This Juicy Carrot Cake is not your typical carrot cake—it’s made without flour, sugar, butter, or eggs, making it a healthier alternative that doesn’t compromise on taste. Packed with nutritious ingredients like oats, bananas, carrots, and seeds, this cake is not only moist and flavorful but also full of natural goodness. Whether you’re looking for a guilt-free dessert or a wholesome snack, this carrot cake is a perfect choice. Let’s get started!

Ingredients

• 200 g (7 oz) instant oat flakes, blended into flour
• 110 g (3.9 oz) carrots, grated
• 160 g (5.6 oz) banana, mashed
• 150 g (5.3 oz) dried fruit, cut into pieces
• 120 ml (4 fl oz) milk (or vegan milk alternative)
• 2 tablespoons shelled sunflower seeds
• 2 tablespoons sesame seeds
• 1 tablespoon lemon juice
• Grated zest of 1 lemon
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• Icing sugar (enough for dusting, optional)

Preparation

1. Toasting the Seeds

Start by toasting the sunflower seeds and sesame seeds to enhance their nutty flavor and crunch. Heat a non-stick pan over low heat, add the seeds, and toast them for 3-4 minutes, stirring frequently. Once they are golden and fragrant, remove them from the pan and set aside to cool.

2. Preparing the Batter

In a large mixing bowl, grate 110 g of carrots using a fine grater to create a soft, moist texture. In a separate bowl, mash 160 g of banana until smooth. The banana will act as a natural sweetener and binder, replacing the need for eggs and sugar.

Add the grated lemon zest and 1 tablespoon of lemon juice to the mashed banana. When the lemon juice comes into contact with the 0.5 teaspoon of baking soda, it will create a slight fizz, which helps to lighten the texture of the cake.

Next, blend 200 g of instant oat flakes into a fine flour using a food processor or blender. Combine the oat flour with 0.5 teaspoon of baking powder in the mixing bowl. Add the grated carrots, banana mixture, 150 g of dried fruit, toasted seeds, and 120 ml of milk. Stir everything together until you have a grainy yet soft batter. The batter should be thick but not dry, with all ingredients evenly distributed.

3. Baking the Cake

Line a 20×20 cm square baking mold with parchment paper, making sure the paper covers the sides of the mold as well. This will help you easily lift the cake out once it’s baked.

Pour the batter into the prepared mold, spreading it evenly with a spatula to ensure uniform thickness. Preheat your oven to 180°C (350°F), and bake the cake for 40-45 minutes. The cake is done when the top is firm and lightly golden, and a toothpick inserted into the center comes out clean.

4. Serving the Cake

Once the cake is baked, remove it from the oven and let it cool completely in the mold. For the best texture and flavor, transfer the cooled cake to the refrigerator and chill for at least 1 hour. This helps the cake to set and makes it easier to slice.

Before serving, dust the top with icing sugar for a touch of sweetness and presentation, if desired. Slice the cake into squares and enjoy!

Tips for Substitutions

• Vegan Option: Replace the milk with a vegan alternative like almond milk, oat milk, or even orange juice for a vegan-friendly version of this cake.
• Seed Variations: Feel free to experiment with different seeds such as pumpkin seeds, flaxseeds, or chia seeds for added texture and flavor. You can also add a handful of chopped nuts like walnuts or pecans for extra crunch.

Baking and Serving Suggestions

• Customize Toppings: If you want to add more flavor, consider drizzling the cake with a bit of honey, maple syrup, or agave nectar. A sprinkle of chopped nuts or extra dried fruit on top can also enhance the presentation and taste.
• Pairing: This carrot cake pairs beautifully with a cup of hot tea, coffee, or a refreshing glass of almond milk. It’s also great for breakfast, a midday snack, or a light dessert.

Nutritional Information

• Servings: Approximately 8 slices
• Calories per serving: 180 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 100 mg
• Total Carbohydrates: 27 g
• Dietary Fiber: 4 g
• Sugars: 10 g (from fruit)
• Protein: 4 g

Conclusion

This Juicy Carrot Cake is a fantastic option for those who want a healthier dessert without sacrificing flavor. The combination of oats, carrots, and dried fruit creates a moist, naturally sweet cake that’s rich in nutrients and full of flavor. Whether you’re looking for a new breakfast option, a snack, or a light dessert, this cake is sure to satisfy your cravings. Give it a try, and enjoy a guilt-free treat that’s as delicious as it is nourishing!