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
Scale
- 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