Healthy Flourless Oatmeal Carrot Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 eggs
02 -
½ cup honey
03 -
2 carrots, shredded
04 -
1 cup oats
05 -
½ teaspoon baking soda
06 -
1 tablespoon cinnamon
07 -
¼ cup butter, room temperature
08 -
1 teaspoon vanilla extract
→ Optional Frosting
09 -
Cream cheese
10 -
Honey, to taste
11 -
Vanilla extract, a few drops
# Instructions:
01 -
Preheat your oven to 350°F (180°C).
02 -
In a medium bowl, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla. Blend with an immersion blender until smooth. If you don't have an immersion blender, you can place all ingredients in a regular blender and blend until well combined.
03 -
Stir the shredded carrots into the blended mixture by hand, distributing them evenly throughout the batter.
04 -
Line a small baking pan (approximately 7×7 inches or 18cm square) with parchment paper, leaving some overhang on the sides for easy removal later.
05 -
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Remove the cake from the oven and let it cool completely in the pan. Once cooled, use the parchment paper overhang to lift the cake out, slice into portions, and enjoy!
07 -
If desired, make a simple frosting by mixing cream cheese, honey, and a few drops of vanilla extract. Spread this over the completely cooled cake before slicing.
# Notes:
01 -
This cake is naturally sweetened with honey rather than refined sugar.
02 -
The cake can be stored in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days.
03 -
You can add a handful of raisins or chopped walnuts to the batter for extra texture and flavor.