Description
A moist, flavorful, and simple flourless carrot cake that’s gluten-free and wholesome.
Ingredients
- 2 eggs
- ½ cup honey
- 1 cup oats
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ cup softened butter
- 1 teaspoon vanilla
- 2 shredded carrots
Instructions
- Preheat your oven to 180°C (350°F).
- Combine the eggs, honey, oats, baking soda, cinnamon, softened butter, and vanilla in a bowl, and blend until smooth.
- Stir in the shredded carrots.
- Line a 7×7-inch baking pan with parchment paper.
- Spread the batter into the pan and bake for 20-30 minutes, performing the toothpick test for doneness.
- Let cool before slicing into squares.
Notes
Top with cream cheese frosting or Greek yogurt for added flavor. Store in an airtight container in the fridge for up to a week.