Flourless Oatmeal Carrot Cake (Printable)

A moist, wholesome flourless carrot cake with oats, sweet carrots, and warming spices—perfect gluten-free treat.

# What You Need:

→ 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)

# 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 oats in a blender or food processor. Pulse until they reach a coarse, flour-like texture.
03 - In a mixing bowl, whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.
04 - In a separate large bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth and combined.
05 - Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined—do not overmix.
06 - Gently fold in grated carrots, raisins, and nuts if using, until evenly distributed throughout the batter.
07 - Pour the batter into the prepared pan and spread evenly with a spatula.
08 - Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
09 - Allow to cool completely in the pan before slicing into squares or wedges and serving.

# Expert Advice:

01 -
  • The ground oats create the most tender crumb while keeping things gluten free without any weird aftertaste
  • You probably have everything in your pantry right now, no special flours or trips to the store required
  • It stays fresh for days and actually tastes better the next morning when the spices have had time to settle
02 -
  • Grating the carrots finely by hand instead of using a food processor gives you better texture and more even distribution throughout the cake
  • Room temperature eggs incorporate much better into the batter so take them out about 20 minutes before you start baking
03 -
  • Check your cake at 30 minutes because ovens vary and you want to catch it when it is just set, not dried out
  • Use certified gluten free oats if you are serving someone with celiac disease as regular oats can be cross contaminated

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