Can I substitute oats with another ingredient?

Rolled oats add texture, but you may try quick oats. Other grains may affect results.

Is this suitable for kids?

Yes, it uses wholesome ingredients and is kid-approved. Sweetened naturally with honey.

How do I store leftovers?

Keep slices in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Can I use maple syrup instead of honey?

Yes, maple syrup works well and will add a different flavor note to the cake.

How can I make it dairy-free?

Replace butter with coconut oil or plant-based margarine for a dairy-free version.

Is the cake refined sugar-free?

Yes, it uses honey as the natural sweetener instead of refined sugar.

Flourless Oatmeal Carrot Cake with Honey and Cinnamon

Flourless Oatmeal Carrot Cake

This flourless carrot cake blends oats, honey, cinnamon, and shredded carrots for a delicious bakery-style treat. Easy to prepare, it uses everyday ingredients and is naturally sweetened for a healthier twist. The moist texture pairs perfectly with your favorite morning beverage. The simple process includes blending ingredients, stirring in carrots, and baking until set. Enjoy as is, or add quick cream cheese frosting for extra richness after cooling. The result is golden, nutty, and full of gentle spice—a wholesome delight for any time of day!

By Ella Thompson

Updated on Fri, 31 Oct 2025 08:51:00 GMT

Delicious flourless oatmeal carrot cake topped with creamy frosting, perfect with coffee. | weeknightwhisk.com

This easy flourless oatmeal carrot cake recipe is healthier and delicious! Made with simple ingredients this healthy carrot cake is refined sugar-free, kid-approved and great to have with your morning coffee or tea.

I first made this carrot cake as a quick breakfast treat, and it quickly became a family favorite with its soft texture and naturally sweet flavor.

Ingredients

Eggs: 2
Honey: ½ cup
Carrots: 2, shredded
Oats: 1 cup
Baking soda: 1/2 tsp
Cinnamon: 1 tbsp
Butter: 1/4 cup, room temperature
Vanilla: 1 tsp

Instructions

Preheat Oven:: Preheat your oven to 180C/350F.
Blend Ingredients:: Put all ingredients, except the shredded carrot, into a bowl and blend with an immersion blender. If you do not have an immersion blender, place the ingredients into a blender and blend until smooth.
Add Carrot:: Stir in the shredded carrot.
Bake:: Line a small baking pan with parchment paper (use 7x7 inch pan, around 18cm). Spread the mixture in the pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve:: Let the cake cool off. Slice and enjoy!

Enjoyed with morning coffee, this carrot cake always brings smiles at breakfast time, especially for little ones who love the natural sweetness.

Nutrition Information

Yield: 4 serving size: 1. Calories: 359, Total Fat: 15g, Cholesterol: 124mg, Carbohydrates: 52g, Fiber: 4g, Sugar: 36g, Protein: 6g.

Serving Suggestions

Serve the carrot cake sliced, plain, or topped with cream cheese frosting for extra richness.

Ingredient Substitutions

You can substitute coconut oil for butter or maple syrup for honey if desired.

Mouthwatering slices of healthy carrot cake, packed with oats and shredded carrots. | weeknightwhisk.com

This flourless carrot cake is satisfying yet light, perfect for breakfast or any time you want a wholesome treat.

Common Questions

→ Can I substitute oats with another ingredient?: Rolled oats add texture, but you may try quick oats. Other grains may affect results.
→ Is this suitable for kids?: Yes, it uses wholesome ingredients and is kid-approved. Sweetened naturally with honey.
→ How do I store leftovers?: Keep slices in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
→ Can I use maple syrup instead of honey?: Yes, maple syrup works well and will add a different flavor note to the cake.
→ How can I make it dairy-free?: Replace butter with coconut oil or plant-based margarine for a dairy-free version.
→ Is the cake refined sugar-free?: Yes, it uses honey as the natural sweetener instead of refined sugar.

Flourless Oatmeal Carrot Cake

Soft carrot cake with oats & honey. Kid-friendly, refined sugar-free, and deliciously tender.

Prep Time

10 min

Cook Time

20 min

Time Needed

30 min

Created by Ella Thompson

Dish Type Easy Baking Joys

Skill Level Easy

Cuisine American

Makes 4 Portions

Dietary Info Meat-Free, No Gluten

What You'll Need

Base Components

01 2 large eggs

02 1/2 cup honey

03 2 medium carrots, shredded

04 1 cup old-fashioned oats

05 1/2 teaspoon baking soda

06 1 tablespoon ground cinnamon

07 1/4 cup unsalted butter, room temperature

08 1 teaspoon pure vanilla extract

Step-by-Step

Step 01

Oven Preparation: Preheat the oven to 350°F (180°C) and prepare a 7x7 inch (18 cm) baking pan by lining it with parchment paper.

Step 02

Blending Mixture: Combine eggs, honey, oats, baking soda, cinnamon, butter, and vanilla in a large mixing bowl. Use an immersion blender to blend until a smooth batter is achieved. Alternatively, blend all ingredients in a stand blender until uniform.

Step 03

Carrot Incorporation: Gently fold the shredded carrots into the blended batter using a spatula, ensuring even distribution throughout.

Step 04

Baking: Transfer the batter into the prepared baking pan. Smooth the surface with a spatula. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 05

Cooling and Serving: Remove from the oven and allow the cake to cool in the pan. Once cooled, slice and serve as desired.

Tools Required

Immersion blender or stand blender

7x7 inch baking pan

Parchment paper

Large mixing bowl

Spatula

Allergy Notice

Go through every ingredient to identify allergens and talk to your healthcare provider if you have concerns.

Contains eggs, dairy (butter), and oats.

Nutrition Information (per portion)

Nutrition details are for general reference and shouldn't replace advice from your doctor.

Caloric Content: 359
Fats: 15 g
Carbohydrates: 52 g
Proteins: 6 g