![['Close-up view of a slice of Carrot Cake Baked Oatmeal topped with pecans and raisins.', 'Side angle photo of Carrot Cake Baked Oatmeal displaying its moist texture and ingredients.', 'A delicious portion of Carrot Cake Baked Oatmeal garnished with grated carrots and nuts.', 'Appetizing slice of Carrot Cake Baked Oatmeal revealing layers of oats and spices.']](https://timetocooks.com/wp-content/uploads/2026/07/carrot-cake-baked-oatmeal_1_U1-300x300.webp)
Carrot Cake Baked Oatmeal
A delicious and wholesome baked oatmeal featuring carrots, raisins, and pecans, perfect for a nutritious breakfast or snack.
Ingredients
Dry ingredients
- 2 1/2 cups rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking powder
Wet ingredients
- 2 eggs eggs
- ¼ cup coconut palm sugar can substitute dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups unsweetened coconut milk can substitute almond milk
- ¼ cup melted coconut oil
- 1 ½ cups finely grated carrots
- 1 cup raisins
- ½ cup chopped pecans
For serving
- to taste N/A pure maple syrup for serving
Instructions
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in a bowl; whisk wet ingredients in another.
- Combine wet and dry, then fold in carrots, raisins, and pecans.
- Distribute batter into a greased muffin pan and bake for 30 minutes.
- Serve warm with maple syrup.
Notes
Use fresh grated carrots for best flavor and texture.