This post may contain affiliate links. Please read our disclosure policy.
I never want the Baked Oats trend to end so today we’re making a CARROT Cake version of it. This one is a *little* less cakey and has a texture more similar to oats. It’s SO DELICIOUS and I can’t wait to see y’all making it.
I’m keeping this ULTRA short and simple today because I’m trying to take Friday’s off and get outside more :)
This recipe is based heavily off of my original Baked Oats recipe except I left out the peanut butter and folded in shredded carrots and walnuts before baking. I LOVE how it turned out and will definitely be making this one a lot.
If you make it, please let me know what you think!
Carrot Cake Baked Oats
Ingredients
- 1 banana, large, ripe
- ¼ cup maple syrup
- ⅔ cup milk, plant based as desired
- 1 teaspoon vanilla
- 1 cup old fashioned oats
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- pinch salt
- ¾ teaspoon cinnamon
- ⅓ cup shredded carrot
- ⅓ cup chopped walnuts
Instructions
- Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).
- Add all ingredients to a blender MINUS the carrot and nuts. Blend until creamy and little to no chunks of the oats remain. Fold in carrots and walnuts.
- Pour batter into the greased baking dish and top with additional shredded carrot and chopped nuts as desired. Bake for 25-30 minutes (mine was perfect at 25 minutes).
- Unlike my original version, this one ends up closer to the consistency of oatmeal (less cakey) but it’s still SO GOOD! ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there! Barbara here from The Netherlands. I love this recipe, I made it already a couple times, the pumpkin version and the carrots version and love it! Mine just need a bit more baking time, around 45 minutes.
Your other recipes look delicious too. Thanks!!
Made this for Mother’s Day brunch. I used frozen carrots from last year’s garden, quick cooking oatmeal and 1/4 c brown sugar instead of maple syrup and topped it with more brown sugar, walnuts and cinnamon. I drizzled a mixture of maple syrup, icing sugar and cinnamon on each piece. Amazing! It’s like dessert for breakfast! I’d post a picture if I knew how!
Can I make these in muffins tins so I can prep for the week?
Thanks!
I actually still haven’t tried that but I think it would work well!
What did you drizzle over the top of it? I don’t see that in the recipe and really want to try it. Looks delicious!
I wanted something like you’d have on carrot cake so I used some leftover room temp cream cheese (can use vegan!) and whisked it together with powdered sugar and a splash of almond milk