
This Carrot Cake Oatmeal Bake is a wholesome breakfast option that captures the bold flavors of the classic carrot cake dessert without any added sugar. Perfect for meal prepping or a comforting weekend brunch, these baked oats offer a nutritious twist on a beloved treat.
Makes 6 servings
Made with hearty rolled oats and freshly grated carrots, warm spices such as cinnamon, ginger, nutmeg, and a hint of vanilla enhance the flavor, while a splash of milk and a touch of applesauce to keep the texture moist and cake-like.
Meal prepping this Carrot Cake Oatmeal Bake is the perfect way to bring cozy, autumnal flavors into your morning routine. On a crisp fall morning, there’s nothing better than enjoying this carrot cake oatmeal bake packed with grated carrots, warm cinnamon, nutmeg, and a touch of cream cheese frosting. The comforting aroma satisfies that sweetness we all crave.
What are the benefits of incorporating oats in your diet?
Oats are a nutritional powerhouse, offering a wide range of health benefits that make them a smart addition to almost any diet. Rich in soluble fiber—particularly beta-glucan—they help lower LDL (“bad”) cholesterol levels and support heart health.
Oats also aid in stabilizing blood sugar, making them an excellent choice for people with diabetes or anyone looking to maintain steady energy throughout the day. Additionally, oats promote satiety, making them helpful for weight management.
What ingredients do I need to make this Carrot Cake Oatmeal Bake?
- Quick cooking oats-be sure to use quick cooking. Use gluten-free if desired.
- Brown sweetener- I like to use Lakanto Brown monkfruit sweetener or Truvia brown sweetener
- Baking powder-leavening agent.
- Sea salt-for flavor.
- Cinnamon- for flavor.
- Ginger-for flavor.
- Nutmeg-for flavor.
- Vanilla extract– for flavor.
- Egg– binding agent.
- Unsweetened applesauce-for moisture. Used in place of oil or butter.
- Skim milk- for moisture and added protein. I like to Fairlife skim milk for added protein
- Finely grated carrots-as well as for garnish.
- Light cream cheese-softened. Used in the frosting.
How do I make this Carrot Cake Oatmeal Bake?
Preheat the oven to 350 degrees.
Spray a 8″x8″ baking dish with non stick cooking spray. Set aside.
In a large bowl, stir together the oats, sweetener, salt, baking powder, cinnamon, ginger, nutmeg and vanilla extract until combined.

Whisk in egg, unsweetened applesauce, skim milk, and carrots.

Whisk until well combined.
Spread batter evenly into a baking dish.

Bake for about 15-20 minutes, or until golden and an inserted toothpick comes out cleanly from the middle.

While it is baking, whisk together all of the frosting ingredients until smooth, adding more or less milk to get the consistency you desire.

Remove from oven and let it cool slightly. Spread frosting over the oatmeal bake.
Garnish with grated carrots, if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients:
- 1 1/2 cups quick cooking oats, use gluten-free, if desired.
- 1/4 cup brown sweetener -I like to use Lakanto Brown monkfruit sweetener
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup unsweetened applesauce
- 3/4 cup skim milk- I like to Fairlife skim milk for added protein
- 3/4 cup finely grated carrots
Ingredients for the frosting:
- 2 Tbsp light cream cheese, softened
- 1 Tbsp skim milk
- 1/2 tsp cinnamon
- 2 tsp brown sweetener -I like to use Lakanto Brown monkfruit sweetener
Directions:
- Preheat the oven to 350 degrees.
- Spray a 8″x8″ baking dish with non stick cooking spray. Set aside.
- In a large bowl, stir together the oats, sweetener, salt, baking powder, cinnamon, ginger, nutmeg and vanilla extract until combined. Whisk in egg, unsweetened applesauce, skim milk, and carrots. Whisk until well combined.
- Spread batter evenly into a baking dish.
- Bake for about 15-20 minutes, or until golden and an inserted toothpick comes out cleanly from the middle.
- While it is baking, whisk together all of the frosting ingredients until smooth, adding more or less milk to get the consistency you desire.
- Remove from oven and let it cool slightly. Spread frosting over the oatmeal bake. Garnish with grated carrots, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Makes 6 (1/6th of 8×8) servings
1 WW Point® per serving
How do I track this recipe in my WW app?
Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®
The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.
Carrot Cake Oatmeal Bake

This Carrot Cake Oatmeal Bake is a wholesome breakfast option that captures the bold flavors of the classic carrot cake dessert without any added sugar. Perfect for meal prepping or a comforting weekend brunch, these baked oats offer a nutritious twist on a beloved treat.
Author: thepounddropper.com
Ingredients
- 1 1/2 cups quick cooking oats
- 1/4 cup brown sweetener
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup unsweetened applesauce
- 3/4 cup skim milk- I like to Fairlife skim milk for added protein
- 3/4 cup finely grated carrots
Ingredients for the frosting:
- 2 Tbsp light cream cheese, softened
- 1 Tbsp skim milk
- 1/4 tsp cinnamon
- 2 tsp brown sweetener
Instructions
- Preheat the oven to 350 degrees.
- Spray a 8"x8" baking dish with non stick cooking spray. Set aside.
- In a large bowl, stir together the oats, sweetener, salt, baking powder, cinnamon, ginger, nutmeg and vanilla extract until combined.
- Whisk in egg, unsweetened applesauce, skim milk, and carrots. Whisk until well combined.
- Spread batter evenly into a baking dish.
- Bake for about 15-20 minutes, or until golden and an inserted toothpick comes out cleanly from the middle.
- While it is baking, whisk together all of the frosting ingredients until smooth, adding more or less milk to get the consistency you desire.
- Remove from oven and let it cool slightly. Spread frosting over the oatmeal bake.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Makes 6 (1/6th of 8x8) servings
1 WW Point® per serving
Notes
Smartpoints: GREEN/BLUE: 3 Smartpoints per serving PURPLE:1 WW SmartPoint® per serving
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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CLICK FOR WW APP
-
Natural Unsweetened Applesauce
-
8x8 Ultra Cuisine Nonstick Square Cake Pan
-
Ground Nutmeg - 16 oz.
-
Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
-
McCormick Cinnamon Sticks
-
McCormick Pure Vanilla Extract, 16 fl oz (All Natural, Non-GMO, No Corn Syrup)
-
Bob's Red Mill Gluten Free Organic Quick Cooking Oats
-
Amazon Brand - Happy Belly Quick Cook Oats
-
Truvia Brown Sugar Blend
-
Lakanto Brown Monk Fruit Sweetener with Erythritol - Brown Sugar
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 3gCholesterol: 35mgSodium: 235mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 6g
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