Description
This easy flourless carrot cake uses oats for a hearty texture. It is moist, naturally sweetened, and simple to make. You will love it as a dessert or snack.
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil or unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round pan.
- Combine the oats, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk the eggs, maple syrup, oil, and vanilla.
- Stir the wet ingredients into the dry ingredients. Fold in the carrots and nuts.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack.
Notes
- Use certified gluten-free oats to make this cake gluten-free.
- Replace the oil with applesauce for a lower fat version.
- Store the covered cake in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg