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–+ servings
carrot cake breakfast bars

Carrot Breakfast Cake

This soft and fluffy carrot breakfast cake is packed with wholesome ingredients like oats, Greek yogurt, and carrots for a naturally sweet, nutrient-rich treat! Perfect for breakfast, snack time, or a toddler-friendly dessert.
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Prep Time 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 squares

Equipment

Ingredients
  

  • 2 cups oats blended into flour, or 1 ½ cups of whole wheat, oat, or all-purpose flour (GF if needed)
  • 1 cup grated carrots about 2 medium carrots
  • 2 eggs can sub flax eggs: 2 tablespoon ground flaxseed + 5 tablespoon water
  • ½ cup plain Greek yogurt or DF yogurt
  • ¼ cup avocado oil or olive oil/melted butter
  • 1 tablespoon vanilla extract
  • ¼ cup maple syrup can omit, or use 2 tablespoon for less sweetness
  • 2 tablespoon hemp hearts optional, can sub chia seeds
  • 1 teaspoon cinnamon measure with your heart
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup raisins
  • ¼ teaspoon salt pinch, can omit

Instructions
 

  • Preheat oven – Set oven to 350°F (175°C) and grease or line a 9x9-inch baking dish with parchment paper.
  • Mix wet ingredients – In a large mixing bowl, whisk together the eggs, Greek yogurt, oil, vanilla extract, and maple syrup until smooth.
  • Add dry ingredients – Stir in the oat flour, cinnamon, baking powder, baking soda, and salt (if using) until well combined.
  • Fold in carrots & raisins – Gently mix in the grated carrots and raisins, ensuring they’re evenly distributed. If adding, add hemp hearts here.
  • Bake – Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & serve – Let cool in the pan for 5-10 minutes before slicing into squares. Enjoy warm or at room temperature! Top with yogurt cream cheese "icing" for added fun and flavor.

Notes

Top with yogurt cream cheese "icing" for added fun and flavor: ½ cup cream cheese, softened, ½ cup plain Greek yogurt, 1 tablespoon maple syrup (optional, omit for littles under 2), ½ teaspoon vanilla extract *make substitutions for dairy-free versions
Whisk or use hand mixer to whip together! Adjust consistency by adding milk to thin.
Keyword breakfast, gluten-free, kid friendly, snack, toddler friendly, veggie-packed
Tried this recipe?Let us know how it was!