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–+ servings

Flourless Oatmeal Carrot Cake

A moist and healthy carrot cake made without flour, featuring oats and a blend of spices for a delightful treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats gluten-free if needed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil melted
  • 1 cup carrots grated
  • 1/2 cup walnuts chopped, optional

Method
 

Prepare the Oven and Dish
  1. Preheat the oven to 350?F (175?C) and grease a baking dish.
Mix Dry Ingredients
  1. In a mixing bowl, combine rolled oats, baking powder, cinnamon, nutmeg, and salt.
Mix Wet Ingredients
  1. In another bowl, whisk together eggs, honey, and melted coconut oil until well combined.
  2. Stir in the grated carrots and walnuts if using.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and mix until just combined.
Bake the Cake
  1. Transfer the batter to the prepared baking dish and spread evenly.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
  1. Allow the cake to cool in the dish for 10 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 5000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

This cake can be stored in an airtight container for up to 3 days. It can also be served with a dollop of yogurt or cream cheese frosting if desired.

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