cake in an airtight container in the fridge for up to 4 days to keep it fresh.

→ Can I make this cake gluten-free?

Yes, ensure you use certified gluten-free oats to make the cake gluten-free.

→ What size baking pan should I use?

A 7x7 inch (18 cm) pan works best, but similar sizes are also suitable.

→ Can I add nuts or raisins to the batter?

Yes, you can mix in chopped nuts or raisins for added texture and flavor.

→ Is there a substitute for butter?

You can use coconut oil or margarine as a substitute for butter in this recipe.