Go Back

Easy Flourless Oatmeal Carrot Cake

This Easy Flourless Oatmeal Carrot Cake is moist, packed with wholesome ingredients, and bursting with flavors of cinnamon and fresh carrots, making it a guilt-free dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rolled oats
  • 2 cups grated fresh carrots
  • 1 cup mashed banana (approx. 3 bananas) Use ripe bananas for sweetness
  • 1/2 cup maple syrup or honey Substitute based on preference
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Optional Toppings
  • walnuts or pecans
  • cream cheese frosting Optional for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir to ensure even distribution of the baking powder.
  3. In another bowl, mix the mashed banana, grated carrots, maple syrup (or honey), and vegetable oil until well combined.
  4. Gradually add the wet mixture to the dry ingredients. Stir until everything is well blended, but do not over-mix.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  2. If desired, top with cream cheese frosting or your choice of nuts before slicing and serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped individually.