Why You’ll Love This Recipe
- Gluten-Free: Made with oats instead of flour, this cake is naturally gluten-free.
- High in Fiber: Oats and carrots provide a good amount of dietary fiber, promoting digestive health.
- Moist and Flavorful: The combination of shredded carrots and spices like cinnamon, nutmeg, and ginger creates a moist, flavorful cake.
- Versatile: Enjoy it as a breakfast item, a snack, or a light dessert.
- Easy to Make: With simple ingredients and straightforward steps, this cake is quick to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups old-fashioned oats (use certified gluten-free oats if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
- 2 large eggs
- 1/2 cup unsweetened applesauce (or mashed banana)
- 1/4 cup maple syrup or honey
- 1/4 cup almond milk (or any milk of your choice)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or dried cranberries (optional)
Directions
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
-
Prepare the Oats:
- Place the oats in a blender or food processor and pulse until they resemble a coarse flour. This oat flour will serve as the base for your cake.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
-
Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, applesauce (or mashed banana), maple syrup (or honey), almond milk, and vanilla extract until well combined.
-
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender cake.
-
Add Carrots and Optional Mix-ins:
- Fold in the shredded carrots, and if desired, add chopped nuts and raisins for added texture and flavor.
-
Bake:
- Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
- Servings: 8 slices
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 45-50 minutes
Variations
- Vegan Option: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). Let the mixture sit for a few minutes to thicken before using it in the batter.
- Dairy-Free: Use almond milk or any other plant-based milk to keep the cake dairy-free.
- Nut-Free: Omit the nuts to make the cake nut-free.
- Add-ins: Incorporate shredded coconut or chocolate chips for added flavor.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. To thaw, let the cake sit at room temperature or microwave for 20-30 seconds.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats if you don’t have old-fashioned oats on hand. Just make sure to blend them into a fine flour before using. The texture might be slightly different, but the cake will still turn out delicious.
What type of carrots are best for this cake?
Fresh, raw carrots work best for this recipe. Avoid using pre-shredded carrots from the store, as they tend to be dry and coarse. Shredding your own carrots ensures maximum moisture and flavor in the cake.
Can I make this recipe into cupcakes?
Yes! You can divide the batter into a lined muffin tin to make cupcakes or muffins. They’ll need about 18-20 minutes in the oven at 350°F, and they’re perfect for portioned treats.
Easy Flourless Oatmeal Carrot Cake
This Easy Flourless Oatmeal Carrot Cake offers a healthy twist on the classic dessert, made with oats and carrots for a naturally gluten-free, high-fiber treat. Perfect for breakfast, a snack, or dessert, this moist and flavorful cake is quick to prepare and full of warm spices like cinnamon and nutmeg.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups old-fashioned oats (use certified gluten-free oats if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
- 2 large eggs
- 1/2 cup unsweetened applesauce (or mashed banana)
- 1/4 cup maple syrup or honey
- 1/4 cup almond milk (or any milk of your choice)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or dried cranberries (optional)
Instructions
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
-
Prepare the Oats:
- Place the oats in a blender or food processor and pulse until they resemble a coarse flour. This oat flour will be the base of the cake.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
-
Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, applesauce (or mashed banana), maple syrup (or honey), almond milk, and vanilla extract until smooth and well combined.
-
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender cake.
-
Add Carrots and Optional Mix-ins:
- Gently fold in the shredded carrots, and if desired, add chopped nuts and raisins for extra flavor and texture.
-
Bake:
- Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
- Vegan Option: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and let the mixture sit for a few minutes to thicken before adding to the batter.
- Dairy-Free: Use almond milk or any other plant-based milk.
- Nut-Free: Omit the nuts for a nut-free version.
- Add-ins: Shredded coconut or chocolate chips can be added for extra flavor.
