Carrot Cake Oatmeal Bake

Name: Carrot Cake Oatmeal Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 serving
Ingredients: 1/4 cup vanilla protein powder (30g); 1 cup quick oats (80g); 1/4 cup granular sweetener of choice; 2 Tbsp oat flour (15g); 2 Tbsp coconut flour (14g); 1 tsp baking powder; 1/2 tsp EACH: salt, cinnamon, nutmeg; 1/2 cup canned pumpkin (120g); 1/2 cup unsweetened applesauce (122g); 1/2 cup unsweetened almond milk (120g); 1/4 cup maple syrup (60g); 1 large egg; 1 tsp vanilla extract; 2 cups loosely packed carrots (175g); 8 oz cream cheese; 2 Tbsp maple syrup (30g); 1 tsp pure vanilla extract; 1/2 cup monk fruit confectioner’s sugar (72g)

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
9
Calories
166 kcal
Course
Breakfast
Cuisine
American

Carrot Cake Oatmeal Bake

Heidi Hunt

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This Easy Carrot Cake Oatmeal Bake is healthy enough for breakfast and tasty enough for dessert! Packed with protein and fiber to leave you feeling full and satisfied, you will find yourself coming back to this recipe time and time again!!

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Ingredients

Servings

Dry ingredients:

1/4 cup vanilla protein powder (30g)
1 cup quick oats (80g)
1/4 cup granular sweetener of choice
2 Tbsp oat flour (15g)
2 Tbsp coconut flour (14g)
1 tsp baking powder
1/2 tsp EACH: salt, cinnamon, nutmeg

Wet ingredients:

1/2 cup canned pumpkin (120g)
1/2 cup unsweetened applesauce (122g)
1/2 cup unsweetened almond milk (120g)
1/4 cup maple syrup (60g)
1 large egg
1 tsp vanilla extract
2 cups loosely packed carrots (175g) finely grated*

Vanilla Maple Cream Cheese Frosting:

8 oz cream cheese I used reduced fat
2 Tbsp maple syrup (30g)
1 tsp pure vanilla extract
1/2 cup monk fruit confectioner’s sugar (72g) or regular

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Instructions

Carrot Cake Oatmeal Bake:

Preheat the oven to 350 degrees F. Line a 8 x 8-inch dish with parchment and/or spray with cooking spray,
In a small bowl, whisk together all the dry ingredients.
In a medium sized bowl, whisk the egg. Then add the rest of the wet ingredients (except the carrots) and whisk again until combined. Then fold in the grated carrots.
Add the dry ingredients to the wet ingredients and stir until ingredients are mixed well. Then transfer batter into the prepared baking dish.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.

Vanilla Maple Cream Cheese Frosting:

In a large bowl using a handheld mixer (or stand mixer fitted with a paddle or whisk attachment), beat the cream cheese, maple syrup and vanilla together on high speed until smooth.
Add the confectioner’s sugar. Beat on low speed for 1 minute or until thoroughly mixed.
Allow oatmeal bake to cool to room temperature before frosting (otherwise it may melt off). You can also store the frosting separately from the bake which I like doing usually since it's less messy this way.

Notes

This oatmeal bake is recommended to eat chilled (I think it's best that way, especially with the frosting!) Let sit in the fridge overnight for best results. But it is yummy warmed and topped with nut butter too.
*The finer you can grate the carrots, the better and the more moist this bake will be! I would NOT recommend replacing with matchstick carrots for convenience because they do not add nearly as much moisture as the freshly grated carrots do.
To make dairy-free: use dairy-free cream cheese
Carrot Cake Oatmeal Bake without Frosting:
Nutrition for 1/9 of recipe (89g): 91 calories 12.9C | 2F | 5.3P
MFP entry: LFF Carrot Cake Oatmeal Bake No Frosting

Nutrition Information

Show Details

Serving 1/9 of bake w/ frosting (126g) Calories 166kcal (8%) Carbohydrates 17.8g (6%) Protein 7.1g (14%) Fat 7.4g (11%) Saturated Fat 3.6g (18%) Fiber 2.7g (11%) Sugar 7.5g (15%)