Carrot Cake Oatmeal

One of the sweetest treats that is often overlooked and forgotten is the carrot cake. Think about it. How often do you attend a party or social function and have carrot cake as a dessert or sweet indulgence? Wouldn’t it be cool if you did though? I know I would be stoked! I’m pretty sure one of my dear friends served key lime pie and carrot cake at her wedding. Upon hearing this, I knew we were already good friends.

I know not everyone LOVES carrot cake like I do, but I’m sure most of you enjoy cream cheese frosting? The carrot cake oatmeal option gives you all of the flavor of cake without the added sugar and junk. A little cream cheese frosting before 9am won’t hurt you.

Carrot Cake Oatmeal

Serves 2


Finely grate carrots until you have 1 heaping cup. This was 1 large for me.

In a medium sized saucepan over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.

Prepare cream cheese by microwaving cream cheese aprox 15-30 secs or until softened. (You can also do this by bringing the cream cheese to room temperature). Whisk in powdered sugar and vanilla and beat until smooth.

Top the oatmeal with nuts, raisins, and shredded coconut. Drizzle with maple syrup and finally, top with a drizzle of cream cheese.


1 heaping cup finely grated carrot (about 1 large)

1 cup almond milk

2 tbsp full-fat coconut milk cream (or use more almond milk)

1 tsp ground cinnamon, to taste

¼ tsp ground ginger

⅛th tsp ground nutmeg

pinch of salt

½ cup gluten free rolled oats

1 tsp vanilla extract

½ tsp lemon juice (optional)

2 tbsp chopped walnuts, divided

2 tbsp raisins, divided

2 tbsp pure maple syrup

1 tbsp sweetened shredded coconut, for garnish

1 tbsp maple syrup (optional)

Cream Cheese Drizzle:

¼ cup whipped cream cheese

1 cup powdered sugar

½ tsp vanilla

BreakfastSara Nelson