carrot cake Archives - Cooking in my Genes

Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies

Jessica Kostka — Sat, 28 Feb 2026 16:23:05 +0000

Start your day with these healthy carrot cake breakfast cookies.

With the flavours of carrot cake you know and love, they’re packed with wholesome ingredients that make mornings both nutritious and tasty.

These carrot cookies are perfect the perfect start to the day with 5 grams of protein and 4 grams of fiber per cookie! Enjoy for a grab and go breakfast or add these healthy carrot cake cookies to your breakfast plate.

Just like my zucchini oatmeal breakfast cookies, these carrot cake oatmeal cookies are made ever so easily with whole foods ingredients. They make a great grab-n-go breakfast or addition to your breakfast plate. Enjoy these cookies plain or add the yogurt drizzle for more of a carrot cake vibe during carrot cake season!

If you enjoy healthier baked good, try my peanut butter banana oatmeal muffin cups too!

Why choose carrot cake oatmeal breakfast cookies

Easy: You only need 10 minutes of prep time to make these breakfast cookies.
Nutritious ingredients: These cookies are absolutely packed with load of nutritious, good for you ingredients.
Quick: Make these healthy breakfast cookies in just 30 minutes!

Key ingredients and their health benefits

Oats: a combination of rolled oats (or old-fashioned oats) and oat flour provide a good amount of soluble fiber

Carrots: carrots are highly nutritious, packed with beta-carotene (vitamin A), fiber and antioxidants; you’ll use shredded carrots for this recipe

Medjool dates: medjool dates provide a natural energy source and are high in fiber; chop the dates into smaller pieces before using

Ground flaxseed: with both soluble and insoluble fiber, flaxseed is great for your digestive health

Seasonings: ground cinnamon, ground nutmeg and ground all spice are perfect for all of that carrot cake flavour

Walnuts: walnuts are high in ALA which is a plant-based omega 3 so they’re great for your heart health and brain function

Pumpkin seeds: pumpkin seeds, also known as pepitas, are nutrient-dense and packed with magnesium, zinc, antioxidants, and healthy fats

Almond butter: almond butter provides healthy fats to these cookies

Maple syrup: pure maple syrup is a natural sweetener and is lower on the glycemic index; make sure to use ‘pure’ maple syrup or you can substitute with honey

Step by step recipe for carrot cake oatmeal breakfast cookies

Preheat the oven to 375F. Line a large baking sheet with parchment paper.
In a small bowl mix together the rolled oats, oat flour, ground flaxseed, baking soda, ground cinnamon, ground nutmeg, ground all spice, shredded coconut, chopped walnuts and pumpkin seeds. Set aside.
In a large mixing bowl whisk together the egg, maple syrup, almond butter, melted coconut oil, vanilla extract and shredded carrot until combined.
Add the dry ingredients to the wet ingredients and stir until combined. Add the chopped dates and mix until combined.
Use an ice cream scoop to scoop out cookie dough and place each cookie on the prepared baking sheet. Then, use the palm of your hand to gently flatten each cookie to about a 1/2 inch.
Bake for 12-15 minutes or until dry to the touch and starting to turn golden brown on the bottom. Cool on the cookie sheet for 5 minutes and then move the cookies to a wire rack.
Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
Optional: If you’d like to add a yogurt glaze to these cookies, make the glaze by whisking together 2 tablespoons plain Greek yogurt and 3 tbsp powdered sugar. If the mixture needs to be a bit thinner to drizzle, add 1 tsp milk to the glaze and whisk together.

Tips for baking perfect carrot cake cookies every time

Let the cookies cool on the baking sheet: Make sure to let the cookies cool on the baking sheet for 5 minutes before removing them to the baking rack. This helps to set the cookies so they don’t fall apart.
Cool the cookies completely before glazing: If using the yogurt glaze, make sure the breakfast cookies are fully cooled or the glaze will not stay on the cookies.

Variations and add-ins to customize your cookies

Dried fruits: Raisins or dried cranberries are a great substitute for dates.
Nuts: If walnuts aren’t for you, omit and replace with more oats or use another type of nut like pecans, hazelnuts or cashews.
Yogurt glaze: You don’t need to use the yogurt glaze on these cookies; they’re super taste without the glaze too!
Avocado oil: A good substitute for melted coconut oil
Nut butter: You can substitute with cashew butter or sunflower seed butter.

Common questions

Can I make these cookies gluten-free?

Yes! To make this carrot cake breakfast cookie recipe gluten-free, make sure to use certified gluten-free oats and oat flour. And, make sure all of the other ingredients are certified gluten-free as well.

Can I use flax eggs instead?

I have not tested flax eggs in this recipe, however, they generally do work in baked goods like this type of healthy cookie.

How to store, freeze and enjoy your cookies

To freeze these cookies, let the baked cookies cool completely. Then, place them in an airtight container or zipped-top bag and freeze for up to 2 months. Thaw before serving, or microwave for a few seconds.

More healthy breakfast recipes to love from the blog

Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies

Start your day with these healthy carrot cake oatmeal breakfast cookies. Packed with wholesome ingredients that make mornings both nutritious and tasty.

Course Breakfast, Snack

Cuisine american-inspired

Keyword breakfast cookie, carrot cake

Prep Time 10

Cook Time 15

Total Time 25

Servings -14 cookies

Calories 254kcal

Author Jess

Ingredients

1 cup rolled oats old fashioned oats or large flake oats
3/4 cup oat flour
2 tbsp ground flax seed
1 tsp baking powder
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
¼ tsp ground all spice
1/2 cup unsweetened shredded coconut
1/3 cup walnuts pieces
1/3 cup pumpkin seeds
1 egg
¼ cup maple syrup
¼ cup almond butter
1/3 cup melted and slightly cooled coconut oil or sub avocado oil
2 tsp vanilla extract
1 cup finely grated carrot
4 large medjool dates pitted and diced

Optional: Greek Yogurt Glaze

2 tbsp Greek yogurt
3 tbsp powdered sugar
1-2 tsp milk if needed

Instructions

Preheat the oven to 375F. Line a large baking sheet with parchment paper.
In a small bowl mix together the rolled oats, oat flour, ground flaxseed, baking soda, ground cinnamon, ground nutmeg, ground all spice, shredded coconut, chopped walnuts and pumpkin seeds. Set aside.
In a large bowl whisk together the egg, maple syrup, almond butter, coconut (or avocado) oil, vanilla extract and shredded carrot until combined.
Add the dry ingredients to the wet ingredients and stir until combined. Add the chopped dates and mix until combined.
Use an ice cream scoop to scoop out cookie dough and place each cookie on the parchment paper lined baking sheet. Then, use the palm of your hand to gently flatten each cookie to about a 1/2 inch.
Bake for 12-15 minutes or until dry to the touch and starting to turn golden brown on the bottom. Cool on the baking sheet for 5 minutes and then move the cookies to a cooling rack.
Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
Optional: If you’d like to add a yogurt glaze to these cookies, make the glaze by whisking together 2 tablespoons plain Greek yogurt and 3 tbsp powdered sugar. If the mixture needs to be a bit thinner to drizzle, add 1 tsp milk to the glaze and whisk together.

Notes

To make this carrot cake breakfast cookie recipe gluten-free, make sure to use certified gluten-free oats and oat flour. And, make sure all of the other ingredients are certified gluten-free as well.
If you don’t have dates (or they’re not your favourite), you can sub dates with ⅓ cup raisins.

Nutrition

Photography by: Kaeleigh Pugliese

The post Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies appeared first on Cooking in my Genes.

High Protein Carrot Cake Baked Oatmeal Breakfast

Jessica Kostka — Sun, 23 Feb 2025 22:28:56 +0000

This High Protein Carrot Cake Baked Oatmeal is the perfect healthy breakfast that tastes just like a delicious carrot cake!

With warming spices like cinnamon and nutmeg and traditional carrot cake ingredients like carrots, you get the taste of cake but in a breakfast.

You can make this easy breakfast ahead of time and enjoy it all week long.

I love this High Protein Peach Baked Oatmeal, but wanted to create a high protein version that can be enjoyed in the Spring and cooler months. That’s where this carrot cake baked oatmeal comes in!

The secret to make this carrot cake baked oatmeal high protein?! Split red lentils! They are my easy hack for adding protein to oatmeal breakfasts without having to use protein powder. They blend right in with the oat texture when the oatmeal is baked.

Why you’ll love this carrot cake baked oatmeal

It’s easy to make in just one bowl and one baking dish!
Easy to make gluten-free by using certified gluten-free oats.
Top with 1/2 cup Greek yogurt for over 20g protein per serving!
You don’t need protein powder to make this high protein.
Packed with nutrients! Tons of fibre from the lentils and oats, plus a dose of Vitamin A from the carrots.

Ingredients needed to make this baked oatmeal

Milk: use any type of milk in this recipe – regular milk or a dairy-free milk like almond milk and oat milk should all work

Rolled oats: old fashioned rolled oats are the best choice for this recipe! Use gluten-free oats to make this oatmeal gluten free.

Carrots: grate fresh carrots to add to the oatmeal mixture – they’re a key ingredient to this carrot cake oatmeal; I don’t recommend pre-shredded carrots

Split red lentils: dry red lentils are the protein power house of this recipe; you don’t need to soak them ahead of time but I do recommend rinsing the lentils before adding to the oatmeal mixture

Butter: use melted unsalted butter to add some buttery goodness to these oats; as a substitute you can use melted coconut oil

Nuts: chopped walnuts or pecans are a great addition of crunchy texture to the baked oats

Maple syrup: I like to use organic 100% maple syrup in this carrot cake baked oatmeal recipe but you can use whatever maple syrup you have on hand

Eggs: eggs are a must to help bind the ingredients in this oatmeal together

Seasonings: vanilla extract, ground cinnamon, ground nutmeg, ground ginger

Maple cream cheese glaze: this is optional but you can add a glaze made out of cream cheese, plain Greek yogurt, vanilla extract and maple syrup for a fun touch to the oats

Toppings: Greek yogurt, maple syrup, chopped pecans or walnuts, pumpkin seeds or sunflower seeds, extra ground cinnamon or a nut butter of choice makes great toppings

How to make this carrot cake baked oatmeal

Step 1: Preheat the oven to 375F. Prepare a 9 inch baking dish by spraying with cooking spray.

Step 2: To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter and salt. Whisk the wet ingredients until the eggs are combined.

Step 3: Then, add the dry ingredients to the wet ingredient – baking powder, oats and lentils. Use a wooden spoon and stir to combine fully.

Step 4: Finally, stir in the grated carrots and half of the chopped walnuts or chopped pecans.

Step 5: Pour the entire oat mixture into the greased baking dish and top with the rest of the chopped walnuts or chopped pecans. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!

Step 6: Optional – Make the maple cream cheese glaze to serve with the bake oatmeal by stirring together the softened cream cheese, plain Greek yogurt, maple syrup and vanilla extract. You can simply blend using a mixing spoon in a bowl or blend with a hand blender or hand mixer.

Expert tips

To meal prep this baked oatmeal, let the oatmeal fully cool and then cut into 6 individual servings. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
Stick to rolled oats for this baked oatmeal; quick oats will not work.
Do not use pre-shredded carrots in this recipe; they don’t have as much moisture as carrots you shred yourself and could affect the taste and texture of the baked oatmeal.

Common questions

Can I use steel-cut oats or quick oats instead of regular oats?
I don’t recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.

Can I use a flax egg in this recipe?
This recipe hasn’t been tested with a flax egg, only regular eggs but if you try it please do let me know!

How to store baked oatmeal

Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days.
Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.

More high protein breakfasts to love from the blog

High Protein Peach Baked Oatmeal (with fresh peaches)

Healthy Crustless Veggie Breakfast Quiche Recipe

Easy Egg Breakfast Quesadillas with Pinto Beans

High Protein Carrot Cake Baked Oatmeal Breakfast

Make this Carrot Cake Baked Oatmeal for a high protein breakfast any day of the week! Easy to meal prep for breakfast or serve for brunch!

Servings

Calories 343kcal

Author Jess

Ingredients

2 cups milk of choice
1/4 cup maple syrup
2 tsp vanilla extract
2 eggs
2 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 tbsp unsalted butter, melted and slightly cooled
2 1/4 cups old fashioned rolled oats
1/2 cup dry split red lentils
1 tsp baking powder
1 cup freshly grated carrots
1/4 cup finely chopped pecans or walnuts
Greek yogurt, maple syrup, nut butter and/or pecans or walnuts for serving

Optional: maple cream cheese glaze

1/4 cup softened plain cream cheese
14 cup plain Greek yogurt
2 tsp maple syrup
1 tsp vanilla extract

Instructions

Preheat the oven to 375F. Prepare a 9 inch baking dish by spraying with cooking spray.
To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter and salt. Whisk the wet ingredients until the eggs are combined.
Then, add the dry ingredients to the wet ingredient - baking powder, oats and lentils. Use a wooden spoon and stir to combine fully.
Finally, stir in the grated carrots and half of the chopped walnuts or chopped pecans.
Pour the entire oat mixture into the greased baking dish and top with the rest of the chopped walnuts or chopped pecans. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
Optional - Make the maple cream cheese glaze to serve with the bake oatmeal by stirring together the softened cream cheese, plain Greek yogurt, maple syrup and vanilla extract. You can simply blend using a mixing spoon in a bowl or blend with a hand blender or hand mixer.

Notes

To meal prep this baked oatmeal, let the oatmeal fully cool and then cut into 6 individual servings. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
Stick to rolled oats for this baked oatmeal; quick oats will not work.
Do not use pre-shredded carrots in this recipe; they don't have as much moisture as carrots you shred yourself and could affect the taste and texture of the baked oatmeal.

Nutrition

The post High Protein Carrot Cake Baked Oatmeal Breakfast appeared first on Cooking in my Genes.

Simple Coconut Carrot Cake with Cream Cheese Frosting

Jessica Kostka — Wed, 21 Feb 2024 23:08:33 +0000

Embrace the Spring season with this delectable one layer Simple Coconut Carrot Cake!

Simply made in one bowl, this cake combines sweetened coconut, carrots and warming cinnamon for a truly delightful bite.

If you love a traditional carrot cake recipe, this coconut carrot cake is a nice way to upgrade on those flavours!

A light, single layer cake that’s perfect for any Springtime day.

Carrots and sweet coconut pair so well together making this a flavorful cake! The coconut brings a lovely sweetness to the cake, while the carrots make this a moist carrot cake. And warming cinnamon and nutmeg are just the right spices to bring all the flavours together.

And you can’t forget the homemade cream cheese frosting! Just like my apple cake with cream cheese frosting, it’s easily made by just stirring a few ingredients together, It’s truly my favorite frosting!

This is truly the BEST dessert to whip up for any gathering! Whether it’s Easter, Mother’s Day or any special occasion, this cake will delight everyone.

Just one bite of this cake and you might already know you’ll need a second piece! I think this is the best carrot cake recipe.

Why you’ll love this simple cake

This is a simple one-bowl cake that’s easy to make!
It’s perfectly delicious.
You don’t need to use a mixer with a paddle attachment, hand mixer or anything fancy to make this cake.
It has lots of carrot and coconut flavor!
Easy to make ahead for any gathering, whether it’s brunch or a dinner party.

Ingredients needed to make this easy carrot cake recipe

Sweetened Shredded Coconut: This cake is filled with sweetened shredded coconut for the perfect touch of sweetness! It also adds to keeping the cake moist.

Carrots: A classic ingredient in a carrot cake, you’ve got to have shredded carrots of course! The fresh carrots keep this cake moist.

Greek Yogurt: Make sure to use a plain full-fat / whole milk greek yogurt in this cake.

Unsalted butter, sugar & eggs: The base wet ingredients of this cake include unsalted butter, white sugar and eggs.

All Purpose Flour, baking powder & salt: The base dry ingredients of this coconut carrot cake are classic cake ingredients of flour, baking powder and salt.

Cinnamon & Nutmeg: Warming spices of ground cinnamon and ground nutmeg round out the flavours of this cake and are classic carrot cake flavours.

Cream Cheese Icing: softened cream cheese, icing sugar (powdered sugar) and vanilla extract is all you need to make the icing.

Step by step process to make this coconut carrot cake

Step 1: Pre heat the oven to 350F. Line a 9×9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper with your favourite cooking spary OR grease well with butter.

Step 2: Shred carrots on the large side of a cheese grater. Set aside the shredded carrots.

Step 3: In a large mixing bowl, whisk together melted butter, eggs and sugar until combined.

Step 4: Then whisk in the greek yogurt and vanilla extract until fully combined.

Step 5: Switch to a spoon and stir in the sweetened shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined to create the cake batter.

Step 6: Finally stir the grated carrots into the cake batter.

Step 7: Then, add the cake batter to the pan and pat down to make sure it’s spread out to all the corners.

Step 8: Bake for 35-40 minutes or until a toothpick comes out clean and the edges are golden and pulling away from the sides of the pan. Leave the cake in the pan to cool. Once cooled, move to a plate and make the icing.

Step 9: To make the icing, microwave the cream cheese for 10-20 seconds until warm and quite soft. To the cream cheese add 1/4 cup plus 2 tbsp icing sugar and vanilla extract and stir until smooth.

Step 10: Once the cake is cooled, frost just the top of the cake and then top with additional shredded coconut if desired. Alternatively top th ecake with toasted coconut flakes for a beautiful presentation.

Step 11: Cake can be stored at room temperature, covered, for up to 3 days.

Expert tips

Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake.
Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

Common questions

Can I use unsweetened coconut instead of sweetened?
I recommend using sweetened shredded coconut in this recipe as it adds to the overall flavour profile and helps keep the simple coconut carrot cake moist. Unsweetened shredded coconut is a bit more on the drier, less sweet side so it can affect the taste and texture of the cake slightly.

Can I make this cake ahead of time?
As this cake sits, it gets even better so making it one day ahead of time is perfectly fine. Make the cake; let it fully cool; and then ice it with the cream cheese frosting.

What if I want to make this in a round pan?
I have not tested this cake in a 9-inch round pan. A 9-inch round pan holds less volume than a 9-inch square pan so you risk the cake taking longer to bake and/or the cake over-flowing if using a round instead of square pan.

Storage

This cake can be stored at room temperature, covered, for up to 3 days since this cake tastes even better as the flavours meld together.

More simple and delicious cake recipes from the blog:

Apple Cinnamon Crumble Cake

Rhubarb Cake

The Best Dark Chocolate Cake

Simple Coconut Carrot Cake with Cream Cheese Frosting

A delicious one layer Simple Coconut Carrot Cake made with sweetened coconut and carrots. Topped with a delectable cream cheese frosting!

Course Dessert

Cuisine American

Keyword carrot cake, coconut cake

Prep Time 15

Cook Time 40

Total Time 55

Servings -12 slices

Author Jess

Ingredients

1/2 cup unsalted butter, melted
2 eggs
2/3 cup granulated sugar
1 cup whole milk greek yogurt
2 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 1/4 cups shredded carrots about 3 carrots

Cream Cheese Frosting

1/2 cup cream cheese, softened
1/4 cup icing sugar
2 tbsp icing sugar
1 tsp vanilla extract

Instructions

Pre heat the oven to 350F. Line a 9x9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper OR grease well with butter.
Shred carrots on the large side of a cheese grater and set aside.
In a large bowl, whisk together melted butter, eggs and sugar.
Then whisk in the greek yogurt and vanilla extract.
Switch to a spoon and stir in the shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined.
Finally stir in the shredded carrots.
Then, add the batter to the pan and pat down to make sure it's spread out to all the corners.
Bake for 35-40 minutes or until a toothpick comes out clean and the edges are golden and pulling away from the sides of the pan.
Leave in the pan to cool. Once cooled, move to a plate and make the frosting.
To make the frosting, microwave the cream cheese for 10-20 seconds until warm and quite soft. To the cream cheese add 1/4 cup plus 2 tbsp icing sugar and vanilla extract and stir until smooth.
Frost the cooled cake and then top with additional shredded coconut if desired.
Cake can be stored at room temperature, covered, for up to 3 days.

Notes

Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake.
Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

The post Simple Coconut Carrot Cake with Cream Cheese Frosting appeared first on Cooking in my Genes.

Carrot Cake Oatmeal Pancakes

Jessica Kostka — Mon, 13 Mar 2023 21:36:51 +0000

Start the day right with these carrot cake oatmeal pancakes!

These easy carrot cake pancakes are made with old fashioned oats, grated carrots and all the warm spices.

Plus, they only take 20 minutes to cook!

I can never say no to a stack of oatmeal pancakes! Soft, fluffy and filled with nourishing ingredients, these carrot cake oatmeal pancakes are simple to make and oh so delicious.

I love serving them with homemade maple cream cheese and toasted nuts.

Why you’ll love these carrot cake oatmeal pancakes

You need just 12 simple ingredients that you probably already have in your kitchen.
You don’t need any fancy equipment to make these carrot cake pancakes, just a couple of bowls and a frying pan.
These carrot cake pancakes can easily be made gluten free!
These pancakes go with so many delicious toppings,like maple syrup, honey, greek yogurt or toasted nuts, but I recommend making my maple cream cheese topping!

Ingredients Needed for these easy carrot cake pancakes

Flour: I used all purpose flour in this carrot cake pancake recipe but if you’re gluten free you can use gluten free 1:1 flour, my favorite one is Bob’s Red Mill Gluten Free 1:1 Flour!

Grated Carrots: I recommend using freshly grated carrots rather than the shredded carrots you can get in a bag.

Rolled Oats: make sure you’re using old fashioned rolled oats and not steel cut oats! If you’re gluten free be sure to use gluten free certified oats.

Spices: we’ve got all the warming spices like cinnamon and nutmeg to give us that carrot cake flavor.

Egg & Milk: the liquid that brings the batter together!

Maple Syrup & Butter: for a little sweetness in the batter and for serving.

Step by Step Process for making these carrot cake pancakes

Step 1: In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, nutmeg and cinnamon. Set aside.

Step 2: In a small bowl, whisk the egg, milk, melted butter and maple syrup together.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the grated carrots. Let the batter rest for 10 minutes to help soften the oats.

Step 4: Place a large non-stick frying pan or griddle over medium heat. Once hot, add some butter or a drizzle of oil. Pour in pancake batter ⅓ cup at a time. Cook the pancakes for 3-4 minutes, or until golden brown and small bubbles appear on the surface of the pancake. Flip the pancakes and cook until golden brown on the other side, about another minute or two.

Step 5: Serve the pancakes with butter, maple cream cheese and toasted coconut!

Carrot Cake Oatmeal Pancakes

Delicious, healthy & easy to make, these Carrot Cake Oatmeal Pancakes have all the flavour of carrot cake, for breakfast or brunch!

Course Breakfast

Cuisine American

Keyword gluten free, pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings -12 pancakes

Calories 148kcal

Author Jess

Ingredients

1 cup all-purpose flour
1/2 cup old fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1 egg
1 cup milk
2 tbsp melted butter
2 tbsp maple syrup
3/4 cup grated carrots
butter or olive oil for cooking
For garnish: toasted coconut, chopped walnuts

Optional maple cream cheese topping

1/2 cup softened cream cheese
1 tbsp maple syrup

Instructions

In a medium bowl stir together the flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg.
In a small bowl whisk together egg, milk, butter and maple syrup.
Add the milk mixture to the flour mixture and stir until just combined. Then gently stir in carrots. Let the batter rest for 10 minutes to soften the oats.
When you're ready to start cooking, heat a large non-stick pan or griddle over medium heat. When the pan is hot, add a dollop or butter or drizzle of oil and add pancake batter 1/3 cup at a time. Cook pancakes for about 3-4 minutes or until golden brown and tiny bubbles form on the surface of the pancakes. Then flip the pancakes and cook until golden brown on both sides, about 2 minutes more.
If using, mix together 1/2 cup softened cream cheese with 1 tbsp maple syrup.
Serve pancakes with butter, maple syrup, maple cream cheese, walnuts and/or toasted coconut.

Notes

Can I make these pancakes gluten free? Yes! Just use gluten free 1:1 flour and gluten free rolled oats. Depending on your gluten free flour blend, you may need up to 1-2 tbsp more 1:1 flour if you find the batter is not quite thick enough. Adjust as you see fit.

Nutrition

FAQ

What else can I top the pancakes with?
I recommend making my maple cream cheese topping (recipe above!), but you can also top them with a drizzle of honey, raisins, whipped cream, toasted shredded coconut or almond butter!

Can I make these vegan?
I haven’t tested this but you can swap out the milk for plant based milk, butter for vegan butter and use a flax egg or other egg alternative. Let me know if you try this!

Can I make these pancakes gluten free?
Yes, just use gluten free flour and gluten free rolled oats.

Expert Tips for making these carrot cake oatmeal pancakes

Make the best ever maple cream cheese topping to go with these carrot cake pancakes! Mix together a half cup of softened cream cheese with 1 tablespoon of maple syrup, and serve on top of the pancakes.
To keep your cooked pancakes warm while the others finish cooking, place the cooked pancakes on a baking sheet in an oven preheated to 250°Fahrenheit.
These pancakes work well for meal prep, you can freeze the cooked pancakes and just reheat in the microwave when you want to enjoy them!

Storage

Allow the pancakes to cool completely and store in an airtight container for up to 3 days in the fridge. You can also freeze the cooled pancakes in an airtight container for up to 2 months. To defrost, reheat in the microwave for 30-90 seconds until warmed through.

More delicious oat breakfast recipes to love from the blog:

Apple Cinnamon Baked Oatmeal

Zucchini Oatmeal Breakfast Cookies

Blueberry Oatmeal Pancakes

Peanut Butter Banana Baked Oatmeal Cups

Until the next cooking adventure,
Jess

The post Carrot Cake Oatmeal Pancakes appeared first on Cooking in my Genes.