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Carrot cake baked oatmeal cups topped with a drizzle of cream cheese icing.
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4.91 from 10 votes

Carrot Cake Baked Oatmeal Cups

Healthy carrot cake baked oatmeal cups packed with carrots, raisins and walnuts. These deliciously wholesome carrot muffins are naturally sweetened with pure maple syrup. Top them with a light cream cheese icing for a satisfying breakfast or snack!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: breads + muffins, BREAKFAST, oatmeal
Cuisine: American
Servings: 12 servings
Calories: 240kcal
Author: Dani Spies

Ingredients

  • 1 cup unsweeteend almond milk
  • .5 cup canned coconut milk
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • 2 cup rolled oats
  • 1.5 teaspoon cinnamon
  • 2 teaspoon baking powder
  • .5 teaspoon sea salt
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup walnuts

Cream Cheese Icing

  • 6 tablespoons dairy free cream cheese (you can use any type of cream cheese if not dairy free)
  • 2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
  • 1/2 teaspoon vanilla extract
  • 2-3 teaspoons almond milk or coconut milk
  • 1/2 teaspoon orange zest

Instructions

  • Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking. In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup and vanilla extract until smooth and well combined.
    Whisking egg with milk.
  • Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.
    Mixing together carrot cake baked oatmeal batter.
  • Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown and set.
    Carrot cake oatmeal batter in muffin pan.

Cream Cheese Frosting

  • In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.
    Cream cheese icing mixed in a bowl.
  • Scoop icing into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.
    Carrot cake oatmeal muffin topped with cream cheese drizzle.

Notes

These oatmeal cups will keep fresh in an airtight container in the fridge for up to 5 days. They can be eaten cold or reheat them in the microwave for 20-30 seconds.

Nutrition

Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg