Flourless Oatmeal Carrot Cake (Print)

A moist, wholesome carrot cake made without flour, featuring hearty oats, sweet carrots, and warming spices for a perfect gluten-free treat.

# What You’ll Need:

01 - 2 cups old-fashioned rolled oats

02 - 1 ½ teaspoons baking powder

03 - ½ teaspoon baking soda

04 - 1 teaspoon ground cinnamon

05 - ½ teaspoon ground nutmeg

06 - ¼ teaspoon fine sea salt

07 - 3 large eggs

08 - ½ cup maple syrup or honey

09 - ¼ cup melted coconut oil or unsalted butter

10 - 1 teaspoon pure vanilla extract

11 - 1 ½ cups finely grated carrots (about 2-3 medium carrots)

12 - ½ cup raisins (optional)

13 - ½ cup chopped walnuts or pecans (optional)

01 - Preheat the oven to 350°F. Line an 8-inch round or square baking pan with parchment paper, or grease lightly with cooking spray.

02 - Place the oats in a blender or food processor. Pulse until they reach a coarse, flour-like texture, about 30-60 seconds.

03 - In a medium mixing bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well incorporated.

04 - In a separate large bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth and fully combined.

05 - Add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix.

06 - Gently fold in the grated carrots, raisins, and nuts (if using) until evenly distributed throughout the batter.

07 - Transfer the batter to the prepared pan. Use a spatula to spread it evenly, ensuring the surface is level.

08 - Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

09 - Allow the cake to cool completely in the pan before slicing. This helps it set properly and makes cutting easier.

01 -

The texture is incredibly moist without any flour, thanks to the grated carrots releasing their natural sweetness while baking
It comes together in one bowl and bakes up beautifully golden, making it perfect for last-minute guests or afternoon cravings

02 -

Grating the carrots finely is non-negotiable, as larger shreds won't break down enough during baking and you'll have crunchy threads in your cake
Letting the cake rest for at least an hour after baking transforms the texture from slightly crumbly to perfectly tender

03 -

Room temperature eggs incorporate better and create a more tender crumb than cold ones straight from the fridge
Start checking for doneness at 35 minutes since ovens vary and overbaking dries out flourless cakes quickly