Description
This easy Oatmeal Carrot Cake is moist, warmly spiced, and naturally sweetened with honey. Made with oats, fresh shredded carrots, cinnamon, eggs, and vanilla, it comes together quickly in a blender for an easy breakfast, snack, or simple homemade dessert.
Ingredients
Scale
- 2 large eggs
- ½ cup honey
- 2 medium carrots, finely shredded
- 1 cup old-fashioned rolled oats
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a 7 x 7-inch baking pan with parchment paper.
- Add the eggs, honey, oats, baking soda, cinnamon, softened butter, and vanilla to a large bowl. Blend with an immersion blender until mostly smooth. Alternatively, blend the ingredients in a countertop blender.
- Stir the shredded carrots into the batter by hand until evenly distributed.
- Pour the batter into the prepared baking pan and spread it into an even layer.
- Bake for 20–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool before removing it from the pan.
- Slice into 9 squares and serve.
Notes
- Finely shred the carrots so they soften evenly while the cake bakes.
- Don’t blend the carrots with the batter; stir them in afterward for better texture.
- Start checking the cake around 20 minutes since baking times vary by oven.
- Let the cake cool before slicing so the crumb has time to set.
- Optional add-ins such as chopped walnuts, pecans, or raisins can be folded in with the carrots.
- Cream cheese frosting can be added for a more traditional carrot cake presentation, but it is not included in the original recipe or nutrition estimate below.
- Store cooled leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of cake)
- Calories: 190 kcal
- Sugar: 17 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg