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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 and topped with a cream cheese drizzle. This oat carrot cake bar style slice is like a wholesome baked oats dessert-meets-breakfast square.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Oatmeal carrot cake batter
  • 2 cup rolled oats rolled oats provide the oat-based cake texture
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 1 salt pinch of salt
  • 2 cup shredded carrots about 3 medium carrots
  • 2 eggs
  • 0.5 cup maple syrup or honey use 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 tbsp milk start with 2 tablespoons, add 1 more if needed

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease an 8x8 baking dish so the cake releases cleanly.
Mix the dry ingredients
  1. In a large bowl, mix rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined; look for uniform spice flecks throughout.
Mix the wet ingredients
  1. In a separate bowl, whisk eggs, maple syrup or honey, milk, melted coconut oil, and vanilla extract until smooth and glossy.
  2. Stir in shredded carrots and mix until the carrots look evenly coated.
Combine and flavor the batter
  1. Add the wet mixture to the dry ingredients and fold just until no dry streaks remain.
  2. Fold in raisins or chopped walnuts if using for visible bursts throughout the batter.
Bake
  1. Pour the batter into the prepared dish and smooth the top.
  2. Bake for 30–35 minutes at 350°F until the center is set and the edges turn golden brown; a toothpick should come out mostly clean.
Make the drizzle and finish
  1. Beat cream cheese, powdered sugar, and milk until smooth and pourable, pausing to scrape the bowl for a lump-free drizzle.
  2. Let the cake cool, then drizzle the cream cheese mixture across the top and slice into squares to serve.

Notes

For clean slicing, cool the oatmeal carrot cake until warm rather than hot, then refrigerate leftovers in an airtight container for up to 4 days. Freezing is yes—wrap individual squares and freeze up to 2 months, thaw in the fridge overnight. For a gluten-free oatmeal cake swap, use certified gluten-free rolled oats. If the drizzle is too thick, add milk 1 teaspoon at a time until it ribbons from the spoon.