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Slice of easy flourless oatmeal carrot cake topped with cream cheese frosting

Easy Flourless Oatmeal Carrot Cake

A light, flourless carrot cake made with rolled oats, naturally sweetened, perfect for quick treats any time of the day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs
  • ½ cup honey (or maple syrup) Maple will give a slightly earthier flavor.
  • 2 medium carrots, shredded (about 1 to 1¼ cups)
  • 1 cup rolled oats Use certified gluten-free oats if needed.
  • ½ tsp baking soda
  • 1 tbsp ground cinnamon
  • ¼ cup butter, room temperature (or melted coconut oil) For dairy-free, use coconut oil.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 180°C / 350°F. Line a small 7x7 inch (18 cm) pan with parchment paper.
  2. In a mixing bowl, add the eggs, honey (or maple syrup), oats, baking soda, cinnamon, softened butter (or melted coconut oil), and vanilla.
Blending
  1. Use an immersion blender to process the mixture until the oats are mostly broken down and the batter looks smooth.
  2. Fold in the shredded carrots into the batter by hand until evenly distributed.
Baking
  1. Pour and spread the batter into the prepared pan, smoothing the top with a spatula.
  2. Bake at 180°C / 350°F for 20-30 minutes. Check at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  3. Cool completely in the pan before lifting out and slicing into squares.

Notes

Store covered at room temperature for up to 48 hours; refrigerate if frosted for up to 4 days. Freeze individual squares for up to 3 months.