Carrot Cake Oatmeal

Cake for Breakfast Oatmeal
Molly Watson
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
403 Calories
23g Fat
44g Carbs
8g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 403
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 42%
Cholesterol 31mg 10%
Sodium 113mg 5%
Total Carbohydrate 44g 16%
Dietary Fiber 7g 23%
Total Sugars 13g
Protein 8g
Vitamin C 2mg 9%
Calcium 64mg 5%
Iron 2mg 13%
Potassium 334mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

All the flavors of carrot cake—cinnamon, brown sugar, walnuts—along with the sweet, vitamin-rich orange of carrots, make this a whole new way to dig into breakfast. It's the tastiest, sweetest way to get an entire serving of vegetables in at the beginning of the day. And while it may sound a little unusual, it's really just a slight building on the traditional flavors of breakfast oatmeal porridge, so often sweetened with brown sugar. Grating the carrot and cooking it until tender softens its flavor and highlights its sweetness, making it a most welcome addition to sweet oatmeal, at least for those of us who love carrot cake. 

Double, triple, or quadruple this recipe as needed for the number of breakfast-eaters at your table.

This recipe is ripe for variations—see a few ideas at the end of the recipe, including one idea for having frosting on your breakfast.


  • 1 medium carrot

  • 1 pinch kosher salt

  • 1/2 cup rolled oats

  • 1/4 teaspoon pure vanilla extract

  • 1/8 teaspoon ground cinnamon

  • 1 tablespoon raisins, optional

  • 1 tablespoon brown sugar, more to taste

  • 1 tablespoon unsalted butter, more to taste

  • 2 tablespoons walnuts, toasted and coarsely chopped

Steps to Make It

  1. Gather the ingredients.

  2. Peel the carrot and grate it into a small saucepan. Add 1 cup of water and the pinch of salt. Bring to a boil over high heat. Stir in the oats, vanilla, cinnamon, and raisins (if using). Adjust the heat to maintain a steady simmer and cook, stirring frequently, until the oats and carrot are tender, about 5 minutes.

  3. Take the pan off the heat. Stir in the brown sugar. Transfer to a bowl. Dot the top with bits of the butter. Sprinkle with more brown sugar, if you like, and top with the walnuts. Serve hot. 


  • Make it creamy: Stir in a tablespoon or two of cream, half-and-half, or whole milk along with the sugar.
  • Make it creamier: Use whole milk instead of water to cook the oatmeal. Be careful and don't let it quite come to a boil if you choose this option.
  • Bring on the coconut: Stir in a tablespoon or two of coconut milk along with the sugar for lots of creaminess and a lovely note of coconut flavor.
  • Bring on more coconut: Stir in or top with grated or shredded coconut.
  • Make it nuttier: Stir in a tablespoon of almond butter along with the sugar.
  • Swap the nuts: Try roasted chopped almonds, cashews, or pecans instead of walnuts.
  • Swap the fruit: Use dried cranberries, dried blueberries, currants, chopped dates or dried figs instead of raisins or currants.
  • Frost it: Sweeten a tablespoon or two of whipped cream cheese with brown sugar and dollop it on top of the finished carrot cake oatmeal as a sort of "frosting."