Why You’ll Love This Recipe
Flourless and gluten-free – Made with oats instead of flour, making it a great option for those avoiding gluten.
Healthy ingredients – Packed with carrots, oats, and natural sweeteners, this cake is a wholesome treat.
Moist and tender – Thanks to the carrots and oats, this cake is incredibly moist without the need for added flour.
Easy to make – With just a few simple ingredients and minimal prep time, this cake is quick and easy to prepare.
Naturally sweetened – The sweetness comes from honey or maple syrup, with no refined sugar needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups rolled oats (certified gluten-free, if necessary)
2 medium carrots, grated
2 large eggs
1/2 cup applesauce (unsweetened)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins or dried cranberries (optional)
For the Frosting (optional)
1/2 cup cream cheese (or dairy-free cream cheese)
1/4 cup powdered sugar (or sweetener of choice)
1 teaspoon vanilla extract
A pinch of salt
Directions
Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
Prepare the dry ingredients – In a blender or food processor, blend the rolled oats into a fine flour. You should have about 2 cups of oat flour.
Mix the wet ingredients – In a large bowl, combine the eggs, applesauce, honey or maple syrup, and vanilla extract. Stir until smooth.
Add the dry ingredients – Add the oat flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Stir until combined.
Add the carrots and mix-ins – Fold in the grated carrots, walnuts, and raisins or cranberries (if using). Mix until everything is evenly distributed.
Bake the cake – Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake – Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the frosting (optional) – While the cake cools, make the frosting. In a small bowl, combine the cream cheese, powdered sugar, vanilla extract, and salt. Beat until smooth and creamy.
Frost the cake (optional) – Once the cake has cooled completely, spread the cream cheese frosting over the top.
Serve and enjoy – Slice and serve! This cake is perfect as a snack, breakfast, or dessert.
Servings and Timing
Servings: Makes 8-10 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Variations
Nut-Free Version – Omit the walnuts or pecans if you have allergies or prefer a nut-free cake.
Vegan Version – To make this cake vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use maple syrup and dairy-free applesauce.
Spiced Version – Add a pinch of ground ginger or cloves to the batter for extra warmth and spice.
Coconut – Add 1/4 cup of shredded coconut to the batter for extra texture and flavor.
Chocolate Chips – Add 1/4 cup of dark chocolate chips for a sweet, chocolaty twist.
Storage/Reheating
Room Temperature: Store the cake at room temperature in an airtight container for up to 2 days.
Refrigerator: Keep the cake in the refrigerator for up to 5 days. Make sure it’s stored in an airtight container to prevent it from drying out.
Freezer: Freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.
Reheating: To warm up, microwave a slice for 15-20 seconds or place in a 300°F oven for 5-7 minutes.
FAQs
Can I use quick oats instead of rolled oats?
Rolled oats work best for this recipe as they provide a chewier texture, but quick oats can be substituted if that’s what you have on hand. The texture of the cake may be slightly different.
Can I use another sweetener besides honey or maple syrup?
Yes, you can substitute with coconut sugar, agave nectar, or stevia. Adjust the amount according to your preferred sweetness level.
Can I use a different flour instead of oats?
If you’re not making this flourless, you can substitute the oat flour with almond flour or coconut flour, but you’ll need to adjust the quantities as those flours absorb moisture differently.
Can I make this cake in advance?
Yes! This cake actually keeps really well and tastes even better the next day. It can be made ahead and stored in the fridge or at room temperature, depending on whether you’ve added frosting.
How can I make this cake moister?
If you find that your cake is too dry, you can add an extra 1/4 cup of applesauce or mashed banana for added moisture.
Can I make this cake into cupcakes?
Yes, you can bake this batter in muffin tins to make cupcakes. Bake for about 20-25 minutes, or until a toothpick inserted comes out clean.
Can I leave out the frosting?
Yes! The cake is delicious on its own, or you can top it with a dusting of powdered sugar or a dollop of whipped cream instead of frosting.
Conclusion
This Flourless Oatmeal Carrot Cake is a perfect way to enjoy a healthier version of a classic dessert. With wholesome oats, natural sweeteners, and plenty of carrots, it’s a great treat for anyone looking for a lighter cake that still delivers on flavor. Whether you top it with frosting or serve it plain, this moist, flavorful cake will surely be a hit with everyone!
Flourless Oatmeal Carrot Cake Recipe
This Flourless Oatmeal Carrot Cake is a healthier twist on the classic dessert, made with oats and naturally sweetened with honey or maple syrup. Packed with wholesome ingredients like carrots and oats, this gluten-free cake is moist, tender, and full of flavor. Perfect for those looking for a healthier dessert option, this cake is easy to make and can be enjoyed as a snack, breakfast, or dessert.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups rolled oats (certified gluten-free, if necessary)
- 2 medium carrots, grated
- 2 large eggs
- ½ cup applesauce (unsweetened)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins or dried cranberries (optional)
For the Frosting (optional):
- ½ cup cream cheese (or dairy-free cream cheese)
- ¼ cup powdered sugar (or sweetener of choice)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
- Prepare the dry ingredients: In a blender or food processor, blend the rolled oats into a fine flour. You should have about 2 cups of oat flour.
- Mix the wet ingredients: In a large bowl, combine the eggs, applesauce, honey or maple syrup, and vanilla extract. Stir until smooth.
- Add the dry ingredients: Add the oat flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Stir until combined.
- Add the carrots and mix-ins: Fold in the grated carrots, walnuts, and raisins or cranberries (if using). Mix until everything is evenly distributed.
- Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the frosting (optional): While the cake cools, make the frosting. In a small bowl, combine the cream cheese, powdered sugar, vanilla extract, and salt. Beat until smooth and creamy.
- Frost the cake (optional): Once the cake has cooled completely, spread the cream cheese frosting over the top.
- Serve and enjoy: Slice and serve! This cake is perfect as a snack, breakfast, or dessert.
Notes
- For a vegan version, replace the eggs with flax eggs and use maple syrup.
- Feel free to add other mix-ins like shredded coconut or chocolate chips for extra flavor.
- The frosting is optional, but it adds a nice touch of creaminess to the cake.
- This cake is naturally gluten-free as long as you use certified gluten-free oats.
