Baked carrot cake oatmeal

Baked carrot cake oatmeal

Green Kitchen At Home
Cooking time
45 mins
David Frenkiel

This is a family classic and instant favourite among many of our readers. We love baked porridge and included a berry version in our first book. This one flirts with the carrot cake concept, using shredded carrots, warm spices, sweetness from raisins – all of it tucked into an oaty cake topped with sweet and crunchy nuts and seeds.

We often make the recipe in a muffin tin and bake the muffins for a slightly shorter amount of time – they are also a hit. See tips below for a vegan version.


Quantity Ingredient


Quantity Ingredient
2 free-range eggs
500ml plant-based milk of choice
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground vanilla
or 2 teaspoons vanilla extract
A pinch sea salt
200g carrots, peeled
200g rolled oats
1 handful raisins


Quantity Ingredient
150g nuts of choice, (e.g. walnuts, pecans or hazelnuts)
100g pumpkin or sunflower seeds
3 tablespoons pure maple syrup or runny honey
2 tablespoons virgin coconut oil

To Serve

Quantity Ingredient
full-fat plain unsweetened yoghurt


  1. Preheat the oven to 180°C and grease a 30 x 20 x 5 cm ovenproof dish. Or a 25 cm round dish.
  2. Crack the eggs into a large mixing bowl, add the milk, baking powder, spices, vanilla and salt and whisk until combined. Grate the carrots and transfer them to the bowl, add the oats and raisins and mix until combined. Pour the porridge into the dish and set aside while you prepare the topping.
  3. Roughly chop the nuts, transfer to a medium-sized mixing bowl, add the rest of the topping ingredients and, using your hands, rub the oil and maple syrup or honey into the nuts and seeds until well coated. Scatter the topping over the porridge and bake for about 35 minutes or until the oats have absorbed the liquid and the topping is golden and crunchy.
  4. Serve warm, topped with a dollop of yoghurt.


  • For a nut-free alternative, replace the nuts with more pumpkin or sunflower seeds.

    For a vegan alternative, replace the eggs with 2 tbsp of chia seeds soaked in 6 tbsp of filtered water for 20 minutes.
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