No Sugar, No Flour Carrot Cake

This naturally sweetened carrot cake uses oats instead of flour and ripe bananas for sweetness. It’s moist, flavorful, and perfect for breakfast, snacks, or a healthier dessert.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 8–10

Ingredients

For the Cake

• 2 cups rolled oats
• 2 large ripe bananas
• 3 large eggs
• 2 cups finely grated carrots (about 3–4 medium carrots)
• ¼ cup unsweetened applesauce
• ¼ cup plain Greek yogurt
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger (optional)
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup raisins (optional)

Optional Healthy Frosting

• 4 oz (115 g) cream cheese, softened
• ½ cup plain Greek yogurt
• 1–2 tbsp maple syrup or honey (optional, if you’re okay with a little natural sweetener)
• 1 tsp vanilla extract

For a completely no-added-sugar version, omit the maple syrup or honey.

Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8-inch round or square baking pan with parchment paper.
2. Add the oats to a blender or food processor and blend into a fine oat flour.
3. Add the bananas, eggs, applesauce, Greek yogurt, vanilla, baking powder, cinnamon, nutmeg, ginger, and salt. Blend until smooth.
4. Transfer the batter to a bowl and fold in the grated carrots, nuts, and raisins (if using).
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before adding frosting.

To Make the Frosting

1. Beat the cream cheese until smooth.
2. Mix in the Greek yogurt and vanilla.
3. If desired, add a little maple syrup or honey. For no added sugar, leave it out.
4. Spread over the cooled cake.

Tips

• Very ripe bananas provide the best natural sweetness.
• Finely grate the carrots so they blend evenly into the cake.
• Add ½ cup unsweetened shredded coconut for extra texture if desired.
• Store covered in the refrigerator for up to 5 days.
• Freeze unfrosted slices for up to 3 months. Thaw overnight in the refrigerator before serving.

This cake is naturally sweetened, contains no refined sugar and no wheat flour, yet still has the classic warm spices and moist texture of traditional carrot cake.