Description
A delicious and guilt-free flourless oatmeal carrot cake that combines the sweetness of ripe bananas and fresh carrots.
Ingredients
Scale
- 2 cups Rolled Oats (Substitute with gluten-free oats for a strict gluten-free version.)
- 1 cup Grated Carrots (Use fresh carrots for the best flavor.)
- 2 Ripe Bananas (Acts as a natural sweetener and binder.)
- 2 Eggs (Ensure they are at room temperature.)
- 1/4 cup Honey or Maple Syrup (Brown sugar can be used as a substitute.)
- 1 teaspoon Cinnamon (Consider adding nutmeg for extra depth.)
- 1 teaspoon Baking Powder (Do not replace with baking soda directly.)
- a pinch Salt (Enhances all flavors.)
- 1 cup Greek Yogurt or Cream Cheese Frosting (A perfect complement to the cake’s sweetness.)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, combine rolled oats, grated carrots, mashed bananas, eggs, honey or maple syrup, and cinnamon. Stir well until blended.
- Transfer the mixture to a blender or food processor and blend until smooth and creamy.
- Pour the blended batter into your prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until golden brown. A toothpick should come out clean or with a few moist crumbs.
- Cool the cake in the pan for about 10 minutes before transferring it to a wire rack. Serve plain or topped with yogurt or cream cheese frosting.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg