Healthy Carrot Cake Baked Oats

Using the healthy baked oatmeal TikTok trend we came up with the perfect “carrot cake” full of healthy wholesome ingredients that nourish us while letting us feel like we’re indulging...without paying the price.

We love oats for breakfast. From adding them to protein shakes to making Overnight Oats with Chia Seeds to adding them to Quinoa Oats Dosa they are a staple in my kitchen.

In this recipe, super nutritious oats, carrots, raisins, and walnuts are spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that we could literally eat every day. Absolutely delicious and so satisfying with or without the lightly sweetened cream cheese on top.

This flourless Carrot Cake recipe is so versatile that you can change it up based on the occasion and to suit individual tastes:

1. Bake as is and serve right from the baking dish for a healthy breakfast that is simply delicious
2. The carrot cake muffins make a perfect on-the-go breakfast or afternoon snack
3. Did someone order pancakes?? Use the same batter to make gluten-free carrot cake pancakes or waffles and serve with a drizzle of maple syrup

Last but not least! Spread the lightly sweetened cream cheese topping on the baked oats cake or muffins for an out-of-this-world dessert. Want to take it over the top? The gorgeous crimson raspberry powder sprinkled on top gives it that fancy bakery look and it’s such a simple way to add a little wow factor. The sweet-tart raspberry flavor also wakes up the cream cheese topping in a way you won’t want to miss.

How to Make Carrot Cake Baked Oats

• Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in (photo 1)
• In a bowl whisk egg. Add milk, maple syrup, and mix (photos 2, 3, and 4)

• Add carrots, half of the chopped walnuts, raisins, and mix well (photo 5)
• Next, add the ground oats mixture (photo 6)
• Stir everything until well combined (photo 7)
• Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins (photo 8) Bake for 20 minutes

• Allow the cake to cool down for 5 minutes and then enjoy warm (photo 9) with an optional drizzle of maple syrup.
• To serve as a dessert or special treat, mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Spread the frosting over (photo 10)

Serving

• When serving as breakfast, lightly drizzle with maple syrup
• To serve as a special treat or dessert make the cream cheese frosting from the recipe card below and enjoy the heavenly carrot cake with much fewer calories than the traditional carrot cake

Storing

Baked carrot cake oatmeal stays good at room temperature for several hours. You can also refrigerate it for 2 to 3 days. To reheat simply microwave for 10 to 30 seconds.

Tips

Here are my tips to make fluffy carrot cake baked oats:

• Make sure to use a high-speed blender as you want to grind the oats
• If baking in an oven-safe dish, make sure to grease it well
• Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.  
• You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup 
• Air fryer carrot cake - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at  330 F for 12 to 15 mins

Substitutions

• You can use quick oats instead of rolled oats. But do not use steel-cut oats
• Use flax eggs for an eggless option - whisk together 1 tablespoon of flax meal with 3 tablespoons of water
• You can use honey, sugar, or brown sugar instead of maple syrup
• Substitute walnuts with pecans if you like or add your favorite nuts 
• Allergic to nuts? Go ahead and skip them
• Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon of ground nutmeg instead