Flourless Oatmeal Carrot Cake
A quick and easy flourless oatmeal carrot cake that's perfect for busy mornings, using pantry-friendly ingredients and minimal prep time.
Ingredients
Batter Ingredients
- 2 pcs eggs Large eggs
- 1/2 cup honey Natural sweetener
- 2 pcs carrots, shredded Use a grater or food processor for easier shredding
- 1 cup oats Can use quick oats if needed
- 1/2 tsp baking soda Provides leavening
- 1 tbsp cinnamon For flavor
- 1/4 cup butter, room temperature Melting slightly if not softened speeds blending
- 1 tsp vanilla Pure alcohol-free vanilla extract recommended
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- In a bowl, combine eggs, honey, oats, baking soda, cinnamon, butter, and vanilla. Blend with an immersion blender until smooth; or use a regular blender to achieve the same texture.
- Stir in the shredded carrots by hand.
Baking
- Line a small 7×7 inch (about 18 cm) baking pan with parchment paper. Spread the batter evenly in the pan.
- Bake at 180°C (350°F) for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a rack, then slice and serve.
Notes
For a quick breakfast, serve plain with coffee or tea. For variation, add cream cheese, Greek yogurt, nuts, or berries. Store leftovers wrapped in an airtight container.