Here is a recipe that uses no flour and the sugar is replaced with honey - great for breakfast and kiddo approved!
4 eggs
1 cup of Tu-Bees Honey (plain, cinnamon or ginger)
2-3 tsp. minced ginger (optional if you want some kick to your cake)
4 medium carrots grated, maybe 5 carrots. Yeah, let's go with 5 as you can't go wrong with that. Be sure not to strain the carrots juice after grating them as it will add moisture to the cake.
2 cups of gluten free oats (heaping scoops)
1 tsp. baking soda
3 Tbsp of cinnamon (1 Tbsp if using Tu-Bees Cinnamon Honey)
1/2 cup butter or coconut oil melted
2 tsp. vanilla
Add raisins or nuts (optional and as much as you want in your cake)
Preheat oven to 350F
Using an electric mixer, beat the eggs, melted butter/coconut oil, vanilla, honey and baking soda together. Tu-Bees honey is so soft that it will blend with no problem, so no need to melt it.
Add the cinnamon and ginger and mix until combined. Next add oats and mix for 30 seconds or so. Lastly, add the grated carrots and stir them in.
Using parchment paper, line a 9x9 pan and pour the mixture into it. Bake for 40 - 45 minutes. Once cooled, you can ice it with Tu-Bees Honey Buttercream Frosting (listed under our recipe section) or you can choose to do a cream cheese icing.
Cut into slices and serve.