Healthy Carrot Oat Cake (No Sugar, No Flour)

By Muhammad Faizan

Healthy Carrot Oat Cake (No Sugar, No Flour)

Description

This wholesome dessert combines the natural sweetness of carrots with the hearty texture of oats. It’s a guilt-free treat perfect for breakfast, snacks, or dessert. Naturally sweetened with dates or bananas, this cake stays moist and flavorful without refined sugar or flour.

Ingredients

For the Cake:

  • 2 cups rolled oats (or oat flour)

  • 2 medium carrots (finely grated)

  • 2 ripe bananas (or ½ cup pitted dates, blended)

  • 2 eggs (or flax eggs for vegan version)

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp nutmeg (optional)

  • 1 tsp vanilla extract

  • ¼ cup olive oil or melted coconut oil

  • ¼ cup milk (any plant-based or dairy milk)

  • Pinch of salt

  • ¼ cup chopped walnuts or raisins (optional)

For Frosting (Optional but Healthy):

  • ½ cup Greek yogurt (or vegan yogurt)

  • 2 tbsp honey, date syrup, or maple syrup (optional)

  • ½ tsp vanilla extract

Instructions

  1. Preheat oven: 350°F (175°C). Line a small baking pan with parchment paper.

  2. Prepare oats: Blend oats into fine oat flour or keep them whole for a rustic texture.

  3. Mix wet ingredients: In a bowl, mash bananas (or blend dates), then add eggs, oil, milk, and vanilla.

  4. Add dry ingredients: Combine oats, baking powder, cinnamon, nutmeg, and salt. Mix into the wet mixture.

  5. Fold in carrots: Stir in grated carrots (and nuts or raisins if using).

  6. Bake: Pour into the pan, smooth top, and bake for 25–30 minutes or until a toothpick comes out clean.

  7. Cool: Let it cool before frosting.

  8. Frost: Mix Greek yogurt with sweetener and vanilla, then spread over the cooled cake.

  9. Chill & Serve: Cut into squares and refrigerate for at least 1 hour for best texture.

Tips

  • Use steel-cut oats for a chewier texture, rolled oats for soft, cake-like texture.

  • Add shredded coconut or crushed pineapple for extra moisture.

  • For a vegan version, replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg).

  • Keep refrigerated; stays fresh for up to 4 days.

Nutritional Info (per serving, ~1 square out of 9)

(approximate values)

  • Calories: 160 kcal

  • Protein: 5 g

  • Carbs: 22 g

  • Fat: 6 g

  • Fiber: 4 g

  • Sugar: 6 g (natural from fruits and carrots)

Health Benefits

  • Carrots: High in beta-carotene, supports vision and skin health.

  • Oats: Great source of fiber, stabilizes blood sugar.

  • Bananas/Dates: Natural sweetness, packed with potassium and energy.

  • Greek yogurt: Adds protein and probiotics (if used).

  • No sugar, no flour: Low glycemic, suitable for diabetic-friendly diets.

Q&A

Q: Can I make it without eggs and dairy?
A: Yes, use flax eggs and plant-based yogurt for a vegan version.

Q: Can I freeze the cake?
A: Absolutely. Freeze in slices and thaw in the fridge overnight before serving.

Q: Is it good for kids?
A: Yes! It’s naturally sweet and full of nutrients — a great healthy snack.

Q: Can I use applesauce instead of bananas?
A: Yes, ½ cup of unsweetened applesauce works perfectly.

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