Easy Flourless Oatmeal Carrot Cake – Wholesome, Moist & Naturally Sweetened
A moist, spiced carrot cake made with oats instead of flour — naturally sweetened, gluten-free, and perfect for breakfast or snack time.
Ingredients
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2 cups rolled oats (blended into flour)
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1½ tsp baking powder
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½ tsp baking soda
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1½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp salt
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2 eggs
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⅓ cup maple syrup or honey
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½ cup Greek yogurt or unsweetened applesauce
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1½ cups finely grated carrots
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2 tsp vanilla extract
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Optional: ½ cup walnuts, ⅓ cup raisins
Instructions
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Preheat oven to 350°F and line or grease an 8×8-inch pan.
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Mix wet ingredients: eggs, syrup, yogurt, vanilla, and carrots.
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In a separate bowl, combine oat flour, baking powder, soda, spices, and salt.
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Stir dry ingredients into wet until combined. Fold in add-ins.
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Pour into pan and bake 30–35 minutes. Cool before slicing.
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Optional: top with Greek yogurt, cream cheese, or cinnamon dusting.
Notes
Great for meal prep. Dairy-free and vegan options included. Store in fridge up to 5 days or freeze for 2 months.