Juicy Carrot Cake without flour, sugar, butter, or eggs! It’s naturally sweetened and packed with wholesome ingredients.
Table of Contents
hide
Ingredients
- 7 oz (200 g) instant oat flakes (blended into a flour-like consistency)
- 4 oz (120 g) carrots (finely grated)
- 5.6 oz (160 g) banana (mashed)
- 5.3 oz (150 g) dried fruit (e.g., raisins, dates, or apricots, chopped)
- 7 oz (200 ml) plant-based milk (e.g., almond, oat, or soy milk)
- 1 tsp baking powder
- 1 tsp cinnamon (optional, for flavor)
- 1/2 tsp nutmeg (optional, for flavor)
- A pinch of salt
Instructions
- Prepare the Ingredients:
- Preheat your oven to 350°F (175°C).
- Blend the instant oats into a fine flour using a blender or food processor.
- Mash the banana and finely grate the carrots.
- Mix the Batter:
- In a large mixing bowl, combine the oat flour, baking powder, cinnamon, nutmeg, and salt.
- Add the mashed banana, grated carrots, dried fruit, and plant-based milk.
- Mix well until the ingredients are evenly combined. The batter will be thick and moist.
- Bake the Cake:
- Line a loaf pan or round cake tin with parchment paper or lightly grease it.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve as-is or with a dollop of yogurt or nut butter on top.
Tips
- Add chopped nuts (e.g., walnuts or pecans) for extra crunch.
- If you prefer it sweeter, you can mix in 1–2 tbsp of maple syrup or honey (if not strictly vegan).
- Store leftovers in an airtight container in the fridge for up to 5 days.
This juicy carrot cake is perfect for a guilt-free treat or a nourishing snack!