why make this recipe
This easy flourless oatmeal carrot cake is perfect for anyone who wants a delicious dessert without the guilt. Made with wholesome ingredients, it’s a great way to satisfy your sweet tooth while still getting some fiber and nutrients from the oats and carrots. Plus, it’s simple to make and requires no special baking skills!
how to make Easy Flourless Oatmeal Carrot Cake
Ingredients:
- 2 eggs
- ½ cup honey
- 2 carrots, shredded
- 1 cup oats
- ½ tsp baking soda
- 1 tbsp cinnamon
- ¼ cup butter, room temperature
- 1 tsp vanilla
Directions:
- Preheat your oven to 180C/300F.
- Put all ingredients, except the shredded carrot, into a bowl and blend with an immersion blender. If you don’t have an immersion blender, place the ingredients into a blender and blend until smooth.
- Stir in the shredded carrot.
- Line a small baking pan with parchment paper (I used a 7×7 inch pan, around 18cm). Spread the mixture in the pan and bake at 180C/350F for 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool off, slice, and enjoy!
how to serve Easy Flourless Oatmeal Carrot Cake
You can serve this cake warm or at room temperature. It’s delightful on its own but also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a little extra flavor, try sprinkling some chopped nuts on top.
how to store Easy Flourless Oatmeal Carrot Cake
To store leftover cake, place it in an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to enjoy it later, you can freeze slices in a freezer-safe bag for up to 3 months.
tips to make Easy Flourless Oatmeal Carrot Cake
- Make sure your butter is at room temperature for easier mixing.
- Feel free to adjust the sweetness by using less honey or adding more if you prefer a sweeter cake.
- You can add raisins or nuts for extra texture and flavor.
variation
If you want to change things up, you can substitute the honey with maple syrup for a different sweetness. You might also try adding some crushed pineapple for extra moisture and flavor.
FAQs
Q: Can I make this cake without eggs?
A: Yes, you can use flax eggs as a substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg and let it sit for about 5 minutes until it thickens.
Q: Is this cake gluten-free?
A: Yes, as long as you use certified gluten-free oats, this cake is suitable for a gluten-free diet.
Q: Can I add spices to the recipe?
A: Absolutely! Adding nutmeg or ginger can enhance the flavor. Adjust according to your taste preferences.