Description
This Gluten-Free Oatmeal Carrot Cake is a delicious and wholesome twist on a classic dessert. Made with oat flour, shredded carrots, and sweet raisins, this cake is moist, flavorful, and perfect for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup carrots, shredded
- 1/2 cup raisins
Wet Ingredients
- 1/2 cup applesauce, unsweetened
- 1/2 cup honey
- 2 eggs
- 2 tbsp coconut oil (sub avocado if desired)
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Line an 8 or 9-inch baking pan with parchment paper.
- Put shredded carrots in a dry dish towel or paper towel and squeeze any excess moisture out.
- Combine dry ingredients, aside from carrots and raisins, in a medium-sized bowl.
- In a separate bowl, combine wet ingredients and mix.
- Add wet ingredients to dry and mix to combine. Fold in carrots and raisins.
- Add batter to prepared baking pan. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250
- Sugar: Approx. 20g
- Sodium: Approx. 200mg
- Fat: Approx. 8g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 3g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 3g
- Protein: Approx. 5g
- Cholesterol: Approx. 40mg
