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Carrot cake slice on a white plate with eggs in the background.
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Baked Oatmeal Carrot Cake

Course Dessert, Snack
Cuisine American
Keyword Eggs, Applesauce, Oatmeal, Cinnamon, Shredded Carrot, Raisins, Maple Syrup, Nutmeg, Walnuts, Rolled Oats, Quick Oats, Carrot, Oats, Milk, Almond Milk, Carrots
Cooking Method Oven, Stovetop
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 285kcal
Author Recipe adapted from: Cookie and Kate

Equipment

  • 9x9-inch Baking Pan
  • Small Bowl
  • Large Bowl
  • Oven

Ingredients

  • 3 cups Oats Old-fashioned
  • ⅔ cup Walnuts Optional; chopped
  • 2 teaspoons Cinnamon Ground
  • ¼ teaspoon Allspice
  • ¼ teaspoon Nutmeg Ground
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 ¾ cups Milk
  • ⅓ cup Maple Syrup Or honey or sugar
  • 2 Eggs Large
  • 3 Tablespoons Butter Unsalted; melted and cooled
  • 2 teaspoons Vanilla Extract
  • ½ cup Applesauce Unsweetened
  • 1 ½ cups Carrots Grated
  • ½ cup Raisins Optional

Instructions

  • Preheat oven to 375°F.
  • Melt the butter and let cool.
  • Optional: toast the chopped walnuts for 4 to 5 minutes until fragrant.
  • Grease a 9x9-inch baking pan.
  • In a smaller bowl, mix the milk, maple syrup (or honey or sugar), eggs, butter, vanilla, and applesauce.
  • In a larger bowl, whisk together the oats, nuts (optional), spices, baking power, and salt.
  • Mix the wet ingredients into the dry ingredients, then fold in the carrots and raisins.
  • Bake for 40 to 45 minutes until the top is golden.
  • Let cool for a few minutes before serving.

Nutrition

Calories: 285kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 297mg | Potassium: 395mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4293IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg