If you’ve been looking for a cake that’s both healthy and indulgent, this Flourless Oatmeal Carrot Cake is the perfect treat. It’s packed with wholesome oats, freshly grated carrots, and warm spices, yet it has all the rich flavor and texture you love from a traditional carrot cake. Plus, it’s gluten-free, making it a perfect option for those who are avoiding flour or gluten but still want a delicious dessert!
Why You’ll Love This Recipe?
This Flourless Oatmeal Carrot Cake is moist, sweet, and flavorful with just the right amount of spice. The oats give it a lovely texture, while the carrots add natural sweetness and moisture. Topped with a light cream cheese frosting, it’s an irresistible dessert that feels light but indulgent. Whether you’re celebrating a special occasion or just craving a sweet treat, this cake will not disappoint.
Ingredients
Here’s a peek at the ingredients you’ll need for this flourless delight! Full ingredient details can be found below.
- Rolled oats
- Fresh carrots (grated)
- Eggs
- Honey or maple syrup
- Baking powder
- Ground cinnamon
- Ground ginger
- Salt
- Vanilla extract
- Cream cheese (for frosting)
- Butter (for frosting)
- Powdered sugar (for frosting)
- Milk (for frosting)
For exact measurements, see the full ingredient list below!
Directions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
Step 2: Prepare the Oats
In a food processor or blender, pulse the rolled oats until they’re ground into a flour-like consistency. This helps create a finer texture for the cake without using traditional flour.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, honey (or maple syrup), and vanilla extract until smooth. Add the grated carrots and mix well.
Step 4: Add the Dry Ingredients
To the same bowl, add the ground oats, baking powder, cinnamon, ginger, and salt. Stir until everything is fully combined and you have a thick batter.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be firm to the touch but still moist inside.
Step 6: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Prepare the Frosting
While the cake is cooling, make the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and milk, mixing until you have a creamy, spreadable frosting.
Step 8: Frost the Cake
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. You can also add extra grated carrots or chopped nuts (like walnuts or pecans) on top for added texture and flavor.
Expert Tips and Tricks
- Grating Carrots: Make sure the carrots are finely grated so they mix well into the batter and give the cake a nice texture.
- Sweetener Options: You can substitute the honey or maple syrup with a sugar-free sweetener like stevia or monk fruit if you want to make it lower in sugar.
- Frosting Variations: If you prefer a lighter frosting, you can use Greek yogurt mixed with a little honey for a healthier option. You can also add some lemon zest to the frosting for a refreshing twist.
Recipe Variations and Possible Substitutions
- Nuts: Add a handful of chopped walnuts or pecans to the batter for extra crunch. You can also sprinkle them on top of the frosting.
- Dried Fruit: If you like a bit of sweetness and texture, consider adding raisins or dried cranberries to the batter.
- Spices: Experiment with adding a pinch of nutmeg or allspice to deepen the flavor.
Serving and Pairing Suggestions
This Flourless Oatmeal Carrot Cake is perfect on its own, but it pairs beautifully with a cup of hot tea or coffee. You could also serve it with a dollop of whipped cream for an extra touch of indulgence. For an added bonus, try pairing it with a scoop of vanilla ice cream for the ultimate dessert experience.
Storage and Reheating Tips
Store any leftover cake in an airtight container in the fridge for up to 5 days. If you have frosting left over, keep it in a separate container in the fridge as well. The cake can be enjoyed chilled, or you can bring it to room temperature before serving. If you prefer it warm, you can microwave individual slices for 10-15 seconds.
4 FAQs
- Can I make this cake ahead of time?
Yes, this cake stores well in the fridge for up to 5 days. It actually tastes even better the next day as the flavors have more time to meld together. - Can I make this recipe dairy-free?
Yes! You can use a dairy-free cream cheese and butter substitute for the frosting to make the recipe completely dairy-free. - Can I use quick oats instead of rolled oats?
It’s best to use rolled oats for this recipe, as they give the cake a better texture. Quick oats might make the cake a bit too soft and less structured. - How can I make this cake more moist?
If you find the cake a little dry, try adding an extra grated carrot or a tablespoon of applesauce for added moisture.
Conclusion
This Flourless Oatmeal Carrot Cake is a perfect combination of healthy and indulgent. With its rich, moist texture, natural sweetness from carrots, and a creamy, tangy frosting, it’s a cake that anyone can enjoy. Whether you’re looking for a gluten-free dessert or just want a lighter take on a classic, this recipe is sure to become a favorite. Happy baking!
Print
Flourless Oatmeal Carrot Cake
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delicious, gluten-free carrot cake made with rolled oats, grated carrots, and warm spices, topped with a light cream cheese frosting. Perfect for those looking for a healthier, indulgent dessert.
Ingredients
- Rolled oats – 2 cups
- Fresh carrots (grated) – 2 medium carrots (about 1 1/2 cups)
- Eggs – 3 large eggs
- Honey or maple syrup – 1/2 cup
- Baking powder – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Vanilla extract – 1 teaspoon
- Cream cheese (for frosting) – 4 oz (half a block)
- Butter (for frosting) – 4 tbsp (1/4 cup)
- Powdered sugar (for frosting) – 1 1/2 cups
- Milk (for frosting) – 2-3 tablespoons (to achieve desired consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a food processor or blender, pulse the rolled oats until they form a flour-like consistency.
- In a large bowl, whisk together the eggs, honey (or maple syrup), and vanilla extract. Add the grated carrots and mix well.
- Add the ground oats, baking powder, cinnamon, ginger, and salt to the bowl. Stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and milk until you get a creamy, spreadable texture.
- Once the cake is cooled, spread the frosting evenly over the top. Optionally, garnish with grated carrots or chopped nuts.
Notes
- Grate the carrots finely for the best texture.
- You can substitute honey or maple syrup with a sugar-free sweetener for a lower sugar option.
- For a lighter frosting, use Greek yogurt mixed with honey.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg