Healthy Oat Flour Carrot Cake
A moist and wholesome carrot cake made entirely in the blender with oat flour and natural sweetener — no refined sugar, no dairy, no guilt. Perfect for a nourishing breakfast or afternoon snack that actually tastes indulgent.
🛒 Ingredients
1 servings
- 4 eggs
- 5 medium carrots, peeled and roughly chopped
- ⅓ cup powdered natural sweetener (stevia or erythritol)
- ½ cup coconut or sunflower oil
- 2½ cups oat flour
- 1 tablespoon baking powder
- 1 pinch of salt
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and line a 9-inch round cake pan or a loaf pan with parchment paper.
- 2
Blend eggs and sweetener together for 1–2 minutes until the mixture is pale and frothy.
- 3
Add the chopped carrots and oil gradually, blending in batches until completely smooth and creamy.
- 4
Pour the blended mixture into a large bowl. Fold in the oat flour with a spatula using gentle circular movements.
- 5
Stir in the baking powder and salt until a smooth, uniform batter forms.
- 6
Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef's Tip
Add 1 teaspoon of ground cinnamon or pure vanilla extract for extra warmth and depth of flavor. Store in an airtight container in the refrigerator for up to 4 days.
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Same category — Desserts
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