Easy Flourless Oatmeal Carrot Cake
Wholesome gluten-free carrot cake made with oats, banana, and honey for an easy snack or dessert.
Ingredients
Ingredients
- 2 cups rolled oats old-fashioned
- 1 cup grated carrots about 2 medium carrots
- 1 ripe banana mashed
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Nonstick spray or a little oil for greasing the pan
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round baking pan or line it with parchment paper.
- Add the rolled oats, grated carrots, mashed banana, eggs, honey or maple syrup, cinnamon, baking powder, and salt to a large mixing bowl.
- Stir until the mixture is well combined and all of the oats are coated and there are no streaks of egg or banana.
- For a smoother cake, transfer the mixture to a blender or food processor and blend for 20 to 30 seconds until mostly smooth with small flecks of carrot and oat.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 25 to 30 minutes, until the top is golden brown, the edges are set, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then loosen the edges with a thin knife and transfer to a wire rack to cool completely.
- Slice and serve plain, or top with yogurt or cream cheese frosting just before serving.
Notes
- Use very ripe bananas with plenty of brown spots for the sweetest flavor and most moisture.
- For best texture, use old-fashioned rolled oats, not instant or steel-cut oats.
- You can bake and cool the cake, then store it tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- This cake tastes great at breakfast with yogurt or as a light dessert with a spoonful of cream cheese frosting.
- For best texture, use old-fashioned rolled oats, not instant or steel-cut oats.
- You can bake and cool the cake, then store it tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- This cake tastes great at breakfast with yogurt or as a light dessert with a spoonful of cream cheese frosting.