Flourless Oatmeal Carrot Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups old-fashioned oats (certified gluten-free, if needed)
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon cinnamon
05 -
1/4 teaspoon ginger
06 -
1/4 teaspoon nutmeg
07 -
Pinch of salt
→ Wet Ingredients
08 -
2 large eggs
09 -
1/2 cup unsweetened applesauce (or mashed banana)
10 -
1/4 cup maple syrup or honey
11 -
1/4 cup almond milk (or milk of choice)
12 -
1 teaspoon vanilla extract
→ Add-ins
13 -
1 1/2 cups shredded carrots (about 3 medium carrots)
14 -
1/2 cup chopped walnuts or pecans (optional)
15 -
1/4 cup raisins or dried cranberries (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
02 -
Pulse oats in a blender or food processor until they resemble a fine flour. Set aside.
03 -
In a medium bowl, whisk together blended oats, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
04 -
In a large bowl, whisk eggs, applesauce (or banana), maple syrup (or honey), almond milk, and vanilla extract.
05 -
Gradually mix dry ingredients into wet ingredients until just combined. Avoid overmixing.
06 -
Gently fold in shredded carrots and optional add-ins such as nuts or dried fruits.
07 -
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Enjoy with Greek yogurt, maple syrup, or a dollop of cream cheese frosting. Pairs perfectly with tea or coffee.