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flourless oatmeal carrot cake

Flourless Oatmeal Carrot Cake Display
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This flourless oatmeal carrot cake is a moist and delicious treat, perfect for a healthier dessert option. Made with simple ingredients, it’s packed with flavor and naturally gluten-free.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour (or use parchment paper) an 8×8 inch baking pan.
  2. In a large bowl, combine rolled oats and milk. Let stand for 10 minutes to soften the oats.
  3. Add applesauce, honey (or maple syrup), eggs, and vanilla extract to the oat mixture. Stir until well combined.
  4. In a separate bowl, whisk together baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Fold in the grated carrots, walnuts (or pecans), and raisins, if using.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Optional: Top with cream cheese frosting or a dusting of powdered sugar.

Notes

For a richer flavor, toast the oats lightly before grinding them. Serve with a dollop of Greek yogurt or cream cheese frosting.

Find it online: https://cubaqueen.com/flourless-oatmeal-carrot-cake/