Flourless Oatmeal Carrot Cake (Print version)

Moist, wholesome flourless carrot cake with oats, sweet carrots, and warming spices. Easy gluten-free dessert.

# What goes in:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

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)

# Cooking steps:

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 old-fashioned rolled oats in a blender or food processor. Pulse until they reach a coarse, flour-like texture.
03 - In a medium mixing bowl, whisk together the oat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and fine sea salt until well blended.
04 - In a separate large bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and pure vanilla extract until smooth and combined.
05 - Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix.
06 - Gently fold in the grated carrots, raisins, and chopped nuts (if using) until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan. Use a spatula to spread the batter evenly and smooth the top.
08 - Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should be lightly golden.
09 - Allow the cake to cool completely in the pan before slicing. Once cooled, cut into 8 equal slices and serve. Optional: top with cream cheese frosting or Greek yogurt.

# Tips from flavorandfeast:

01 -
  • The oat flour creates a naturally tender crumb that somehow manages to feel both wholesome and indulgent
  • You get all the comforting spices of traditional carrot cake without the post-slice energy crash
  • This cake actually tastes better the next day, making it perfect for make-ahead dessert planning
02 -
  • Over-pulsing your oats into a fine powder will make the cake gummy, so stop when it still has some texture
  • The batter will look thinner than traditional cake batter—this is completely normal and necessary for the proper crumb
  • Opening the oven door before the 30-minute mark can cause the cake to collapse in the center
03 -
  • Grate your carrots by hand instead of using a food processor for better moisture distribution
  • Let the melted coconut oil cool slightly before adding to eggs to prevent them from cooking

Return