There’s something about carrot cake that just makes me smile. Probably because I grew up loving those big bakery slices with the thick cream cheese frosting, and every so often, I find myself craving that same warm-spiced flavor… and with this nutritious twist, I can now enjoy some any day of the week (breakfast included!).

Close-up of carrot cake baked oatmeal topped with a dollop of frosting and chopped pecans.

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Absolutely love this recipe, It is so easy to make and keeps me full for hours. Freezes well and is so delicious. A definite breakfast/brunch favorite and highly recommend!

Lyn
(4.92 stars) 12 ratings
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Enter my Carrot Cake Baked Oatmeal. It delivers everything we adore about the classic — sweet carrots, cinnamon and ginger-spice, maple syrup, raisins or chopped dates, and a little nuttiness — all baked into a tender, hearty oatmeal square. And when you spoon a bit of my quick “cream cheese frosting” over the top? Ohhh, it’s such a treat!

Wet carrot cake baked oatmeal mixture in a white baking dish.
Just a simple start… with big breakfast energy on the way!
Bowl filled with oats, shredded carrots, pecans, spices, and baking ingredients for carrot cake baked oatmeal.
Oats, carrots, spices… everything that makes carrot cake carrot cake-ing.
Carrot cake baked oatmeal mixture combined and spread evenly in a white baking dish.
Now we’re officially in carrot cake bake territory.
Golden-brown carrot cake baked oatmeal just baked in a white casserole dish.
And suddenly it’s looking like brunch!
Six squares of morning joy!

And honestly… from a young age, I probably was destined to become a dietitian, because I’ve always gravitated toward carrot cake. Something about a dessert with veggies baked right in clearly spoke to me, even long before nutrition was on my radar. Of course, a traditional slice doesn’t quite count as a serving of vegetables, haha — but this baked-oatmeal version absolutely earns its health status. The carrots bring a boost of beta carotene the oats offer whole-grain fiber, and the Greek yogurt and eggs add a dose of protein to keep you satisfied. It’s all the cozy carrot-cake joy, wrapped up in a nourishing breakfast you can devour any day of the week.

Baking dish of carrot cake baked oatmeal with one square removed.
Plated carrot cake baked oatmeal topped with creamy frosting and chopped pecans.
I love to drizzle on my lightened-up cream cheese frosting, or add a dollop of Greek yogurt for extra protein!

My oatmeal bakes are some of the most beloved recipes on my website… Banana Blueberry is the OG, then came Chocolate, Cinnamon Roll, Peaches and Cream, Cherry, and more recently Apple Pie. If you haven’t tried them yet, add them to your list — they’re perfect for meal prep (freeze the slices and reheat on busy mornings), or use them to make a lovely brunch (you can serve it straight from the casserole dish), or you can even enjoy them as a delish afternoon snack or healthy dessert.

This carrot cake version is easy, nourishing, and wonderful for make-ahead mornings. Slice it, stack it, freeze it — it’ll be ready and waiting when your next carrot craving hits!

Warm carrot cake baked oatmeal drizzled with syrup and finished with a cream cheese dollop.

Make my 5-Minute Carrot Mug Cake!

Plated squares of carrot cake baked oatmeal topped with cream cheese frosting and chopped pecans.
(4.92 stars) 12 ratings

Carrot Cake Baked Oatmeal (Healthy, Easy & Perfect for Meal Prep!)

A cozy baked oatmeal filled with grated carrots, warm spices, Greek yogurt, and an optional cream cheese glaze. It's a nourishing dish that's easy to prep and perfect for make-ahead breakfasts all week long.
Yield: 6 hearty squares
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients
 

Wet Ingredients

  • 1 cup plain Greek yogurt, nonfat or low-fat
  • 2 cups almond milk, or any milk of choice
  • ⅓ cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature

Dry Ingredients

  • 2 ¼ cups old-fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups finely grated carrots, loosely packed
  • ½ cup raisins or chopped dates
  • ½ cup roughly chopped pecans or walnuts

Cream Cheese Glaze (optional)

  • ¼ cup lite cream cheese, softened at room temperature
  • 1 ½ Tbsp maple syrup
  • ¼ tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat the oven to 375℉. Mist a 9×13-inch casserole dish with oil spray.
  • Add all the wet ingredients directly to the casserole dish: Greek yogurt, milk, maple syrup or honey, vanilla, and the eggs (crack eggs in and whisk with a fork to break the yolks and lightly beat before mixing in with the other ingredients). Stir until mostly smooth; small yogurt lumps are fine.
  • Add the dry ingredients: oats, cinnamon, ginger, nutmeg, baking powder, salt, grated carrots, and optional raisins/dates/nuts. Mix until everything is evenly combined.
  • Bake for about 35-40 minutes, or until the top is set and lightly golden.
  • Let cool for 10 minutes to slight firm and set. Then slice into 6 squares, and top with an optional spoonful of cream cheese frosting (be sure to read the notes below for tips on achieving a smooth, lump-free glaze). Alternatively, you can add a spoonful of Greek yogurt (vanilla-flavored tastes great on top). Add 25 calories for 1 tablespoon cream cheese glaze.

Notes

Carrot prep: Finely grate carrots on the small holes of a box grater so they soften fully and melt into the bake. Alternatively, you can buy pre-shredded ‘matchstick’ carrots and toss them right in.
Mix-ins: You can add chopped dates along with the raisins or instead of them. Walnuts or pecans give great crunch but can be omitted.
Make it sweeter: Use vanilla Greek yogurt instead of plain unflavored, or add an extra drizzle of honey/maple syrup.
To lighten up the calories: Omit raisins and each square drops to 290 calories. Omit nuts and each square drops to 270 calories. Omit both (raisins and nuts) and each square drops to 240 calories.
To make without added sugar: Use a sugar free syrup
Cream cheese glaze tip to prevent clumping: For a smooth, lump-free glaze, make sure the cream cheese is very soft. Let it sit at room temperature for about 45–60 minutes, or microwave for 15 seconds, stir, then microwave for another 10 seconds until soft but not melted. Whip the cream cheese by itself first until completely smooth, then slowly whisk in the maple syrup (slightly warming the syrup also helps prevent clumping). Stir in the vanilla and salt. If small lumps appear, microwave the mixture for 15 seconds and whisk again until silky.
Gluten-free tip: Choose certified gluten-free oats and check labels carefully.
Dairy-free tip: Swap the Greek yogurt for a dairy-free yogurt (coconut, almond, or soy). Because Greek yogurt is often thicker than dairy-free yogurt, you’ll get a slightly softer consistency. For firmer squares, reduce milk by ¼ cup or add 2 tablespoons oats.
Nut-free tip: Skip the nuts and choose a nut-free milk.
Storage: Store leftovers in the fridge for up to 3 days or freeze individual squares for up to 2 months. Reheat in the microwave or warm in the oven. Add frosting after reheating.
Author: Joy Bauer, MS, RDN, CDN
Course: Breakfast

Nutrition Information per serving

Serving Size: 1 squareCalories: 330Carbohydrates: 49gProtein: 12gTotal Fat: 11g— Unsaturated Fat: 9.5g— Saturated Fat: 1.5gCholesterol: 65mgSodium: 290mgPotassium: 600mgFiber: 6gTotal Sugar: 23g— Natural Sugar: 13g— Added Sugar: 10gVitamin A: 4700IUCalcium: 315mgIron: 2.3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!