Moist Gluten-Free Carrot Cake with No Added Sugar
This naturally sweetened carrot cake skips the flour and sugar without skipping on flavor. Made with wholesome oats and raisins, it's the kind of treat you can feel good about any time of day — from breakfast to an afternoon snack.
🛒 Ingredients
10 servings
- 4 large eggs
- 2 medium carrots, peeled and sliced into rounds
- 1/3 cup (80 ml) neutral oil (sunflower or light coconut)
- 1 cup (150 g) golden raisins
- 2 cups (180 g) rolled oats
- 1 pinch of salt
- 1 tablespoon baking powder
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Directions
- 1
Preheat oven to 400 °F (200 °C). Grease a 9-inch (22 cm) round cake pan.
- 2
In a blender, combine the eggs, carrots, oil, and raisins. Blend for about 3 minutes until the mixture is smooth and creamy.
- 3
Add the rolled oats and salt to the blender and blend for another minute, until the oats are fully incorporated into the batter.
- 4
Transfer the batter to a mixing bowl and gently fold in the baking powder with a spatula using slow, circular motions.
- 5
Pour the batter into the prepared pan and bake at 400 °F (200 °C) for 20 minutes.
- 6
Reduce heat to 350 °F (180 °C) and bake for an additional 10–15 minutes, until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes before unmolding.
💡 Chef's Tip
This cake keeps well for up to 3 days in an airtight container at room temperature, making it ideal for meal prep. Try serving slices with a dollop of Greek yogurt or a drizzle of maple syrup for extra indulgence.
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