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Easy Flourless Oatmeal Carrot Cake

This delightful cake is a healthier alternative, bursting with cinnamon and natural sweetness from carrots, making it gluten-free and moist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rolled oats (gluten-free if desired)
  • 2 cups grated carrots (about 3 medium-sized)
  • 4 large eggs
  • 1/2 cup maple syrup or honey For sweetness
  • 1 teaspoon baking soda For leavening
  • 1 teaspoon cinnamon For flavor
  • 1/2 teaspoon nutmeg For additional flavor
  • 1/4 teaspoon salt Balances flavors
  • Optional: chopped nuts or raisins For added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
  2. Place the rolled oats in a blender or food processor and pulse until they resemble a fine flour.
  3. In a large bowl, combine the ground oats, grated carrots, eggs, maple syrup, baking soda, cinnamon, nutmeg, and salt. Mix well until fully combined.
  4. Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  3. Once fully cooled, slice and serve with your favorite toppings!

Notes

To store any leftovers, place the cake in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months. To reheat, thaw at room temperature and warm in the microwave for 15-20 seconds. For best results, squeeze excess moisture out of grated carrots and check for doneness towards the end of baking to prevent overbaking.