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Oatmeal Carrot Cake

Oatmeal carrot cake with a moist, dense oat-based crumb and warm spice flecks, baked in an 8x8 pan until golden at the edges. Topped with a simple cream cheese drizzle so each oat carrot cake bar square has visible shredded carrot and a soft, tangy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Oatmeal carrot cake
  • 2 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 1 salt Pinch
  • 2 cup shredded carrots about 3 medium
  • 2 eggs
  • 0.5 cup maple syrup or honey
  • 0.33 cup milk
  • 0.25 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 0.5 cup raisins or chopped walnuts optional
Cream cheese drizzle
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • 2.5 tbsp milk 2–3 tablespoons

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease an 8x8 baking dish.
  2. Set out the dish so it’s ready for pouring once the batter is mixed.
Mix the dry ingredients
  1. Mix rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl until evenly combined.
  2. Break up any oat clumps so the spice flecks spread throughout the batter.
Mix the wet ingredients
  1. Whisk eggs, maple syrup or honey, milk, melted coconut oil, and vanilla extract in a separate bowl until smooth.
  2. Stir in shredded carrots so the mixture looks evenly speckled with carrot.
Combine and fold
  1. Combine wet and dry ingredients and fold until no dry streaks remain.
  2. Fold in raisins or chopped walnuts if using, distributing them through the batter.
Bake
  1. Pour the batter into the prepared dish and smooth the top for even baking.
  2. Bake for 30–35 minutes at 350°F until the center is set and the edges are golden.
Drizzle and serve
  1. Let the cake cool completely before adding the drizzle so it stays as a distinct layer.
  2. Beat cream cheese, powdered sugar, and milk until smooth, then drizzle across the cooled cake.
  3. Slice into squares and serve, showing the shredded carrot and warm spice flecks in each piece.

Notes

For best texture, use finely shredded carrots and measure oats accurately for a dense, tender crumb. Store covered in the refrigerator for up to 4 days; freeze baked squares (without drizzle) for up to 2 months, then thaw and drizzle before serving. To make it gluten-free, use certified gluten-free rolled oats.