Carrot Cake Baked Oatmeal

Origin and Region:
Carrot cake baked oatmeal is a modern twist on traditional oatmeal recipes, combining the flavors of classic carrot cake with the wholesome goodness of oatmeal. While oatmeal itself has been a breakfast staple for centuries, carrot cake baked oatmeal likely originated in Western countries where carrot cake is popular, such as the United States and the United Kingdom.

Carrot cake baked oatmeal is a delicious and nutritious breakfast or brunch option that combines the flavors of carrot cake with the heartiness of oatmeal. It offers a satisfying and wholesome meal that is perfect for busy mornings or leisurely weekend brunches. This recipe provides a convenient way to enjoy the taste of carrot cake in a healthier form.


  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins or dried cranberries (optional)
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1 1/2 cups milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • Cream cheese frosting or yogurt, for serving (optional)

Optional Toppings and Tips:

  • Top with a dollop of cream cheese frosting or a spoonful of yogurt for added sweetness and creaminess.
  • Sprinkle chopped nuts or shredded coconut on top before serving for extra texture and flavor.
  • Customize the recipe by adding your favorite mix-ins, such as shredded coconut, chopped pineapple, or chopped apples.


  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a large mixing bowl, combine the oats, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Stir in the grated carrots, chopped nuts, and raisins or dried cranberries, if using.
  4. In another bowl, whisk together the eggs, maple syrup or honey, milk, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until everything is evenly mixed.
  6. Transfer the mixture to the prepared baking dish and spread it out evenly.
  7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
  8. Remove from the oven and let cool for a few minutes before serving.
  9. Serve warm with a drizzle of cream cheese frosting or a dollop of yogurt, if desired.

Carrot cake baked oatmeal is a wholesome and satisfying breakfast option that combines the flavors of carrot cake with the heartiness of oatmeal. It has a soft and moist texture, with the sweetness of carrots and maple syrup complemented by warm spices like cinnamon, nutmeg, and ginger. The addition of nuts and raisins adds crunch and chewiness, making each bite a delightful experience.

Nutritional Information:

  • Serving Size: 1/6 of recipe
  • Calories: 250
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 220mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 5g
  • Sugars: 15g
  • Protein: 9g

Conclusion and Recommendation:
Carrot cake baked oatmeal is a delicious and nutritious way to start your day. It’s perfect for busy mornings when you need a quick and easy breakfast option that will keep you satisfied until lunchtime. Plus, it’s versatile enough to be customized with your favorite toppings and mix-ins. Try making a batch of carrot cake baked oatmeal for your next breakfast or brunch, and enjoy the cozy flavors of carrot cake in a wholesome and hearty form!

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