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Easy Flourless Oatmeal Carrot Cake

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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.

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.

Find it online: https://avarecipe.com/easy-flourless-oatmeal-carrot-cake/