Healthy Carrot Pineapple Oat Cake (No Flour, No Sugar)
Ingredients
2 cups (180 g) rolled oats
2 ripe bananas
1 cup (110 g) grated carrots
1 cup (240 g) crushed pineapple, lightly drained
2 large eggs
1/2 cup (120 g) cottage cheese or plain Greek yogurt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
2. Place the rolled oats in a blender and pulse into a coarse oat flour.
3. In a large bowl, mash the bananas until smooth.
4. Whisk in the eggs, cottage cheese or Greek yogurt, vanilla extract, and crushed pineapple.
5. Add the oat flour, cinnamon, baking powder, baking soda, and salt. Stir until combined.
6. Fold in the grated carrots.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
10. Cool completely before slicing and serving.
Notes
Use very ripe bananas for the best natural sweetness.
Lightly drain the pineapple so the batter does not become too wet.
The cake tastes even better the next day after the flavors meld together.
Store covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg