This Easy Carrot Cake Oatmeal Bake is healthy enough for breakfast and tasty enough for dessert! Packed with protein and fiber to leave you feeling full and satisfied, you will find yourself coming back to this recipe time and time again!!
Anyone else LOVE carrot cake? I’m obsessed with all forms of it and Easy Carrot Cake Oatmeal Bake is no exception! You can have it for breakfast, dessert, or as a snack. It literally tastes just like fresh carrot cake—sweet, cozy, and perfectly spiced—and it’s packed with nutrients to help fuel your body for whatever kind of day lies ahead!
Somehow, I always find myself craving this carrot cake oatmeal bake as an afternoon snack. And don’t get me wrong, it’s DELICIOUS on its own. But I love to really take it to the next level by adding some frosting—just like a carrot cake!
Even better is that it’s so quick and simple to make. You can mix everything in just one bowl. Then, you just bake it for 30 minutes in the oven. It also makes multiple servings so you can have some more for later! YUM!
PRO TIP: I highly recommend you make these and keep them stored in the refrigerator overnight before eating. They are yummy regardless, but the flavors come together so well after sitting in the fridge for a while!
WHY YOU’LL LOVE THIS CARROT CAKE BAKE
- Enjoy it for breakfast, snack, or dessert!
- Super voluminous and a great source of fuel for those busy days.
- It literally tastes like fresh carrot cake! What a cozy treat.
- Low calorie, low carb, and low fat. So macro-friendly!
- Very easy to make.
- Great for meal prep!
- Freshly grated carrots – Adds so much moisture for a wonderful texture! I do NOT recommending subbing for matchstick carrots. The recipe will work but it will not be nearly as moist.
- Quick oats – To keep things easy.
- Oat flour
- Coconut flour – You can substitute more oat flour here if needed.
- Baking essentials – Grab some salt, baking powder, cinnamon, nutmeg, and vanilla extract.
- Protein powder – I used PEScience Vanilla protein powder (code Laurenfitfoodie saves you 15%)
- Sweetener – I used Swerve granular sweetener. Use your favorite sweetener here.
- Canned pumpkin – Don’t worry. You won’t get an overwhelming pumpkin taste. The carrots are still the star of the show!
- Unsweetened applesauce – Great flavor and texture.
- Pancake syrup – I used sugar-free pancake syrup. You can use pure maple syrup if you wish.
- Milk – I used unsweetened almond milk. Use whatever milk you like here.
HOW TO MAKE CARROT CAKE BAKE
- Preheat the oven to 350°F. Line a 8 x 8-inch dish with parchment and/or spray with cooking spray.
- In a small bowl, mix together all the dry ingredients: protein powder, oats, oat flour, coconut flour, salt, baking powder, nutmeg, and cinnamon.
- In a medium sized bowl, whisk the egg. Add the applesauce, pumpkin, vanilla, syrup, and milk and whisk until combined. Then, stir in the grated carrots.
- Add the dry ingredients into the wet ingredients and stir until ingredients are mixed thoroughly.
- Pour batter into your prepared baking dish.
- Bake for 32-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
WHAT TO TOP CARROT CARROT CAKE BAKE WITH
- Vanilla Maple Cream Cheese Frosting – For a true carrot cake vibe!
- Whipped cream cheese – Also for carrot cake vibes, but a little more convenient. 😂
- Nut butter – A creamy drippy nut butter on this bake is soooo good!
- Pancake syrup – This might sound weird, but it works! I love topping my carrot cake oatmeal with Walden Farms zero calorie pancake syrup.
- Skinny Dunkaroo Dip – Turns this into the ultimate dessert!
- Healthy Brownie Batter – For my chocolate lovers out there. SO YUMMY!
HOW TO STORE
Once the oatmeal bake has cooled to room temperature, store covered in the fridge for up to 7 days.
To freeze, cut oatmeal bake into bars and wrap each one in parchment paper or aluminum foil. Store in a Ziploc bag with all the air removed. The bars will stay fresh in freezer for up to 4 months.
FREQUENTLY ASKED QUESTIONS CARROT CAKE BAKE
Yup! This recipe is super forgiving if you need to switch up the flours. I’ve tried with all-purpose flour and Bob Red Mill’s 1:1 Gluten Free flour and both turned out great!
Sure! If you wish to leave out, I would just replace with 30g (1/4 cup) of flour to maintain the wet/dry ingredient ratio.
It does. Just cut the oatmeal bake into bars and wrap individually. Then, store tightly in a Ziploc bag with all the air removed. The bars will stay fresh for up to 4 months.
MORE DELICIOUS RECIPES TO TRY
- CRANBERRY BLISS BARS (LIGHTENED UP)
- BLUEBERRY OATMEAL COOKIES (PROTEIN PACKED AND HEALTHY)
- PUMPKIN OATMEAL BAKE WITH MAPLE CINNAMON CREAM CHEESE GLAZE
- SKINNY CHOCOLATE CHIP BANANA BREAD
WANT TO MAKE THIS RECIPE?
If you try this carrot cake oatmeal bake and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!