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Thursday, May 3, 2018

Carrot Cake Baked Oatmeal

Take those carrot cake flavors and make them an acceptable and even healthy breakfast option! This hearty and nutritious carrot cake baked oatmeal is going to be a new brunch favorite!

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Do you love a nice slice of carrot cake piled high with cream cheese frosting? Me too! Make that maple cream cheese frosting and we are really in business! But for some reason having cake for breakfast is frowned upon in this establishment! (Hopefully that reference isn't lost on you all!)

But worry no more, you can now have carrot cake for breakfast. You don't have to feel one bit bad about it either. It's loaded with wholesome oats, fruit and veggies. Of course I had to put some cream cheese in mine, but you are totally welcome to leave that out and it would be amazing that way as well!

Those of you who come around my corner of the internet frequently are probably not surprised that I have two oatmeal based recipes for BrunchWeek, this lovely baked oatmeal and the toasted coconut granola. In fact, you are probably surprised there are only two!

Those of you who are new here, my love of oatmeal runs deep. I have a ton of baked oatmeal recipes. This one is based off my mom's oatmeal raisin cookie baked oatmeal. Both have the addition of steel cut oatmeal and soak overnight.

I also have a bunch of quick (mostly dessert inspired but actually quite healthy) softer and fluffier baked oatmeal recipes. The brownie and pineapple right side up versions are both popular!

When I picked up a bag of organic carrots from Grimmway Farms, I just knew I had to do a little something different with them. I had a bag of baby carrots that quickly got a dunk in some dip and snacked on.

Little Dude dipped his in ketchup... I don't know about him sometimes! Apparently he got it at daycare and hey, if it means he'll sit down and eat carrots for a snack I suppose I'll overlook.

But this carrot cake baked oatmeal is really the star of the day! A nice big slice and a cup of coffee would be a great way to start the day.

A slightly smaller piece would make a great healthier dessert option after a brunch. Heck enjoy a slice for dessert after dinner as well, you earned it!

How have you been enjoying the BrunchWeek recipes so far? Are there any new must makes on your list? Tell me all about your favorites, I don't want to miss anything good!

Yield: 12 servings

Carrot Cake Baked Oatmeal

Take those carrot cake flavors and make them an acceptable and even healthy breakfast option! This hearty and nutritious carrot cake baked oatmeal is going to be a new brunch favorite!
prep time: 15 MINScook time: 45 MINStotal time: 60 mins


  • 4 Tablespoons maple syrup
  • 2 Tablespoons neutral cooking oil (coconut, vegetable etc.)
  • 1 cup milk 
  • 1 3/4 cup unsweetened applesauce
  • 1 1/2 cups shredded carrots
  • 1 Tablespoon cocoa powder
  • 2 eggs
  • 2 cups old fashioned oats
  • 1 cup steel cut oats 
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon cinnamon 
  • 3/4 cups raisins
  • 3/4 cups walnuts (optional)
  • 1 teaspoon vanilla extract 


  1. Mix together all ingredients.  Cover and refrigerate overnight. 
  2. The next morning, preheat oven to 350 F. 
  3. Grease a 9" cake pan, cast iron skillet or square casserole pan.  Spread the soaked oatmeal in the pan and bake for 35-45 minutes or until completely set.
  4. Serve with a drizzle of glaze if desired.  Serve warm or at room temperature and refrigerate leftovers. 
Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Blackberry Ginger Mint Julep from The Crumby Kitchen

Peppermint Mocha Coffee Syrup from Hezzi-D's Books and Cooks

Strawberry Bellini from Caroline's Cooking

BrunchWeek Appetizers:

Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:

Asparagus and Cheese Tart from Brunch-n-Bites

Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table

Shaksuka from Karen's Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:

Carrot Cake Baked Oatmeal from Cooking with Carlee

French Toast Sticks from The Barbee Housewife

Khachapuri - Georgian Cheese Bread with Eggs from A Kitchen Hoor's Adventures

Pineapple Upside Down Pancakes from For the Love of Food

Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee

Tiramisu Pancakes from Tara's Multicultural Table

BrunchWeek Main Dishes:

Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen

Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:

Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make

Asparagus Tart from Mildly Meandering

Creamy & Luscious Italian Asparagus from Girl Abroad

Roast Carrots with Pine Nuts & Feta from Books n' Cooks

Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:

Chocolate Caramel Muffins from The PinterTest Kitchen

Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections

Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes

Espresso Coffee Cake from Rants From My Crazy Kitchen

Peach Brown Butter Coffee Cake from The Redhead Baker

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


  1. Hi Carlee, I don't think I made your banana oatmeal once this winter, and I have no idea why as my lot really enjoy it. I have been told I can buy maple syrup on the isalnd now, so maye I'll have to invest in a bottle (if it doesn't cost an arm and a leg!). Pinning this recipe for future reference.


    1. I didn't make it this winter either. I made so many other flavors, I never had the chance! I need to make some as soon as possible!

  2. Yum! We love baked oatmeal in our house and I made a similar one around Easter - super yummy!

  3. I made an instant pot carrot cake oatmeal so I know that this baked version is a winner.

    1. Dessert inspired oatmeal is almost always a winner in my book!

  4. I love to bake carrot cake but never did with oatmeal yet. Going to give it a try soon. Thanks for a great share but can I replace maple syrup with honey?

    1. Honey would be a great substitute! I hope you love it!

  5. What a great way to start your day! This sounds delicious, and definitely something you would feel good about indulging in!

    1. It's a great way to get your fix without the guilt!


Thank you so much for taking the time to read and comment. I love reading your ideas!