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Flourless Oatmeal Carrot Cake Recipe

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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.

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.

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