If you love cake for breakfast but still want a nourishing start to the day, this Carrot Cake Baked Oats recipe is perfect for you. It’s also lovely as an afternoon snack, and I’ve even cut it into bite-sized pieces (once cooled) to bring along to gatherings as a sweet but nourishing treat.
This recipe brings together two of my favorites—carrot cake and warm, cozy oats. It feels so indulgent, but it’s full of fiber, healthy fats, and protein to keep you satisfied. You can enjoy it hot or cold, and it’s one of those meals I genuinely look forward to.
The optional protein frosting is such a nice addition, made with vanilla protein powder and thick soy yogurt. The shredded carrots melt right into the oats, adding natural sweetness and extra nutrients, while the cinnamon, nutmeg, and ginger make your whole kitchen smell like a bakery. It’s wholesome, comforting, and so yummy!
Why I love this recipe (as a nutritionist)
- Fiber-rich: 7 g fiber per serving supports digestion and satiety
- Gluten-free: Use certified gluten-free oats if needed
- Meal prep friendly: Keeps well in the fridge for up to 5 days
- Naturally sweetened: Uses carrots, raisins, and maple syrup for gentle sweetness
- Plant-based: 100% vegan and easily adaptable to different dietary needs
Ingredient notes
- Rolled oats: Oats are rich in fiber, especially beta-glucan, which supports heart health and helps keep blood sugar steady.
- Carrots: Add natural sweetness, fiber, and beta-carotene for vitamin A.
- Walnuts: A source of healthy fats, protein, and crunch. Swap with sunflower seeds for a nut-free version.
- Ground flaxseed: Creates a flax egg for binding and adds omega-3s.
- Protein icing: Made with soy yogurt and vanilla protein powder for extra creaminess and a boost of protein.
How to make this recipe (summary)
Start by preheating your oven to 350°F (180°C) and preparing a loaf pan with baking paper and shred the carrots with a box grater.
Make the flax egg by mixing ground flaxseed with warm water and letting it thicken for 5 minutes.
Combine with soy milk, peanut butter, maple syrup, baking powder, and spices in a bowl. Stir in the oats, shredded carrots, raisins, and walnuts until well mixed.
Transfer to the loaf pan and bake for 45 minutes until golden.
Cool slightly before slicing.
Mix protein powder with thick soy yogurt for the optional protein icing. View recipe card below for detailed instructions.
Variations and tips
- Nut-free: Swap walnuts with sunflower and pumpkin seeds
- Storage: Store in an airtight container in the fridge for up to 5 days. If meal prepping, I recommend keeping the icing separate until ready to eat for the best texture.
- Styling: Sprinkle with a little bit of shredded carrots and walnuts or pecans. Note that shredded carrots will get a little dry in the fridge after a few days, so I usually skip this when meal prepping.
- Cooled down: The baked oats will be more fragile when warm. If you want nice, regular pieces, wait until it cools down to slice
- If you like this recipe, you’ll also love our High-Protein Tiramisu Baked Oats or Pumpkin Spice Baked Oats.
Why you’ll love this carrot cake baked oats TLDR
- Protein-packed
- Fiber-rich
- Meal-prep ready
- Cozy spices
- Plant-based
FAQ
- Is this recipe gluten-free? Yes, use certified gluten-free oats if needed.
- How do I store leftovers? Store in an airtight container in the fridge for up to 5 days.
- Can I make it nut-free? Yes, replace walnuts with seeds and peanut butter with sunflower seed butter.
- Do I need the protein icing? It’s optional but adds creaminess and extra protein.
- Can I freeze baked oats? Yes, slice and freeze portions for up to 2 months, then reheat before serving.
Carrot Cake Baked Oats
Equipment
Ingredients
- 2 tbsp (14 g) ground flaxseed
- ¼ cup (60 ml) warm water
- 1½ tsp (4 g) ground cinnamon
- ½ tsp (1 g) ground nutmeg
- ½ tsp (1 g) ground ginger
- 1 tsp (4.5 g) baking powder
- ¼ cup (60 ml) maple syrup
- 2 tbsp (30 g) peanut butter
- 1¼ cups (300 ml) soy milk
- 2 cups (160 g) rolled oats
- 2 carrots - shredded
- ½ cup (70 g) raisins
- ½ cup (60 g) raw walnuts - roughly chopped
Protein Icing
- ½ cup (55 g) vanilla protein powder
- 1 cup (240 g) thick soy yogurt - Greek-style yogurt
Instructions
- Preheat your oven to 350F (180C) fan forced. Line a loaf pan (9.5x5x2.5in) (24x13x6.5cm) with baking paper.
- In a small bowl, combine the ground flaxseeds with warm water to create a flax egg. Allow it to set for about 5 minutes.
- In a large mixing bowl, combine the flax egg, cinnamon, nutmeg, ginger powder, baking powder, maple syrup, peanut butter, and soy milk. Mix well.
- Stir in the rolled oats, shredded carrots, raisins, and chopped walnuts until well combined.
- Transfer the mixture to the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 45 minutes, on the middle rack, until the top is golden brown.
- Prepare the icing: mix the yogurt and protein powder until homogeneous.
- Allow the baked oats to cool slightly before slicing. The longer it cools, the firmer it gets and the easier it is to slice. Top with the protein icing, and optionally some extra shredded carrots and walnuts.
