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Baked Carrot Cake Oatmeal

Prep Time15 mins
Cook Time35 mins
Servings: 10 servings


For the baked oatmeal:

  • cups old fashioned oats
  • ¾ cup chopped pecans
  • cups shredded carrots
  • ¾ cup golden raisins
  • teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup plus 2 tablespoons brown sugar divided
  • 4 tablespoons butter unsalted, melted
  • 2 cups whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

For the cream cheese frosting:

  • 6 ounces cream cheese softened
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract


  • Preheat oven to 350 degrees. Grease a 9x13 baking dish with nonstick spray. Set aside. Set a large skillet over medium heat. Add oats and pecans. Toast them for about 5 minutes, or until you see them start to brown. Stir occasionally. Remove from heat.
  • In a large bowl, whisk toasted oats and pecans, shredded carrots, raisins, baking powder, spices, salt, and 1/2 cup of brown sugar until evenly combined. Whisk in melted butter until combined.
  • In a separate medium bowl, whisk eggs, milk, and vanilla together until combined. Pour into dry ingredients and fold together just until combined. Do not overmix!
  • Pour oatmeal into prepared baking dish. Sprinkle remaining 2 tablespoons of brown sugar over the top. Prepare cream cheese icing by whisking together softened cream cheese, sugar, and vanilla together. Scoop into a plastic storage bag. Cut off a corner of the bag and squeeze out the icing through that hole into diagonal stripes on the oatmeal in the baking pan.
  • Bake oatmeal until set and no liquid remains, about 35 minutes. Remove from oven and let cool for 10 minutes before scooping into servings.


Recipe adapted from Molly Yeh