I developed an easy oatmeal carrot cake that belongs in Kids Oatmeal Recipes and features a surprising pantry ingredient that keeps breakfast wholesome.

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I wasn’t expecting carrot cake to become my go-to breakfast but this Easy Flourless Oatmeal Carrot Cake won me over fast. The texture from rolled oats is hearty and a little chewy, while grated carrots sneak in sweetness and color so kids never ask questions, they just eat.

I usually slice it up for busy mornings, sometimes cold from the fridge because who has time, and sometimes warmed for five minutes if I’m feeling fancy. It’s one of my No Flour Breakfast Ideas that somehow feels like dessert but works for breakfast, snack or lunchbox surprise.

Give it a try, you’ll see.

Why I Like this Recipe

* I like that it’s forgiving and still comes out moist even when I get distracted and overbake it a bit, so I dont waste it.
* I like that you can tweak the texture by blending only part of the dry mix so it has a nice crumb and a bit of chew, feels homemade.
* I like that simple swaps make it lighter so I dont feel guilty having seconds, yet it still tastes satisfying.
* I like that leftovers keep well in the fridge or freezer so theres always a quick grab-and-go snack.

Ingredients

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Rolled oats: add hearty fiber and slow carbs, keeps you full and slightly chewy texture.
Eggs: provide protein, structure and moisture, help bind everything together when baked.
Coconut oil: adds healthy fat and subtle tropical flavor, keeps cake moist, not greasy.
Maple syrup: natural sweetness plus trace minerals, gives caramel notes and tender crumb.
Greek yogurt: brings protein, tang and creaminess, cuts sweetness and makes cake tender.
Carrots: add moisture, natural sweetness, beta carotene and tiny crunch if not overgrated.
Walnuts: give crunchy texture, healthy omega fats and slightly bitter balance to sweet.

Ingredient Quantities

2 cups rolled oats (old fashioned)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

3 large eggs

1/3 cup melted coconut oil or neutral oil

1/2 cup pure maple syrup or honey

1 tsp vanilla extract

1/2 cup plain Greek yogurt or unsweetened applesauce

1 1/2 cups grated carrots (about 3 medium)

1/2 cup raisins or chopped dates (optional)

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350F (175C). Grease an 8×8 inch pan or 9 inch round and line with parchment so you can lift the cake out easy.

2. Put 2 cups rolled oats in a food processor and pulse: about 1 1/2 cups into a coarse oat flour and leave the rest a bit chunky for texture. No processor, just use all oats as-is.

3. In a large bowl combine the oat flour/chunks, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg; whisk to blend.

4. In another bowl whisk 3 large eggs, 1/3 cup melted coconut oil or neutral oil, 1/2 cup pure maple syrup or honey, 1 tsp vanilla and 1/2 cup plain Greek yogurt or unsweetened applesauce until smooth.

5. Pour the wet into the dry and stir until mostly combined, then let the batter sit 4 to 5 minutes so the oats absorb some moisture and soften.

6. Fold in 1 1/2 cups grated carrots (about 3 medium), and if using add 1/2 cup raisins or chopped dates (tip: plump raisins in hot water 5 minutes and drain first) and 1/2 cup chopped walnuts or pecans. Don’t overmix, you want it evenly combined not whipped.

7. Transfer batter to the prepared pan, smooth the top with a spatula and sprinkle extra nuts if you like. Bake in the center of the oven 28 to 35 minutes until golden and a toothpick comes out with a few moist crumbs.

8. Let cool in the pan 10 to 15 minutes, then lift out on a wire rack to cool completely so it firms up before slicing. If you want warm slices serve after 20 minutes but they’ll be a bit softer.

9. Store tightly covered at room temp up to 3 days or in the fridge up to 5 to 7 days. Freeze slices wrapped individually up to 3 months and thaw in the fridge or microwave.

10. Quick hacks: grind only part of the oats for better crumb, use applesauce to cut fat, and don’t skip the resting step or the cake will be dry.

Equipment Needed

1. Oven (set to 350F / 175C)
2. 8×8 inch pan or 9 inch round pan plus parchment paper to line it
3. Food processor or blender (optional — you can skip and use whole oats)
4. Two mixing bowls (one large for dry, one for wet)
5. Measuring cups and spoons
6. Whisk
7. Rubber/silicone spatula for folding and smoothing
8. Box grater for the carrots
9. Wire cooling rack

FAQ

Can I use quick oats instead of old fashioned oats? Yes, but the texture will be denser and a bit gummy; pulse quick oats in a food processor for a few seconds if you want a finer crumb and watch the bake time, it may be slightly shorter.

Is this recipe gluten free? It can be – rolled oats are naturally gluten free but often cross contaminated, so use certified gluten free oats and make sure any add ins are GF to keep it safe.

How do I know when the cake is done? Insert a toothpick in the center, it should come out mostly clean with a few moist crumbs. The cake will be set, spring back lightly, and edges should be golden brown.

Can I make it egg or dairy free? For dairy free use plant based yogurt; for egg free try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) but expect a denser, slightly moister cake and maybe a few extra minutes baking time.

How should I store or freeze it? Store at room temp up to 2 days covered, or in the fridge up to 5 days. Freeze wrapped well for up to 3 months, thaw overnight in the fridge or at room temp a few hours.

My carrots or raisins made the cake soggy, how do I avoid that? Grate carrots finely and squeeze out any excess moisture if they seem wet, and toss raisins or dates in a tablespoon of oats so they don’t sink or clump. Don’t overmix batter, fold gently.

Easy Flourless Oatmeal Carrot Cake Recipe Substitutions and Variations

Eggs: Swap each large egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes to gel. Gives a slightly denser, nuttier cake but works great if you need egg-free.
Rolled oats: Use 2 cups quick oats for a finer, more cake-like crumb, or pulse the rolled oats into oat flour in a blender and use about 2 cups oat flour; if the batter seems dry, stir in an extra tablespoon or two of yogurt.
Coconut oil: Replace with 1/3 cup melted unsalted butter for richer flavor, or use 1/3 cup unsweetened applesauce to cut fat and keep the cake moist (texture will be softer).
Maple syrup or honey: Substitute 1/2 cup packed brown sugar or coconut sugar; if you choose plain granulated sugar add 1 to 2 tbsp water or milk so the batter stays moist, otherwise it can turn out a bit dry.

Pro Tips

– Grind only part of the oats so you get a crumb that actually holds together but still has bite. Pulse about three quarters into a fine-ish flour and leave the rest chunkier. No food processor? Put oats in a zip bag and bash them with a rolling pin, easy.

– Let the mixed batter rest 4 to 5 minutes, really. The oats will soak up liquid and the cake won’t come out dry, otherwise it can be crumbly. If you want it extra moist add a couple tablespoons more yogurt or a splash of milk.

– Plump your raisins or dates in hot water or warm tea for 5 to 10 minutes then drain, it makes them juicier and they wont suck moisture from the cake. Toss dried fruit and nuts in a little oat flour before folding in so they don’t all sink to the bottom.

– Don’t overbake, check a few minutes early and pull when a toothpick has a few moist crumbs. Cool in the pan briefly then lift onto a rack so it firms up, and if you freeze slices wrap each one tight so they reheat without getting soggy.