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. If you love this one, my high-protein blueberry baked oats, apple cranberry baked oatmeal, and brownie baked oats are next on the rotation.
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 Apple Pie Baked Oats, 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
Yes, use certified gluten-free oats if needed.
Store in an airtight container in the fridge for up to 5 days.
Yes, replace walnuts with seeds and peanut butter with sunflower seed butter.
It is optional but adds creaminess and extra protein.
Yes, slice and freeze portions for up to 2 months, then reheat before serving.
Yes, any plant milk works.
2 medium carrots, about 60 to 70 g each.
Yes. Bake for around 25 to 30 minutes (a reader confirmed 30 minutes works perfectly for mini cupcakes). Let them cool completely before removing from the pan so they hold their shape.
Yes, add some vanilla protein powder to the batter along with a bit more milk. My high-protein blueberry baked oats is a good template for the ratios.
Use rolled oats, not quick oats or steel-cut. Rolled oats absorb the most liquid and give the right baked-oats texture.
Natural peanut butter (99% peanut, salt, no oil). Smooth or crunchy both work.
The grittiness usually comes from the protein powder, especially natural pea proteins without fillers. You can skip the protein powder and use a vanilla yogurt instead (soy or similar keeps the protein up). I use Happy Way vanilla.
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.
Notes
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Since carrots vary in size, please specify the quantity of carrots that should be used.
2 medium size carrots, hope you love it!
The oats were delicious! I am challenged though by the yogurt and protein powder “icing”. Due to the protein powder, the texture was gritty and off-putting. I used a vanilla pea protein powder. Is there something better to use to prevent this?
So glad you loved the oats! 💛 The icing texture can definitely vary depending on the protein powder — some pea proteins, especially the more natural ones without fillers or flavoring, can be a bit gritty. You can absolutely skip the protein powder and just use a vanilla yogurt instead (soy or similar is great for keeping the protein up).
For reference, I use Happy Way vanilla in this and it works beautifully!
I wish you specified a measurement for the grated carrots and then put in brackets (about 2 medium). I have shredded carrots in the freezer… Other than that, this recipe sounds delicious.
Hoi Erica, a medium carrot is usually 60 to 70g. Hope this helps!
What can I use instead of protein powder
Hey Jill, you could just skip it, and enjoy it with some vanilla yogurt 🙂
I love this recipy. Have baked the cake several times. Thank you Sarah for your delicious recipies.
Hey Ines, thank you for your review, I’m so happy you’re loving this recipe 💚
I made this and I loved it and recommended it to all my friends!! I normally don’t add icing when a recipe suggests, but the icing for this one just completes it! It’s exactly like having a slab of carrot cake for breakfast – what’s not to love?! The best baked oats recipe I have tried for ages and will be repeating this one again and again! Thanks!
Hey Katy, I’m so happy you loved it, thank you for your comment 💚
Wow, I loved this guilt free treat! Not being vegan, it is the first time I’d used flaxseed as an egg substitute. I didn’t ice it, I sliced it and put olivani butter substitute. It kept me full through the afternoon lag! Even Mr “I dislike carrot cakes” ate some and admitted he liked it!
Haha so glad Mr “I dislike carrot cakes” approved it too! Thanks for your review Lynne 💕
Loved this recipe! Very easy to make which is what I needed. I did not have walnuts so substituted cashews and I had to skip the icing. The cake is filling and tasty. 3 others in my family liked it and I will be putting it on the rotation.
Thank you!
Hey Chris, I’m so happy to hear you and your family loved it! Thank you for sharing 💚
Hi Sarah can this be kept in the freezer? Thanks for such a beautiful recipe! I will be having this for breakfast.
I think it will without the frosting! I’m so happy you’re enjoying it 💚
This recipe sounds delicious! Cant wait to try it. Can I use almond milk instead of soy milk?
Absolutely, any milk will work, let us know how you go 💚
Can a different plant milk be used like almond?
I think any milk will work 🙂
Hi could you premake the night before but bake in morning?
Thanks
I have not tried, but I think it would be fine, let us know if you try 🙂
Could the flax seed egg be substituted for an actual egg in this recipe? If so would you use just one?
Cant wait to try this either way, it sounds delicious!
I’m not sure, I have not cooked with eggs in a long time 🙂
Im going to try now w an egg, will let you know if its good..fairly confident will be delish
I did it it worked!also played round w recipe a lot. Its robust. Great staple.
Thanks heaps 💚
Did you try with one egg or two?
This was good, especially with the sauce. I used large flake oats (and it was a bit “lumpy” as a result) so I think I would blend at least 1/3 of the oats to make into a flour of sorts next time.
Hey Julie, I’m glad you liked it! Let us know how you go with the oat flour 🙂
Hi. I was wondering if you could substitute almond meal/flour (or perhaps a mix with coconut flour or a bit more ground flax?) for the oats. I did a quick look online and I’m not seeing a lot of info. TY! Carrot cake is my ALL TIME FAVORITE FOOD and your recipe looks amazing!
I have not tried, let us know if you do 🙂
What type of peanut butter do you prefer?
I always use natural peanut butter (99% peanut, salt, no oil). Smooth or crunchy can be used here 🙂
Hi! Do you think this would work in a 8×8 in baking pan?
I think it will, but it might be fairly thiner, so you might want to twist the cooking time a bit 🙂
Can’t wait to try these! My oven doesn’t have a fan – I’m wondering how that changes the cooking time?
I’m not sure where I went wrong. Mine was way too liquidy. Baked for an additional 20 minutes and that helped slightly. I guess maybe next time I’ll use less liquid. Otherwise the taste was delicious.
Oh no, I’m surprised to hear that, did you use rolled oats?
I am not vegan or vegetarian but I love watching your videos! This is the first recipe I’ve tried mostly because it’s “carrot cake” and baked oats all at the same time. It turned out moist and yummy! I made a cream cheese frosting with real cream cheese and monk fruit powdered sugar.
I also have to say I’ve tried baked oatmeal recipes before and have been disappointed so much I went back to just making oatmeal. Thank you for this delicious breakfast/dessert
I’m so happy to hear this! Thank you for the lovely feedback 💚
What would happen if made in muffin tins? Excited to try this recipe 😊
Love this idea! You might want to reduce the cooking time, I have not tried it but I would guess 25 to 30 minutes woudl do. Let us know if you try it 🙂
This recipe was delicious, I meal prepped this for breakfasts during the week. It kept well for 4 days, the 5th portion was eaten by my hubby (said he couldn’t tell that it was vegan) I’ll be making this again , thanks for the recipe 🌟🌟🌟🌟🌟
Hi Dawn, thank you so much for letting me know, I’m so happy you enjoyed it! Yes it holds up so well doesn’t it?! We were finishing it on the 5th day and it was still so good. 🥰