Go Back

Oatmeal Carrot Cake

Oatmeal carrot cake that bakes into moist, dense oat-based squares with warm spice flecks and visible shredded carrot. Finished with a simple cream cheese drizzle, this healthy carrot cake-style breakfast dessert is easy to slice and serve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 1 salt pinch of salt
Cake
  • 2 cup shredded carrots about 3 medium
  • 2 eggs
  • 0.5 cup maple syrup or honey
  • 0.33 cup milk
  • 0.25 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 0.5 cup raisins or chopped walnuts optional
Cream cheese drizzle
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • 2 tbsp milk 2–3 tablespoons

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat your oven to 350°F and grease an 8x8 baking dish.
  2. Set the prepared baking dish nearby so the batter can go in right away after mixing.
Mix the dry ingredients
  1. Mix rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl until evenly combined.
Mix the wet ingredients
  1. Whisk eggs, maple syrup or honey, milk, melted coconut oil, and vanilla extract in a separate bowl until smooth.
  2. Stir in shredded carrots until the mixture looks evenly coated.
Combine and bake
  1. Combine wet and dry ingredients, then fold in raisins or chopped walnuts if using.
  2. Pour the batter into the prepared dish and spread into an even layer.
  3. Bake at 350°F for 30–35 minutes until set and golden at the edges, then remove and let cool.
Make the drizzle and serve
  1. Beat cream cheese, powdered sugar, and milk until smooth.
  2. Drizzle the cream cheese mixture over the cooled cake, then slice into squares and serve.

Notes

For clean slices, let the baked oat carrot cake cool fully before drizzling and cutting. Store covered in the refrigerator up to 4 days; freeze slices in an airtight container for up to 2 months. For a dairy-light option, use dairy-free cream cheese and milk in both the batter and drizzle (texture stays similarly moist).