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flourless oatmeal carrot cake

Flourless oatmeal carrot cake on a white plate
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Enjoy a healthier twist on classic carrot cake with this moist and delicious flourless version, made with wholesome oats. Naturally sweetened and packed with flavor, it’s a guilt-free treat you’ll love.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. In a blender or food processor, grind the rolled oats into a fine flour.
  3. In a large bowl, whisk together the oat flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a separate bowl, whisk together the eggs, applesauce, maple syrup, coconut oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Fold in the grated carrots, raisins, and nuts (if using).
  7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Optional: Top with cream cheese frosting.

Notes

For a richer flavor, toast the nuts before adding them to the batter. You can also add a dollop of Greek yogurt or a sprinkle of cinnamon on top.

Find it online: https://grilldrip.com/flourless-oatmeal-carrot-cake/