Ingredients
Scale
- 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