Description
A moist and wholesome oatmeal carrot cake made in one bowl with simple, nourishing ingredients like oats, grated carrots, and honey or maple syrup. Naturally sweetened and gluten-free, it's perfect for breakfast, snacks, or a light dessert.
Ingredients
2 medium carrots, finely grated
1 cup rolled oats
2 eggs
1/4 cup olive oil (or melted coconut oil)
1/4 cup honey or maple syrup
1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Optional: 1/4 cup raisins or chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a small loaf pan or baking dish with parchment paper or lightly grease it.
- In a mixing bowl, whisk together the eggs, olive oil, and honey (or maple syrup) until smooth.
- Stir in the vanilla extract, cinnamon, baking powder, baking soda, and salt.
- Fold in the rolled oats and grated carrots until fully combined. Mix in raisins or walnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for at least 10 minutes before slicing and serving.
Notes
Use certified gluten-free oats to keep the recipe gluten-free.
Grate fresh carrots for best texture and moisture.
For a vegan version, use flax eggs and maple syrup.
Add-ins like chopped dates or cranberries work well as variations.
Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Wrap slices and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
