Best Carrot Cake Oatmeal Recipes

CARROT CAKE OATMEAL WHOOPIE PIES, WITH PINEAPPLE CREAM CHEESE FILLING RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350F. Line two baking sheets with parchment paper or a Silpat baking mat. (I used a Norpro Muffin Top baking pan, but this isn't mandatory.) In the bowl of a stand mixer, with the paddle attachment (or a hand held mixer), combine the sugars and butter. Beat until fluffy--about 3 to 4 minutes. Add the vanilla and eggs, and beat until well combined. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Slowly add the flour mixture to the butter mixture; mix on low speed until just combined. Stir in the oats, carrots and raisins with a spatula. Using a medium ice cream scoop, scoop dough onto the prepared sheets, leaving at least 2 inches between cookies. Gently press the cookies until flat. Bake between 12-15 minutes, turning halfway through to ensure even baking. They should be lightly golden brown around the edges. NOTE: These make 8 HUGE whoopie pies, so user a smaller scoop to make smaller whoopie pies. Reduce the baking time between 10-12 minutes each. Transfer to a wire rack to cool completely. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) To assemble the whoopie pies, turn one cookie with the baked bottom facing up. Scoop some filling, and gently press another cookie on top. Wrap in plastic wrap. Keep whoopie pies refrigerated, and bring to room temperature about 30 minutes before eating. Stores for up to 5 days, refrigerated.

CARROT CAKE OATMEAL

Steps:

• Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
• While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
• Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

CARROT CAKE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
• Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

CARROT CAKE BAKED OATMEAL

Steps:

• For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
• For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
• Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
• To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
• Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.

CARROT CAKE OATMEAL

Steps:

• In a 4-qt. slow cooker coated with cooking spray, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired.Pressure-cooker method: In a 6-quart electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, sprinkle with brown sugar.

CARROT CAKE-OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.

CARROT CAKE CHEWY OATMEAL BARS

Steps:

• 1. Preheat oven to 350° Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water
• 2. In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat
• 3. To a mixing bowl add the cake mix, drained carrots and raisins(are in the box), coconut, nuts, oatmeal and egg. Mix by hand until blended
• 4. Pour in the melted brown sugar, butter mixture and stir until well mixed
• 5. Spread evenly into a 9x13 inch, lightly greased baking pan
• 6. Bake for 30-35mins.
• 7. Remove from oven and immediately press down on surface of hot cooked bars with spatula.
• 8. Cool and refrigerate before cutting.

CARROT CAKE OATMEAL RECIPE BY TASTY

Steps:

• Stir together rolled oats, grated carrot, raisins, and ½ of the almond milk.
• Store in an airtight container in the fridge overnight. (If you're following the Clean Eating Challenge, you already did this!)
• Combine the carrot-oat mixture, the remaining ½ of the almond milk, honey, vanilla, and cinnamon in a small pot over medium heat.
• Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes.
• Serve immediately, with almonds and Greek yogurt on top.
• Enjoy!

PRESSURE-COOKER CARROT CAKE OATMEAL

Steps:

• In a 6-qt. electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle with brown sugar.

CARROT-OATMEAL SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
• Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
• In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
• In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
• Add the raisin mixture and nuts, mix well and pour into baking pan.
• Bake for 35 minutes or until toothpick inserted in middle comes out clean.

CARROT CAKE CHEWY OATMEAL BARS

Steps:

• Preheat oven to 350 degrees.
• Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water.
• In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat.
• To a mixing bowl add the cake mix, drained carrots and raisins, coconut, nuts, oatmeal and egg. Mix by hand until blended.
• Pour in the melted brown sugar, butter mixture and stir until well mixed.
• Spread evenly into a 9x13 inch, lightly greased baking pan.
• Bake for 30-35 minutes.
• Remove from oven and immediately press down on surface of hot cooked bars with spatula.
• Cool and refrigerate before cutting.

HUMMINGBIRD CARROT CAKE OATMEAL

Steps:

• Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
• Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.

CARROT CAKE-OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix all frosting ingredients, except nuts, with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.

STEEL-CUT CARROT CAKE OATMEAL

Steps:

• To a medium saucepan over medium heat, add the oats, carrot, coconut, milk, water, maple syrup, cinnamon, nutmeg, ginger, and salt. Bring to a boil then reduce heat. Simmer for about 20 - 25 minutes until the oatmeal is tender and creamy. Remove from heat and stir in the vanilla extract.
• Serve with a splash of half-and-half or coconut cream along with shredded coconut, raisins, and walnuts sprinkled over the top if desired.

BAKED OATMEAL CARROT CAKE VERSION

Steps:

• 1. Combine wet ingredients.
• 2. Add dry ingredients.
• 3. Bake in Pam sprayed 8" pan at 350 F for 35-45 minutes.
• 4. Let cool about 10 minutes to set-up a bit before serving.
• 5. Serve topped with yogurt or milk.

OATMEAL CARROT CAKE BREAD

Steps:

• Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
• For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
• In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
• Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
• For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days.
• CREAM CHEESE SPREAD (optional).
• 4 ounces reduced-fat cream cheese, softened
• 2 teaspoons firmly packed brown sugar
• 1/4 teaspoon vanilla.

CARROT CAKE OATMEAL WITH CREAM CHEESE FROSTING

Steps:

• In a medium size pan, heat the grated carrot, oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 5-6 minutes. The fresh carrot gives off quite a bit of water, so this recipe takes a little longer to thicken up. As I have mentioned in many of my oatmeal recipes, I really like utilizing the banana because it adds so much volume to the oats.
• In a separate small-size bowl, add the greek yogurt, 1/8 tsp of stevia, and 1/8 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside.
• Add 1 tsp of vanilla extract, wheat germ, cinnamon, pumpkin pie spice, and stevia, to the oatmeal and stir until incorporated. Pour into a serving bowl and top with the cream cheese mixture and the walnuts.

OATMEAL CARROT CAKE BREAD

Steps:

• Oatmeal Carrot Cake Bread: Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray, line the bottom with parchment paper, then spray the top of the parchment paper with cooking spray. In a medium sized bowl combine the oats and milk and let them soak for about 5 minutes while you prepare the rest of the ingredients. In a large bowl whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Stir the shredded carrots and raisins into the flour mixture. Add the crushed pineapple, Greek yogurt, eggs and vanilla to the oat mixture and whisk together until combined.
• Pour the wet ingredients in with the dry and fold together until just combined with a rubber spatula. Pour the batter into the prepared loaf pan and bake for 40-45 minutes. Check the bread and if it is getting too brown on top cover it lightly with a piece of foil, then bake for another 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 minutes before inverting it on to a wire rack to finish cooling. When the bread is completely cooled top with the cream cheese frosting.
• Cream Cheese Frosting: In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together the cream cheese, vanilla and pinch of salt until smooth. Add in the powdered sugar 1/4 cup at a time until smooth and the desired sweetness is reached. Scrape down the sides and bottom of the bowl between each addition of powdered sugar to ensure a smooth frosting.

CHOCOLATE CARROT CAKE OATMEAL RECIPE BY TASTY

Steps:

• In a small saucepan, mix together the oats, milk, carrots, cinnamon, nutmeg, and ½ Tbsp of maple syrup.
• Let the mixture slowly come to a boil and then simmer on low for 3-4 minutes until carrots are cooked.
• Place the oatmeal in a bowl and top with yogurt, pecans, and the remaining maple syrup.

CARROT CAKE PROTEIN OATMEAL

Steps:

• In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with chopped nuts, cinnamon, low sugar syrup, or vanilla Greek yogurt if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm!