Flourless Oatmeal Carrot Cake (Printable Version)
Moist, wholesome flourless cake with oats, grated carrots, and warming spices. A perfect gluten-free dessert.
# What You’ll Need:
→ Dry Ingredients
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
→ Wet Ingredients
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
→ Add-ins
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)
# Directions:
01 - Preheat the oven to 350°F. Line an 8-inch round or square baking pan with parchment paper, or grease lightly with oil or butter.
02 - Place the oats in a blender or food processor. Pulse until they reach a coarse, flour-like texture. Transfer to a mixing bowl.
03 - To the oat flour, add baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until thoroughly blended.
04 - In a separate large bowl, whisk together eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
05 - Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined—do not overmix.
06 - Gently fold in the grated carrots, raisins, and chopped nuts (if using) until evenly distributed throughout the batter.
07 - Transfer the batter to the prepared pan. Use a spatula to spread the batter evenly, ensuring it reaches the corners.
08 - Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
09 - Allow the cake to cool completely in the pan before slicing. This prevents crumbling and ensures clean portions. Serve plain or with a dollop of Greek yogurt.
# Top Tips:
01 -
- You get all the comfort of traditional carrot cake with zero flour, making it naturally gluten-free without any weird aftertaste or crumbly texture
- The oats create this incredible tender crumb that somehow stays moist for days, unlike regular flour-based cakes that dry out
02 -
- Letting your cake cool completely is the hardest part but absolutely essential. Warm cake will crumble and fall apart when you slice it.
- If you're making this for someone who's strictly gluten-free, make sure your oats are certified gluten-free. Regular oats can be cross-contaminated.
03 -
- Grate your carrots by hand instead of using a food processor. Hand-grated carrots hold more moisture and distribute better through the batter.
- Room temperature ingredients will give you a more even, tender crumb. Take your eggs out 30 minutes before you start baking.