Ingredients
Scale
- 2 eggs
- ½ cup honey
- 2 carrots, shredded
- 1 cup oats
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1/4 cup butter, room temperature
- 1 tsp vanilla
Instructions
- Preheat your oven to 180C/350F.
- Put all ingredients, except the shredded carrot into a bowl and blend with an immersion blender. If you don’t have an immersion blender, place the ingredients into a blender and blend until smooth.
- Stir in the shredded carrot.
- Line a small baking pan with parchment paper (7×7 inches or around 18cm). Spread the mixture in the pan.
- Bake at 180C/350F for 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool, slice, and enjoy.
Notes
- For gluten-free: Use certified gluten-free oats.
- For vegan: Substitute eggs with flax eggs and butter with coconut oil.
- Best oats to use: Rolled oats or quick oats.
- Can be made in advance and stored in an airtight container for up to 3 days.
- Can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg