Description
A deliciously moist carrot cake made without flour, combining wholesome oats and shredded carrots for a nourishing treat.
Ingredients
Scale
- 2 eggs
- ½ cup honey
- 1 cup oats
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ cup softened butter
- 1 teaspoon vanilla
- 2 shredded carrots
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, combine the eggs, honey, oats, baking soda, cinnamon, softened butter, and vanilla, and blend until smooth.
- Stir in the shredded carrots.
- Line a 7×7-inch baking pan with parchment paper.
- Spread the batter into the pan and bake for 20-30 minutes, performing the toothpick test for doneness.
- Let cool before slicing into squares.
Notes
For a vegan option, substitute eggs with flaxseed meal or a banana and use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 100mg