Flourless Oatmeal Carrot Cake (Printable)

A moist, wholesome carrot cake made with oats, sweet carrots, and warming spices—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)

# How-To Steps:

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 mixing bowl, whisk together the processed oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.
04 - In a separate large bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth and emulsified.
05 - Add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to 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, ensuring the surface is level.
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 removing and slicing into servings.

# Expert Advice:

01 -
  • The oat flour creates a naturally sweet, nutty flavor profile that regular flour cannot achieve
  • Its incredibly forgiving—bakes up perfectly even if you overmix the batter slightly
  • Contains whole grains and vegetables, making breakfast cake feel somewhat virtuous
02 -
  • Certified gluten-free oats are essential if celiac disease or severe gluten sensitivity is a concern
  • The cake continues cooking slightly as it cools, so removing it while the toothpick has a few moist crumbs is better than dry
  • This cake actually tastes better the next day, making it perfect for making ahead
03 -
  • Room temperature eggs create a more cohesive batter than cold ones
  • Grating carrots by hand gives better texture than using a food processor
  • The addition of nuts adds protein and keeps you satisfied longer

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