Easy Flourless Oatmeal Carrot Cake
A bright and wholesome flourless oatmeal carrot cake that's moist and sweetened with banana and honey/maple syrup. Perfect for breakfast, snacks, or light desserts.
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.
Notes
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.