Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line a 7x7-inch baking pan with parchment paper for easy removal.
- In a large mixing bowl, combine the eggs, honey, oats, baking soda, cinnamon, softened butter, and vanilla extract. Use a hand blender or an immersion blender to process the mixture until it reaches a smooth and creamy consistency.2 Large eggs, 1/2 Cup honey, 1 Cup quick oats, 1/2 Teaspoon baking soda, 1 Tablespoon ground cinnamon, 1/4 Cup butter, 1 Teaspoon vanilla extract
- Gently fold in the shredded carrots using a spatula until they are evenly distributed throughout the batter. If you are using walnuts, stir them in at this stage as well.2 Medium carrots, 1/4 cup chopped walnuts
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing. This helps the structure set and makes it easier to frost if desired.
Notes
To achieve the best results, ensure your butter is truly at room temperature so it blends seamlessly into the oat mixture. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
