Description
A moist, healthy, and naturally sweetened carrot cake made with oats and honey—perfect for breakfast or a guilt-free snack.
Ingredients
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2 large eggs
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⅓ cup honey (or maple syrup for vegan)
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1 cup finely grated carrots
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1 cup quick oats (certified gluten-free if needed)
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½ tsp baking soda
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1 tsp cinnamon (optional: pinch of nutmeg or ginger)
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¼ cup melted butter (or coconut oil for dairy-free)
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1 tsp vanilla extract
Optional add-ins:
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½ cup chopped walnuts or pecans
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½ cup raisins or dried cranberries
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½ cup finely grated apple or crushed pineapple
Instructions
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Preheat & Prep
Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line with parchment paper. -
Mix Wet Ingredients
In a large bowl, whisk eggs and honey until smooth and slightly frothy. -
Add Dry Ingredients & Carrots
Stir in grated carrots, oats, cinnamon, baking soda, melted butter, and vanilla extract. Mix until just combined. Don’t overmix! -
Bake
Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. -
Cool
Let the cake cool in the pan for 15–20 minutes before slicing. -
Serve
Enjoy warm or at room temperature. Pair with Greek yogurt, cream cheese, or a pat of butter if desired.
Notes
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Room temp: 2 days in airtight container
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Fridge: up to 5 days
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Freeze slices individually for a quick breakfast