Description
A delightful flourless carrot cake made with oats and sweetened with honey, perfect for any occasion.
Ingredients
- 2 eggs
- ½ cup honey
- 2 carrots, shredded
- 1 cup oats
- ½ tsp baking soda
- 1 tbsp cinnamon
- ¼ cup butter, room temperature
- 1 tsp vanilla
Instructions
- Preheat your oven to 180°C (300°F).
- In a mixing bowl, combine all ingredients except the shredded carrots and blend until smooth.
- Stir in the shredded carrots until evenly distributed.
- Line a small baking pan (7×7 inches) with parchment paper and pour the mixture in, spreading it evenly.
- Bake for 20-30 minutes, checking doneness with a toothpick.
- Let the cake cool before slicing.
Notes
Store leftover cake wrapped in plastic wrap or in an airtight container for up to three days at room temperature, or refrigerate for a week.