Bright, cozy, and naturally sweet, Easy Flourless Oatmeal Carrot Cake Recipe is a simple, wholesome bake that works for breakfast, snack time, or a light dessert. It uses pantry-friendly oats and fresh carrots for texture and flavor, and the mash of banana keeps it moist without flour. For a fun portable option, try turning the same flavors into cookies inspired by a favorite carrot cake cookie recipe for easy on-the-go treats.
Why You’ll Love This Easy Flourless Oatmeal Carrot Cake Recipe
- Flour-free but still tender and moist — great if you’re low on flour or avoiding it.
- Quick to mix and bakes in under an hour — perfect for last-minute baking.
- Naturally sweetened with banana and honey/maple — less refined sugar.
- Family-friendly: kids love the carrot-and-banana flavor and simple texture.
- Versatile: serve plain, with yogurt, or cream cheese frosting for a treat.
Ingredients Needed :
Dry & Spices
- 2 cups rolled oats (old-fashioned)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Pinch of salt
Produce & Fruit
- 1 cup grated carrots (about 2 medium carrots)
- 1 ripe banana (mashed)
Eggs & Sweetener
- 3 large eggs
- 1/4 cup honey or maple syrup
Toppings (optional)
- Cream cheese frosting, Greek yogurt, chopped walnuts, or a dusting of cinnamon
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan or line with parchment paper.
- In a large mixing bowl, combine rolled oats, grated carrots, mashed banana, eggs, honey (or maple syrup), cinnamon, baking powder, and salt. Mix until well incorporated.
- For a smoother batter, transfer the mixture to a blender or food processor and blend until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve plain or with yogurt or cream cheese frosting.
Serving Suggestions Easy Flourless Oatmeal Carrot Cake Recipe
- Slice and serve with a dollop of Greek yogurt and a drizzle of honey for breakfast.
- Top with a light cream cheese frosting and toasted walnuts for dessert.
- Make a brunch board: pair slices with fresh fruit, coffee, and a savory bite like easy mac and cheese for a comforting spread.
- Cut into bars and pack for lunches or snacks — portable and satisfying.
Tips for Success Easy Flourless Oatmeal Carrot Cake Recipe
- Use old-fashioned rolled oats for the best texture; quick oats make it too soft.
- Grate carrots finely so they blend into the batter and keep the cake moist.
- Mash the banana well — it sweetens and helps bind the cake.
- If batter seems too thick, add 1–2 tbsp milk (dairy or non-dairy) to loosen.
- Check doneness with a toothpick at 25 minutes to avoid overbaking for a tender crumb.
- Cool fully before frosting; warm cake will make frosting slide off.
variation (if any)
- Add 1/2 cup chopped walnuts or pecans for crunch.
- Stir in 1/3 cup raisins or dried cranberries for a fruity chew.
- Swap spices: try 1/4 tsp nutmeg or a pinch of cardamom for a twist.
- Make muffins: divide batter into a greased or lined 12-cup muffin tin and bake 15–18 minutes.
FAQs
Q: What is the texture like without flour?
A: This cake is denser and more tender than a flour-based carrot cake, with a moist, almost pudding-like crumb thanks to the oats and banana.
Q: Can I make this dairy-free or vegan?
A: The recipe is dairy-free by default if you use maple syrup. For a vegan version, replace eggs with 3 tbsp ground flaxseed mixed with 9 tbsp water (let sit 5 minutes) — texture will be slightly different but still good.
Q: How should I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. You can also freeze slices wrapped tightly for up to 2 months.
Q: Can I double the recipe?
A: Yes. Double the ingredients and bake in a 9×13-inch pan; increase baking time to 30–40 minutes and check with a toothpick for doneness.
Easy Flourless Oatmeal Carrot Cake
Ingredients
Dry & Spices
- 2 cups rolled oats (old-fashioned) Use old-fashioned rolled oats for the best texture.
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 pinch salt
Produce & Fruit
- 1 cup grated carrots (about 2 medium carrots) Grate carrots finely for best results.
- 1 medium ripe banana (mashed) Mash the banana well to help bind the cake.
Eggs & Sweetener
- 3 large eggs
- 1/4 cup honey or maple syrup Use maple syrup for a dairy-free option.
Toppings (optional)
- Cream cheese frosting, Greek yogurt, chopped walnuts, or a dusting of cinnamon Choose toppings based on preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan or line with parchment paper.
- In a large mixing bowl, combine rolled oats, grated carrots, mashed banana, eggs, honey (or maple syrup), cinnamon, baking powder, and salt. Mix until well incorporated.
- For a smoother batter, transfer the mixture to a blender or food processor and blend until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
- Slice and serve with a dollop of Greek yogurt and a drizzle of honey for breakfast.
- Top with a light cream cheese frosting and toasted walnuts for dessert.
- Cut into bars and pack for lunches or snacks — portable and satisfying.