Flourless Oatmeal Carrot Cake (Print Version)

Moist, wholesome carrot cake made with oats, sweet carrots, and warming spices—a perfect gluten-free treat ready in one hour.

# What You'll Need:

01 - 2 cups old-fashioned rolled oats

02 - 1 ½ teaspoons baking powder

03 - ½ teaspoon baking soda

04 - 1 teaspoon ground cinnamon

05 - ½ teaspoon ground nutmeg

06 - ¼ teaspoon fine sea salt

07 - 3 large eggs

08 - ½ cup maple syrup or honey

09 - ¼ cup melted coconut oil or unsalted butter

10 - 1 teaspoon pure vanilla extract

11 - 1 ½ cups finely grated carrots (about 2-3 medium carrots)

12 - ½ cup raisins (optional)

13 - ½ cup chopped walnuts or pecans (optional)

01 - Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) round or square baking pan with parchment paper, or grease lightly.

02 - Place the oats in a blender or food processor. Pulse until they reach a coarse, flour-like texture.

03 - In a mixing bowl, whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

04 - In a separate large bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract.

05 - Add the dry ingredients to the wet ingredients. Stir until just combined.

06 - Fold in grated carrots, raisins, and nuts, if using.

07 - Pour the batter into the prepared pan and spread evenly.

08 - Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

09 - Allow to cool completely in the pan before slicing and serving.

01 -

The texture is incredibly moist, not dense or dry like some gluten-free treats
Everything comes together in one bowl, making it perfect for last-minute cravings

02 -

Over-grinding the oats makes a gummy cake, so stop when they look like coarse cornmeal
Letting the cake cool completely before slicing is non-negotiable, or it will crumble

03 -

Use the finest grating disk on your box grater for carrots that virtually disappear into the cake
Room temperature eggs incorporate more easily, creating a more uniform texture