Carrot Cake Baked Oatmeal Recipe

Carrot Cake Baked Oatmeal

Serves 9

Make carrot cake for breakfast with this baked oatmeal. Perfect for a crowd, this recipe is easy to assemble, with minimal active time. The oatmeal maintains a fluffy texture and despite having a cream cheese topping, its sweetness is perfectly balanced. A delicious treat for a delightful morning meal!


  • 1 cup chopped pecans, divided use
  • 1 cup unsweetened shredded coconut, divided use
  • 2 cups rolled oats
  • 2 carrots, grated (1 cup packed)
  • 1/2 cup brown sugar, packed
  • 1/2 cup golden raisins
  • 2 tablespoons diced candied ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 cups milk, (any variety)
  • Topping:
  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon lemon juice


  1. Preheat oven to 375°F. Butter an 8-inch square baking dish.
  2. In a large bowl, combine 1/2 cup pecans, 1/2 cup coconut, and all other dry oatmeal ingredients. Carefully stir in milk. Pour into prepared baking dish and bake 20 minutes.
  3. While oatmeal is par-baking, prepare topping. In a small bowl, beat together topping ingredients until smooth.
  4. Remove oatmeal from oven and sprinkle with remaining pecans and coconut. Return to oven and bake an additional 30 to 40 minutes until golden and crispy on top.
  5. Spread top with cream cheese mixture while still warm, and serve immediately.


Amount Per Serving (based on 9 servings)
Calories: 480 undefined
Fat: 27 g
Saturated Fat: 13 g
Trans Fat: 0 g
Cholesterol: 35 mg
Sodium: 290 mg
Carbohydrates: 54 g
Fiber: 6 g
Sugar: 36 g
Added Sugars: 23 g
Protein: 9 g
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