Why You’ll Love This Recipe
Healthy Oatmeal Carrot Cake Loaf offers all the cozy flavors of classic carrot cake in a wholesome, lightly sweetened form. Made with hearty oats, fresh carrots, and natural sweeteners, this loaf is perfect for breakfast, snacks, or a guilt-free dessert. Moist, flavorful, and easy to make, it’s a nourishing treat the whole family will love.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rolled oatscarrots (finely grated)whole wheat flourbaking powderbaking sodasaltcinnamonnutmegmaple syrup or honeyeggsunsweetened applesaucenon-dairy or dairy milkvanilla extractraisins or chopped nuts (optional)
directions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease lightly.
In a large bowl, combine oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together eggs, maple syrup or honey, applesauce, milk, and vanilla extract.
Add the wet ingredients to the dry mixture and stir until just combined.
Fold in the grated carrots and optional raisins or nuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 10 slices.Preparation time: 15 minutesBaking time: 45–55 minutesCooling time: 20 minutesTotal time: 80–90 minutes
Variations
Add shredded coconut for a tropical twist.
Use banana instead of applesauce for a different flavor.
Top with a light cream cheese glaze for extra indulgence.
Include chopped pineapple for a moisture boost and fruity note.
Swap raisins for dried cranberries for a tangy bite.
storage/reheating
Store the loaf in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days or freeze for up to 2 months.To reheat, microwave slices for 10–15 seconds or toast lightly.
FAQs
Can I make it gluten-free?
Yes, use certified gluten-free oats and a gluten-free flour blend.
Is this loaf very sweet?
It’s lightly sweetened, perfect for breakfast or a healthy snack.
Can I make it vegan?
Yes, replace eggs with flax eggs and use non-dairy milk and sweetener.
Do I need to peel the carrots?
It’s recommended for the best texture, but not necessary if washed well.
Can I use quick oats?
Rolled oats are best, but quick oats can work in a pinch.
Does it rise much?
Yes, it has a nice rise thanks to the leavening agents.
What kind of milk should I use?
Any milk works—almond, oat, dairy, or soy.
Can I add protein powder?
Yes, replace a small portion of the flour with protein powder.
Will kids like it?
Yes, it’s moist, flavorful, and has a cake-like texture.
Can I double the recipe?
Yes, just use two loaf pans or a larger baking dish.
Conclusion
Healthy Oatmeal Carrot Cake Loaf is a delicious way to enjoy the flavor of carrot cake with better-for-you ingredients. It’s easy to make, customizable, and great for meal prep. Whether served with coffee, as a lunchbox treat, or a wholesome dessert, it’s sure to become a favorite in your baking rotation.
Print
Healthy Oatmeal Carrot Cake Loaf
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10–12 slices
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Description
A wholesome, moist carrot loaf packed with oats, warm spices, and a touch of sweetness—perfect for breakfast or a light dessert.
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup unsweetened applesauce
- 1/3 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup raisins or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly.
- In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, applesauce, Greek yogurt, honey (or maple syrup), and vanilla until smooth.
- Pour wet mixture into dry ingredients and stir until almost combined.
- Fold in grated carrots and optional raisins or walnuts.
- Pour batter into prepared loaf pan, smoothing the top.
- Bake for 45–50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain or topped with a thin layer of light cream cheese spread.
Notes
- Make ahead: wrap cooled loaf and refrigerate for up to 3 days or freeze for up to 2 months.
- Add 1/2 tsp ground ginger or cardamom for extra flavor.
- Use dairy-free yogurt and egg substitute to make vegan.
- For extra moistness, stir in 1/4 cup shredded coconut or applesauce.