Carrot Cake Oatmeal Cake

Recipe: Carrot Cake Oatmeal Cake

Oatmeal is a healthy breakfast option full of satiating fiber, but eating a simple bowl of oatmeal each day can get boring. Blending your typical oatmeal ingredients into a batter and baking it serves up your morning oats in the form of a fluffy cake. You can blend the batter the night before and then pop it in the oven in the morning so you have breakfast ready in just 25 minutes.

This recipe is reminiscent of carrot cake — full of carrots, walnuts, and warm spices. You can top the cake with yogurt as “frosting” for some additional protein.


  • ¼ cup unsweetened applesauce
  • ¼ cup unsweetened soy milk
  • 1 tablespoon maple syrup
  • 1 tablespoon almond butter
  • Dash vanilla extract
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • Pinch salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup shredded carrots
  • 1 tablespoon chopped walnuts
  • Optional Greek yogurt, carrots, and walnuts for topping


Preheat the oven to 350 degrees Fahrenheit and lightly grease a small ramekin or Pyrex dish. Combine all ingredients in a blender and blend until smooth. Transfer to ramekin and bake for 20-25 minutes, until baked through. Let cool and top with optional toppings if desired.

Yields 1 serving

Per serving: 415 calories, 11.8 g protein, 57.3 g carbohydrates, 8.5 g fiber, 21.7 g sugars, 17.9 g fat, 2.2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 237 mg sodium, 501 mg calcium, 0.7 g omega-3 fats, 4963 IU vitamin A, 2.4 mg vitamin C, 4.1 mg vitamin E, 3.2 mg iron, 1.3 mg zinc

Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit

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