Description
A moist and nutritious carrot cake made without flour, perfect for any occasion.
Ingredients
Scale
- 2 eggs
- ½ cup honey (or maple syrup for vegan option)
- 2 medium carrots, shredded (about 1 cup)
- 1 cup oats (gluten-free if needed)
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ cup butter, at room temperature (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla.
- Blend the mixture until smooth using an immersion or regular blender.
- Gently fold in the shredded carrots.
- Line a 7×7 inch (18cm) baking pan with parchment paper.
- Pour the mixture into the pan and spread evenly.
- Bake for 20-30 minutes, or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
For added flavor, top with cream cheese or Greek yogurt. Store covered at room temperature for a few days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, flourless cake, healthy dessert