Easy Flourless Oatmeal Carrot Cake Recipe
If there’s one treat I could make for friends and family over and over again, it’s this Easy Flourless Oatmeal Carrot Cake. Imagine all the best parts of a classic carrot cake—a moist, tender crumb, warm spices, pops of juicy sweetness, and cozy oats—only this simple recipe skips the flour and comes together with wholesome pantry staples. It’s gloriously golden, naturally gluten-free, and packs plenty of nutrition without ever feeling like a compromise. Whether you’re celebrating a special occasion or just want to brighten an ordinary morning, this cake fits the bill in the most delightful way.
Ingredients You’ll Need
Each ingredient in this Easy Flourless Oatmeal Carrot Cake is hand-picked for its ability to create the gorgeous, moist texture and lovely flavor balance we absolutely adore. Nothing here is fussy or hard to find—just honest, hearty ingredients that work together in perfect harmony.
- Rolled oats: Blended to a coarse flour, these give our cake its structure and a subtle, nutty bite.
- Baking powder: Provides that essential lift for a fluffy crumb in a flourless cake.
- Ground cinnamon: Infuses the batter with classic carrot cake warmth and spice.
- Ground nutmeg: Adds extra complexity and rounds out the spiced flavor.
- Salt: Just a pinch sharpens all the flavors and keeps things from tasting flat.
- Large eggs: Help bind everything together and lock in moisture.
- Honey or maple syrup: Brings natural sweetness and a touch of floral or caramel notes.
- Unsweetened applesauce: Adds extra moisture and keeps the cake tender without extra fat.
- Milk of choice: Whether dairy or plant-based, a little milk softens the batter and helps everything mix.
- Vanilla extract: Rounds out the sweetness and enhances every other flavor.
- Finely grated carrots: The star of the show for color, moistness, and a touch of earthy sweetness.
- Crushed pineapple (drained): Sneaks extra juiciness and gentle tang, making every bite sing.
- Chopped walnuts or pecans (optional): For fans of crunch and a hint of toasted nutty flavor.
- Raisins (optional): Small, sweet pops of chewiness that make every bite interesting.
How to Make Easy Flourless Oatmeal Carrot Cake
Step 1: Prepare Your Pan and Preheat Your Oven
Start by setting your oven to 350°F (175°C), then lightly grease an 8×8-inch baking dish with a little oil or nonstick spray. This step ensures your Easy Flourless Oatmeal Carrot Cake will lift right out, with golden edges and no sticking disasters. A well-prepared pan just gives you that bit of extra peace of mind.
Step 2: Turn the Oats Into Flour
Pour your rolled oats into a food processor or blender and pulse until they resemble coarse flour—not too powdery, but with the texture of rustic whole wheat. This not only makes the cake gluten-free but imparts a hearty, almost nostalgic flavor that sets our Easy Flourless Oatmeal Carrot Cake apart from the rest.
Step 3: Mix the Dry Ingredients
Once your oats are ground, tip them into a large mixing bowl. Add in the baking powder, cinnamon, nutmeg, and salt. Give everything a good whisk to ensure the spices are evenly distributed—you’ll see and smell the beautiful blend coming together already!
Step 4: Whisk Together the Wet Ingredients
In a separate bowl, crack in the eggs, pour in your honey or maple syrup, applesauce, milk, and vanilla. Whisk until the mixture is smooth and just a little frothy. This step is key for making the finished cake tender and flavorful, with that unmistakable home-baked aroma.
Step 5: Combine Wet and Dry, Then Add Mix-ins
Pour the wet ingredients into the dry mixture and gently fold until just combined—no need to overmix. Now, fold in the grated carrots, drained pineapple, and (if you like) a handful of walnuts, pecans, or raisins. The color will be gorgeous and the batter thickens up thanks to those oats and all that lovely carrot.
Step 6: Bake to Golden Perfection
Transfer your batter to the prepared baking pan, smoothing out the top with a spatula. Slide into the oven and bake for 30–35 minutes. You’ll know it’s ready when the top is lightly golden and a toothpick inserted in the center comes out mostly clean (a little moist crumb is fine!). Let your Easy Flourless Oatmeal Carrot Cake cool before slicing so every square is picture-perfect.
How to Serve Easy Flourless Oatmeal Carrot Cake
Garnishes
Sometimes, a cake this wholesome begs for just a touch of garnish to make it feel extra special. A dollop of Greek yogurt, a drizzle of a simple cream cheese glaze, or even just a light dusting of cinnamon transforms each slice into a little celebration. If you fancy, a few finely chopped nuts or extra grated carrot on top can add both texture and a splash of color as well.
Side Dishes
To round out a slice of Easy Flourless Oatmeal Carrot Cake, try serving it with fresh fruit like strawberries, pineapple, or orange slices. A mug of hot coffee or spiced tea pairs beautifully, especially for a leisurely brunch or afternoon snack. If you want to make it more of a dessert, a scoop of vanilla yogurt or a spoon of whipped coconut cream elevates things to a whole new level of treat.
Creative Ways to Present
Looking to impress? Try cutting your cake into neat bars and tucking them into cupcake liners for an easy-to-eat party treat. You can also layer cubes of the cake with yogurt or whipped cream and fruit in small glasses for adorable carrot cake parfaits. For birthdays, stack slices and spread with a glossy glaze for a healthier take on a layer cake that’s as fun as it is festive!
Make Ahead and Storage
Storing Leftovers
Your Easy Flourless Oatmeal Carrot Cake will stay lovely and moist for up to five days in the refrigerator. Just keep it tightly covered or in an airtight container. The flavors deepen as it sits, so day two or three might be even tastier than the first!
Freezing
This cake is a champion at making ahead: wrap individual slices or the entire cake (once fully cooled) tightly in plastic and then foil. It’ll keep in the freezer for up to two months. To keep the texture just right, let it thaw gently in the fridge overnight before serving.
Reheating
If you love your cake slightly warm, just pop a slice in the microwave for 10-15 seconds or warm it in a low oven. The oats and fruits mean it stays moist even after reheating, making every bite feel as fresh as the day it was baked.
FAQs
Can I make Easy Flourless Oatmeal Carrot Cake vegan?
Absolutely! Just swap the eggs for flax eggs (1 tablespoon flaxseed meal plus 2.5 tablespoons water per egg), use maple syrup instead of honey, and pick your favorite plant-based milk. The cake stays tender and flavorful.
What’s the best way to shred carrots for this recipe?
A box grater on the fine side is perfect for even, soft shreds that melt into the cake. If you’re short on time, quickly pulse peeled carrot chunks in a food processor—just be careful not to overprocess!
Is this cake sweet enough for dessert?
Yes! The combination of honey or maple syrup, applesauce, and pineapple gives the Easy Flourless Oatmeal Carrot Cake natural sweetness without being cloying. If you like things extra sweet, add a little more honey or even a few extra raisins.
Do I have to add nuts or raisins?
Not at all—think of them as entirely optional. The cake is wonderful all on its own, but the nuts add crunch and richness while raisins give pops of sweetness. Customize to your preferences and allergies.
Can I use quick-cooking oats instead of rolled oats?
Rolled oats are best for texture, but if quick oats are all you have, they’ll work in a pinch. The cake will be a touch softer, but still delicious and satisfying.
Final Thoughts
This Easy Flourless Oatmeal Carrot Cake is proof that simple, wholesome baking can taste absolutely incredible and feel a little magical. Give it a try—whether for breakfast, a healthy snack, or a gluten-free treat for a friend—and discover just how easy and satisfying homemade carrot cake can be!
Print
Easy Flourless Oatmeal Carrot Cake Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This easy flourless oatmeal carrot cake is a delicious and healthier take on a classic dessert. Made with wholesome ingredients like rolled oats, carrots, and honey, it’s gluten-free and perfect for a sweet treat.
Ingredients
Dry Ingredients:
- 2 cups rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup milk of choice
- 1 tsp vanilla extract
Additional Ingredients:
- 1 1/2 cups finely grated carrots
- 1/3 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Prepare Dry Ingredients: Pulse oats in a blender until coarse flour. In a bowl, mix ground oats, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, combine eggs, honey, applesauce, milk, and vanilla. Add wet to dry ingredients and stir to combine.
- Add Mix-Ins: Fold in carrots, pineapple, nuts, and raisins. Pour batter into pan and bake for 30–35 minutes.
- Cool and Serve: Cool in pan before slicing and serving.
Notes
- This cake is naturally gluten-free if made with certified gluten-free oats.
- Enjoy with a dollop of Greek yogurt or a light cream cheese drizzle.
- Store covered in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 11g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
