Easy Flourless Oatmeal Carrot Cake Recipe

When you’re craving carrot cake but trying to keep things a little lighter and gluten-free, this easy flourless oatmeal carrot cake recipe is a game-changer. This cake is moist, tender, full of warm spices, and naturally sweetened with maple syrup and applesauce. There’s no refined sugar or white flour here—just wholesome goodness in every bite. Plus, the use of oats makes it hearty enough to enjoy even for breakfast (yes, breakfast cake is a thing, and it’s wonderful!).

This cake is perfect for anyone looking for a healthier twist on the classic carrot cake. Whether you’re baking for a gluten-free guest, trying to sneak veggies into a picky eater’s diet, or just in the mood for something cozy and comforting, this recipe checks all the boxes. It’s also surprisingly simple to make and doesn’t require fancy equipment or ingredients. Everything comes together in one bowl, and clean-up is a breeze.

Once you try this flourless version, you may not go back to the traditional kind. Let’s dig into what makes it so special and how you can whip it up today!

What Makes This Easy Flourless Oatmeal Carrot Cake Special?

• No flour needed – This cake skips traditional flour completely and uses ground oats for a naturally gluten-free texture.
• One-bowl recipe – Minimal cleanup and super beginner-friendly.
• Healthier ingredients – Sweetened with maple syrup and applesauce instead of white sugar.
• Incredibly moist and tender – Thanks to grated carrots, applesauce, and a touch of coconut oil.
• Perfect for breakfast or dessert – Balanced enough to enjoy guilt-free anytime.

This recipe is a hit not just because it’s easy but because it delivers that classic carrot cake flavor without the heaviness. You don’t need to be a pro baker to nail it—just a mixing bowl, a grater, and an oven.

Ingredient Notes

• Old-fashioned oats: Ground into oat flour using a blender or food processor. Use certified gluten-free oats if needed.
• Grated carrots: Freshly grated for moisture and sweetness. Pre-shredded carrots can be too dry.
• Maple syrup: Natural sweetener that adds a deep, warm flavor. Honey or agave can be substituted.
• Unsweetened applesauce: Keeps the cake moist without adding fat. Mashed banana works too.
• Eggs: Help bind everything. For a vegan option, use flax eggs.
• Coconut oil: Adds richness. You can also use melted butter or avocado oil.
• Cinnamon and nutmeg: Essential spices for that classic carrot cake warmth.
• Vanilla extract: Enhances all the other flavors.
• Baking soda and baking powder: Ensure a good rise.
• Salt: Just a pinch to balance the sweetness.

Optional add-ins: chopped walnuts, raisins, or shredded coconut.

How To Make Easy Flourless Oatmeal Carrot Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Make oat flour: Blend 2 cups of oats until finely ground.
3. Mix wet ingredients: In a large bowl, whisk together 2 eggs, 1/3 cup melted coconut oil, 1/2 cup maple syrup, 1 cup applesauce, and 1 teaspoon vanilla extract.
4. Add the dry ingredients: Stir in 2 cups oat flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
5. Fold in carrots: Stir in 1 1/2 cups grated carrots. Add any optional mix-ins here (like 1/4 cup chopped walnuts).
6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick comes out clean.
7. Cool and serve: Let the cake cool in the pan before slicing. Optional: top with cream cheese or Greek yogurt frosting.

Storage Options

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps well in the fridge for up to 5 days.
• Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight.
• Reheating: Warm slices in the microwave for 15–20 seconds for that fresh-baked feel.

Variations and Substitutions

• Vegan version: Use flax eggs and maple syrup.
• Nut-free: Skip the walnuts or use sunflower seeds.
• Tropical twist: Add crushed pineapple and shredded coconut.
• Spiced-up: Add ginger or cardamom for extra warmth.
• Apple-carrot combo: Mix in grated apple for more fruit flavor.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned?
Yes, but the texture will be softer. Old-fashioned oats give more structure.

What’s the best way to grate carrots?
Use the fine side of a box grater. Avoid pre-shredded carrots—they’re too dry.

Can I make this ahead of time?
Yes! Bake and store it in the fridge for up to 5 days or freeze it.

What can I use instead of applesauce?
Mashed banana or plain Greek yogurt are great swaps.

Does this cake need frosting?
Nope, but it pairs beautifully with a light cream cheese or coconut yogurt topping.

Is it okay to double the recipe?
Yes—just bake in a 9×13 pan and extend bake time to 40–45 minutes.

Conclusion

There’s something incredibly comforting about this Easy Flourless Oatmeal Carrot Cake Recipe. It’s wholesome, cozy, and comes together without a fuss. Whether you’re making it for a weekend brunch, an afternoon treat, or a healthier dessert option, this cake is sure to become a favorite. Try it out, and don’t forget to leave a comment or tag your creation on social media—I’d love to see how yours turns out!

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Easy Flourless Oatmeal Carrot Cake Recipe

• Author: Sofia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x

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Ingredients

Scale 1x2x3x

• 2 cups old-fashioned oats (blended into flour)
• 1 1/2 cups grated carrots
• 1/2 cup maple syrup
• 1 cup unsweetened applesauce
• 2 eggs
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8×8 pan.
2. Blend oats into flour. In a bowl, mix eggs, oil, syrup, applesauce, and vanilla.
3. Add oat flour, spices, baking powder, baking soda, and salt.
4. Fold in carrots (and optional walnuts or raisins).
5. Bake 30–35 minutes until toothpick comes out clean.
6. Cool before serving. Add frosting if desired.

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Nutrition

• Calories: 180
• Fat: 7g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 4g