If you’re looking for a delicious, wholesome dessert that feels comforting yet light, this Easy Flourless Oatmeal Carrot Cake is the perfect choice. Packed with fresh carrots, oats, and warm cinnamon, it delivers all the cozy flavors of a classic carrot cake without the need for refined flour. Moist, naturally sweetened with honey, and incredibly simple to make, this cake is perfect whether you’re hosting a spring brunch, an afternoon tea, or just craving a healthier dessert option.
My grandmother always loved a good carrot cake, but she rarely measured things with precision. She focused on taste, on using what she had in her pantry, and on keeping things simple. This modern twist follows that same spirit by skipping refined flour and embracing the goodness of oats and fresh carrots — a treat you can feel good about sharing.
Why You’ll Love This Easy Flourless Oatmeal Carrot Cake
- Made with wholesome ingredients
- Naturally sweetened with honey
- No refined flour
- Quick and simple to mix in one bowl
- Moist, tender, and packed with flavor
- Perfect for any season
Ingredients
This recipe yields approximately 8 servings:
- 2 large eggs
- ½ cup honey
- 2 medium carrots, shredded
- 1 cup rolled oats
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ cup butter, at room temperature
- 1 teaspoon vanilla extract
How to Make Easy Flourless Oatmeal Carrot Cake
Prep time: 10 minutes
Bake time: 25 minutes
Cooling time: 15 minutes
1. Prepare the Oven and Baking Pan
Preheat your oven to 180°C (350°F). Line a small baking pan (about 7×7 inches or 18 cm) with parchment paper to prevent sticking and ensure easy removal later.
2. Blend the Batter
In a medium bowl, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla extract. Use an immersion blender to mix everything until smooth and evenly blended. If you don’t have an immersion blender, transfer the ingredients to a standard blender and process until you have a thick, smooth batter.
3. Fold in the Carrots
Stir the shredded carrots gently into the batter with a spatula or spoon. The carrots will add moisture and a lovely texture to the finished cake.
4. Bake
Pour the batter into your prepared baking pan, smoothing it into an even layer with a spatula. Place the pan in the preheated oven and bake for about 20–30 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
5. Cool and Serve
Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve slightly warm or fully cooled — either way, it’s delicious. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Storage Tips
- Refrigerator: Keeps fresh for up to 4 days in an airtight container
- Freezer: Freeze in slices, wrapped well, for up to 2 months. Thaw in the refrigerator before serving
Flavor Variations
If you want to change things up, try one of these easy variations:
- Nutty Carrot Cake: Stir in ½ cup chopped walnuts or pecans
- Raisin Carrot Cake: Mix in ¼ cup raisins for a traditional carrot cake flavor
- Spiced Carrot Cake: Add ¼ teaspoon ground nutmeg and ¼ teaspoon ginger for a spicier profile
- Coconut Carrot Cake: Fold in ¼ cup shredded unsweetened coconut for extra texture
Tips for Success
- Use room temperature butter so it blends smoothly with the other ingredients
- Be sure to finely shred the carrots so they cook evenly in the cake
- If the batter feels too thick, add a splash of milk to thin it slightly
- Let the cake cool before slicing to keep the pieces neat and tidy
Serving Suggestions
- Enjoy warm with a drizzle of honey
- Serve with a dollop of Greek yogurt or whipped cream
- Pair with a cup of herbal tea for a cozy afternoon snack
- Top with cream cheese frosting if you want a more traditional carrot cake feel
Share Your Experience
If you make this Easy Flourless Oatmeal Carrot Cake, I’d love to hear how it turned out. Did you add your own twist or flavor variation? Feel free to leave a comment and share your tips or a picture — there’s nothing better than connecting through homemade recipes.
Easy Flourless Oatmeal Carrot Cake
Ingredients
- 2 large eggs
- ½ cup honey
- 2 medium carrots shredded
- 1 cup rolled oats
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ cup butter at room temperature
- 1 teaspoon vanilla extract
Instructions
Prepare the Oven and Baking Pan
- Preheat your oven to 180°C (350°F). Line a small baking pan (about 7×7 inches or 18 cm) with parchment paper to prevent sticking and ensure easy removal later.
Blend the Batter
- In a medium bowl, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla extract. Use an immersion blender to mix everything until smooth and evenly blended. If you don’t have an immersion blender, transfer the ingredients to a standard blender and process until you have a thick, smooth batter.
Fold in the Carrots
- Stir the shredded carrots gently into the batter with a spatula or spoon. The carrots will add moisture and a lovely texture to the finished cake.
Bake
- Pour the batter into your prepared baking pan, smoothing it into an even layer with a spatula. Place the pan in the preheated oven and bake for about 20–30 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Cool and Serve
- Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve slightly warm or fully cooled — either way, it’s delicious. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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