This Easy Flourless Oatmeal Carrot Cake is the perfect balance of wholesome ingredients and irresistible flavor. Made with ground oats instead of flour, it’s naturally gluten-free and packed with the goodness of shredded carrots, warm spices, and a touch of honey or maple syrup for natural sweetness.
Moist, hearty, and lightly spiced, this carrot cake is finished with a simple cream cheese and applesauce frosting that makes every bite indulgent yet guilt-free. Whether you’re looking for a healthier dessert option, a gluten-free treat, or simply a fresh twist on classic carrot cake, this recipe is sure to impress.
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What is Easy Flourless Oatmeal Carrot Cake?
Ever stopped to wonder about the magic behind a name like “Easy Flourless Oatmeal Carrot Cake”? Does it conjure images of mischievous carrots swapping war stories with rolled oats? Or maybe it’s a testament to finally conquering the gluten-free baking beast! It’s a cake that confidently declares, “I’m delicious, I’m healthyish, and you can make me!”
After all, they say “the way to a man’s heart is through his stomach,” but let’s be honest, this cake is the way to anyone’s heart! So, ditch the flour worries, embrace the oats, and get ready to experience carrot cake in a whole new (and easier!) light. Give this simple recipe a try and prepare to be amazed!
Key Ingredients for Easy Flourless Oatmeal Carrot Cake
Ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- ½ cup chopped walnuts or pecans (optional)
- Icing:
- 4 oz cream cheese softened
- 1/4 cup unsweetened applesauce
- 2 Tablespoons honey or maple Syrup.
How to Make Easy Flourless Oatmeal Carrot Cake:
This cake is designed for simplicity without compromising on flavor. The recipe uses rolled oats as the base, eliminating the need for flour and making it a naturally gluten-free option. Combined with the sweetness of carrots, spices, and a touch of honey or maple syrup, this cake is moist, slightly dense, and incredibly satisfying.
For the perfect finishing touch, this recipe uses a simple cream-cheese and applesauce frosting, and it takes approximately 1 hour to create.
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9-inch round cake pan. (You can use Oat flour instead for lining is you want to keep it gluten free).
Grind the Oats: Place the rolled oats into a blender or food processor and Pulse until the oats are finely ground into flour. This creates your flourless base.
Combine Dry Ingredients: In a large bowl, mix together ground oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk well to evenly distribute everything.
Combine Wet Ingredients: In a separate bowl, whisk together the applesauce, honey (or maple syrup), eggs, and vanilla extract until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Add Carrots and Nuts: Gently fold in the shredded carrots and chopped walnuts (or pecans) into the batter. Ensure the carrots are evenly distributed for the best flavour in every slice. This is where most of the sweetness comes from!
Pour into Pan: Pour the batter into the prepared cake pan and spread it evenly.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is important to prevent it from crumbling.
Prepare Icing In a medium bowl, beat together the cream cheese honey and applesauce Icing.
Frost and Enjoy: After the cake is completely cool frost generously and serve.
Why You’ll Love This Easy Flourless Oatmeal Carrot Cake
This cake is a winner for so many reasons! First and foremost, it’s unbelievably moist and delicious, despite being flourless. The combination of oats, carrots, and warm spices creates a comforting and flavorful treat. Secondly, making this cake at home is a fantastic way to save money compared to buying a pre-made version or visiting a bakery. Lastly, the addition of chopped walnuts and the cream cheese icing gives it that special touch, elevating it from simple to irresistible.
If you’re a fan of healthier baking options, you might also enjoy my recipe for Flourless Peanut Butter Cookies. But trust me, this carrot cake will become a new favorite in your recipe collection. Ready to bake up a slice of happiness? Give this cake recipe a shot, you won’t regret!.
What to Serve Easy Flourless Oatmeal Carrot Cake With
- Coffee or Tea: A classic pairing that never fails. The warmth of the beverage complements the spiced flavors of the cake
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a cool and creamy contrast to the moist cake. The sweetness of the ice cream enhances the overall dessert experience
- Whipped Cream: Adding a dollop of fresh whipped cream offer a lighter option than ice cream. A sprikling of cinnamon is an additional treat.
Top Tips for Perfecting Easy Flourless Oatmeal Carrot Cake
- Don’t Overmix: Overmixing can lead to a tough cake. Mix the wet and dry ingredients until just combined.
- Use Fresh Spices: Fresh ground spices will help to enhance the flavor and experience within the cake. This can save the recipe from being dull!.
- Adjust Sweetness: Adjust the amount of honey or maple syrup based on your sweetness preference.
- Toast the Nuts: Toasting the walnuts or pecans lightly before adding them to the batter enhances their flavor and adds a pleasant crunch.
- If time is tough buy the oat flour: If time is tough then buy the oat flour.
Storing and Reheating Tips:
- Storing: Store leftover cake tightly wrapped in the refrigerator for up to 5 days. This helps maintain its moisture and freshness
- Reheating: If you prefer a warm slice, gently reheat it in the microwave for 10-15 seconds. Be careful not to overheat, as it can dry out the cake.
- Freezing: For longer storage, you can freeze the cake wrapped tightly in plastic wrap, then placed in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Be sure to thaw in the refrigerator before serving.
Final Thoughts:
This Easy Flourless Oatmeal Carrot Cake is a testament to the fact that healthy can be delicious. It’s a simple, satisfying treat that’s perfect for any occasion. Whether you’re gluten-free, health-conscious, or just looking for a tasty dessert, this cake is a winner.
Discover more here : The Ultimate Baking Hub: Classic & Seasonal Recipes for Home Bakers
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FAQs
Can I use quick oats instead of rolled oats?
Rolled oats are recommended for this recipe as they provide the best texture. Quick oats can be used in a pinch, but the cake may be slightly drier.
Can I substitute the applesauce?
If you don’t have applesauce, you can use mashed bananas or pureed pumpkin as a substitute.
Can I make this cake vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg) and ensure your honey or maple syrup is vegan-friendly. The cream cheese icing cannot be used, but you can use a vegan icing recipe!
Can I add raisins or other dried fruits?
Definitely! Feel free to add ½ cup of raisins, dried cranberries, or other dried fruits to the batter along with the carrots and nuts.
Easy Flourless Oatmeal Carrot Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A simple, naturally gluten-free carrot cake made with rolled oats, warm spices, applesauce, and honey or maple syrup, finished with a light cream cheese and applesauce frosting.
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- ½ cup chopped walnuts or pecans (optional)
Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsweetened applesauce
- 2 Tablespoons honey or maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease and flour (or line with parchment) a 9-inch round cake pan.
- Grind rolled oats in a blender or food processor until finely ground into oat flour.
- In a large bowl, mix oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk applesauce, honey (or maple syrup), eggs, and vanilla extract.
- Pour wet ingredients into dry and stir until just combined.
- Fold in shredded carrots and nuts.
- Pour batter into prepared pan and spread evenly.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- Prepare icing by beating together cream cheese, applesauce, and honey (or maple syrup).
- Frost cooled cake and serve.
Notes
Use oat flour for lining the pan to keep it 100% gluten-free. Allow the cake to cool completely before frosting to avoid melting the icing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg