Let me tell you about my latest kitchen triumph—this Flourless Carrot Chia Seed Cake that’s become our family’s new favorite. I was skeptical at first (no flour? Really?), but one bite of this moist, lightly spiced cake had me converted. It’s secretly packed with fiber from carrots and chia seeds, naturally sweetened with maple syrup, and so easy to whip up on hectic mornings. The best part? My kids gobble it up without realizing they’re eating something good for them. This recipe proves healthy treats can be just as delicious as the indulgent ones—maybe even more so when you see those little hands reaching for seconds!
Table of Contents
Table of Contents
Why You’ll Love This Flourless Carrot Chia Seed Cake
Trust me, this isn’t just another “healthy” dessert that tastes like cardboard. Here’s why this cake will become your new go-to:
- Unbelievably easy – Mix wet ingredients, stir in dry, and bake. No fancy techniques or equipment needed!
- Naturally sweet with maple syrup instead of refined sugar, so you can feel good about every bite
- Soft, moist texture that stays that way for days (if it lasts that long!)
- Packed with goodness – carrots for vitamin A, chia seeds for fiber, and Greek yogurt for protein
- Kid-approved magic – my picky eaters think it’s “just cake” while I’m doing a happy dance inside
It’s the kind of recipe that makes you pat yourself on the back for being both clever and kind to your body. You can see more of my favorite healthy baking ideas on my Facebook page!
Ingredients for Flourless Carrot Chia Seed Cake
Here’s everything you’ll need to make this magical cake happen:
- Wet Ingredients:
- 1 cup finely grated carrots (packed tight – this matters!)
- ½ cup plain Greek yogurt (the thicker the better)
- 2 large eggs (room temperature works best)
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract (the real stuff, please!)
- Dry Ingredients:
- 1 cup oat flour (see my notes below)
- 1 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
Ingredient Notes & Substitutions
Let me share my hard-earned tips about these ingredients:
- Oat flour: You can buy it or make your own by blending rolled oats into powder (I use my blender – takes 30 seconds!). Just make sure it’s fine like flour.
- Chia seeds: These little guys add fiber and help bind the cake. No substitutes here – they’re the secret weapon!
- Maple syrup: Honey works too, but maple syrup gives a deeper flavor. For vegan, use agave.
- Egg-free option: Try 2 flax eggs (2 tbsp ground flax + 5 tbsp water, let sit 5 mins).
- Greek yogurt: Dairy-free? Use coconut yogurt, but drain excess liquid first.
The carrots must be freshly grated – pre-shredded ones are too dry. Trust me on this!
How to Make Flourless Carrot Chia Seed Cake
Okay, let’s get baking! This cake comes together so easily, you’ll wonder why you ever bothered with complicated recipes. Here’s exactly how I do it:
- Preheat your oven to 350°F (175°C) right away – no forgetting this step! Grease a 9-inch round cake pan or line it with parchment paper. (I use the parchment trick – just crumple it first so it lays flat!)
- Mix the wet ingredients in a big bowl: grated carrots, Greek yogurt, eggs, maple syrup, and vanilla. Stir until it looks like a happy orange batter. Don’t overmix – just until combined.
- Whisk the dry ingredients in another bowl: oat flour, chia seeds, cinnamon, baking powder, baking soda, and that pinch of salt. This is where the magic starts!
- Combine them gently – add the dry mix to the wet in two parts, folding with a spatula. Some lumps are fine! Overmixing makes tough cake, and we want fluffy.
- Pour into your prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake for 25-30 minutes until golden. Do the toothpick test – it should come out clean, maybe with a crumb or two. The edges will pull slightly from the pan when done.
- Cool for 10 minutes in the pan, then transfer to a wire rack. I know it’s tempting, but don’t skip this! Cutting warm cake leads to crumbly messes.
Tips for Perfect Flourless Carrot Chia Seed Cake
After making this dozens of times (my kids won’t let me stop!), here are my pro tips:
- Room temp eggs blend better – take them out 30 minutes early or soak in warm water for 5 minutes.
- Pack those carrots! Measure them pressed firmly into the cup for perfect moisture.
- Check early – ovens vary. Start testing at 25 minutes to avoid overbaking.
- Let it cool completely before slicing – I know, the wait is torture, but it sets the texture.
- Sweetness adjustment: For picky kids, add an extra tablespoon of maple syrup to the batter.
Follow these, and you’ll get that perfect tender crumb every single time! If you are looking for other healthy baking ideas, check out my cottage cheese flourless brownies.
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1 Amazing Flourless Carrot Chia Seed Cake Every Family Needs
This Flourless Carrot Chia Seed Cake is a delightful surprise in my kitchen! It’s soft, naturally sweetened, and packed with fiber—perfect for busy mornings or a wholesome snack. The kids love it, and I adore knowing it’s made without flour or refined sugar!
- Total Time: 40 minutes
- Yield: 8 slices 1x
Ingredients
- 1 cup finely grated carrots (packed)
- ½ cup plain Greek yogurt
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup oat flour (blend oats if needed)
- 1 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, mix grated carrots, Greek yogurt, eggs, maple syrup (or honey), and vanilla extract until well combined.
- In another bowl, whisk together oat flour, chia seeds, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a nut-free version, ensure your oat flour is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Serving Suggestions for Flourless Carrot Chia Seed Cake
This cake shines all on its own, but oh, the fun ways we dress it up! My family’s favorite is warm slices with a dollop of Greek yogurt and extra cinnamon dusted on top – breakfast magic! For afternoon tea, a drizzle of almond butter takes it next-level. Sometimes I’ll serve it with fresh berries when we’re feeling fancy. The best part? It’s equally delicious straight from the pan with just your fingers when no one’s looking (I won’t tell!).
Storing & Reheating Flourless Carrot Chia Seed Cake
Here’s the beautiful thing about this cake—it stays moist for days! Just cool it completely first (I learned this the messy way), then tuck it into an airtight container at room temperature. It’ll stay fresh for 3 days, but let’s be real—it never lasts that long in my house. For a warm treat, pop a slice in the microwave for 10-15 seconds. The chia seeds keep it from drying out, so it tastes just-baked every time. If you somehow have leftovers (unlikely!), you can freeze slices wrapped in parchment for up to a month.
Nutritional Information for Flourless Carrot Chia Seed Cake
Now, let’s talk about what’s actually in this delicious cake! (Nutritional values are estimates and vary based on ingredients used.) Each generous slice gives you:
- 150 calories – perfect for a guilt-free treat
- 3g fiber from those magical chia seeds and carrots
- 5g protein thanks to the Greek yogurt and eggs
- Only 8g sugar – all naturally occurring
Compare that to traditional carrot cake, and you’ll see why I’m doing a happy dance every time we eat this! It’s nourishment disguised as dessert. If you enjoy healthy baking, you might also like my recipe for carrot cake cottage cheese bake.
Frequently Asked Questions
I’ve gotten so many questions about this cake since sharing it with friends – here are the ones that pop up most often:
Can I use almond flour instead of oat flour?
You can, but the texture will be denser. Oat flour gives that perfect tender crumb we love. If you try almond flour, use 1 1/4 cups and maybe add an extra egg yolk for moisture.
Is this cake freezer-friendly?
Absolutely! Wrap cooled slices tightly in plastic wrap, then foil. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge or at room temperature for an hour.
My cake sunk in the middle – what happened?
Oh no! This usually means either: 1) Your baking powder/soda is old (test it!), 2) You opened the oven door too early, or 3) The batter was overmixed. Next time, resist peeking until at least 25 minutes!
Can I make this vegan?
Yes! Use flax eggs (2 tbsp ground flax + 5 tbsp water) and coconut yogurt instead of Greek yogurt. The texture will be slightly different but still delicious. For more vegan options, check out the vegan pumpkin spice cake.
Try this recipe and tag me with your results – I love seeing your kitchen creations! For more recipe inspiration, browse all my recipes.
