I’ve made Carrot Cake Baked Oatmeal several times, but I’ve never got it right until now. It’s been an extended time to make, and I’m thrilled to finally include my Carrot Cake Baked Oatmeal into my collection of baked oatmeal. The version I’m sharing is loaded with carrots, and it’s just a little sweet and has a hint of sweetness coming, thanks to the raisins and cheesecake-inspired topping. If I’m saying “Carrot Cake” or Baked Oatmeal, Please be aware that it’s somewhat symbolic. This is a breakfast that is reminiscent of carrot cake. It’s not an option for breakfast. That is a dessert. However, if you need a sweeter dessert similar to oatmeal, you can raise the amount of brown sugar to approximately half a cup or even more.


If you’ve never attempted any of the baked oatmeal recipes I have, I’ll give you a description of the texture. Although the edges of the oatmeal might turn a bit crisp or brown, the bulk remains moist and soft similar to custard-soaked oatmeal. It’s like bread pudding but with thick oats instead of soft bread; in the context of “thick oats,” I recommend using old-fashioned roll oats to make this recipe because they have a unique texture. Many people ask if they could use instant oats, but this recipe is made for old-fashioned rolled oatmeal. Using instant oats is sure to alter the texture and could cause a change in the moisture level because they absorb liquid differently than the more sturdy old-fashioned oats.


Baked oatmeal is highly versatile as it can be consumed hot from the oven, chilled in the refrigerator, or heated. I love pouring cold milk on the cooked oatmeal for a pleasant temperature contrast. This is a beautiful dish to cook on Sunday evenings to make a leisurely breakfast to heat during the week. It can be stored in the refrigerator for 4 to 5 days and stored in the freezer.


One lb. carrot ($0.89)

Two large eggs ($0.54)

1/3 cup brown sugar ($0.08)

1/2 tsp cinnamon ($0.05)

1/4 teaspoon crushed nutmeg ($0.03)

1 tsp baking flour ($0.06)

1/2 tsp salt ($0.03)

2 cups of milk ($0.75)

3 cups old-fashioned rolled oatmeal ($0.51)

1/3 cup of chopped walnuts* ($0.53)

1/3 cup raisins* ($0.57)

Cream Cheese Topping

Four oz. cream cheese, room temperature ($0.60)

One large egg yolk ($0.27)

1/4 tsp vanilla extract ($0.21)

One teaspoon of lemon juice ($0.02)

2 Tbsp sugar ($0.02)


Preheat the oven to 350oF. Wash or cut the carrots, then cut them into rounds. Steam or boil the carrots until they’re very soft (I cooked them for about 15 minutes. However, it will vary based on the dimensions of the carrots).

Put the cooked carrots in an enormous bowl and then mash using the potato masher. Add eggs, cinnamon, brown sugar, baking powder, nutmeg, and salt. Mix these ingredients until well mixed.

Pour the milk into the bowl and mix again. Add the Oats rolled in a ball, walnuts, and raisins. Stir using an enormous spoon until well combined. The oats mixture should be placed in the 3-quart casserole dish with nonstick cooking spray.

Mix eggs, cream cheese yolks, lemon juice, vanilla, and sugar in a separate bowl. Stir or whisk with a fork until it is smooth. If necessary, microwave at 15 secs to heat the cream cheese mixture so it’s a little more fluid. Then sprinkle it over the oatmeal ingredients in the casserole dish.

Cook the Carrot Cake Oatmeal for 45 minutes until the cream cheese mixture is lightly golden on the top. Serve immediately, split into single portions, and then put in a refrigerator to chill.