Flourless Oatmeal Carrot Cake (Printable Version)
Moist, wholesome carrot cake made with oats, sweet carrots, and warming spices. A perfect gluten-free treat.
# 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)
# Method:
01 - Preheat the oven to 350°F. Line an 8-inch round or square baking pan with parchment paper, or grease lightly with cooking spray.
02 - Place the oats in a blender or food processor. Pulse until they reach a coarse, flour-like texture, about 30-45 seconds.
03 - In a medium mixing bowl, whisk together the processed oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
04 - In a separate large bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth and well combined.
05 - Add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined—do not overmix.
06 - Gently fold in the grated carrots, raisins, and nuts (if using) until evenly distributed throughout the batter.
07 - Transfer the batter to the prepared pan. Use a spatula to spread it evenly, reaching into 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 into squares or wedges and serving.
# Chef's Tips:
01 -
- It's incredibly moist without a single cup of flour, thanks to the natural sweetness of carrots and the heartiness of oats
- You get all the comfort of traditional carrot cake with a lighter, less heavy feeling afterward
02 -
- Overgrinding the oats into a superfine powder will make the cake gummy, so keep some texture
- The cake continues cooking slightly as it cools, so removing it when slightly underbaked is better than overbaked
03 -
- Grate your carrots by hand instead of using a food processor for better moisture retention
- Bring your eggs to room temperature before beating them for better volume and incorporation