Baked Oatmeal Carrot Cake

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

Course Dessert, Snack

Cuisine American

Keyword Shredded Carrot, Raisins, Maple Syrup, Nutmeg, Walnuts, Rolled Oats, Quick Oats, Carrot, Oats, Milk, Almond Milk, Carrots, Eggs, Applesauce, Oatmeal, Cinnamon

Cooking Method Oven, Stovetop

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

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