Turn traditional carrot cake into breakfast with our recipe featuring high-fiber oats, grated carrots and raisins baked in full carrot cake flavor. In less than 20 minutes, you can enjoy these scrumptious warm bites or make a batch ahead of time and reheat for on-the-go enjoyment.

under 20 mins

Ingredients for servings

  • 0.75 cup white whole-wheat flour or whole-wheat pastry flour 1 teaspoon baking soda

  • 1 tsp baking soda

  • 1.5 tsp cinnamon nutmeg

  • 0.25 cup mild-flavored cooking oil like canola or melted coconut oil

  • 0.33 cup dark brown sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup shredded carrots

  • 1.5 cup rolled oats

  • 0.25 cup raisins


  • Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking oil.

  • In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg.

  • In a separate large bowl, mix together cooking oil, brown sugar, egg and vanilla until well combined. Fold in shredded carrots, flour mixture, oats and raisins and stir gently until just combined.

  • Using a 1 tablespoon scoop, drop batter by the tablespoonful on prepared baking sheet. Bake for 8-10 minutes or until golden brown around the edges.

  • Cool bites for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.

Clap if you liked this recipe!
4.5 40