Carrot Cake Baked Oatmeal with Vegan Cream Cheese Frosting
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Recipe Intro From ellielikescooking
This Carrot Cake Baked Oatmeal with Vegan Cream Cheese Frosting is a wholesome twist on a classic dessert—perfect for breakfast, brunch, or even an afternoon snack. Sweetened naturally with medjool dates and packed with shredded carrots, warm spices, and plant-based ingredients, it's hearty, cozy, and full of fiber. Topped with a silky cashew-tofu "cream cheese" frosting, it's like carrot cake you can eat for breakfast—and feel great about.
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Recipe Card
ingredients
For the Baked Oatmeal:
- 6 large medjool dates, pitted
- 1 small apple, chopped and cored
- 1 1/4 cups soy milk
- 2 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Pinch of fine sea salt
- 200 grams (about 1 3/4 cups) shredded carrots
ingredients
For the Vegan "Cream Cheese" Frosting:
- 45 grams raw cashews, soaked in hot water for 10 minutes
- 150 grams silken tofu
- 225 grams extra firm tofu
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white miso
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
Method
Make the Baked Oatmeal:
Step 1
Soak the pitted medjool dates in hot water for 10 minutes.
Step 2
Drain dates and add to a blender along with chopped apple, soy milk, peanut butter, and vanilla extract. Blend until smooth.
Step 3
In a large bowl, mix together oats, ground flaxseed, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 4
Pour the blended mixture into the dry ingredients. Add shredded carrots and stir until fully combined. Let sit while you preheat the oven.
Step 5
Preheat the oven to 350°F. Lightly grease an 8×8-inch (or similar size) baking dish.
Step 6
Pour the mixture into the dish and bake for 45–60 minutes, or until the top is firm and golden. Let cool at least 10 minutes before slicing.
"Cream Cheese" Frosting
Step 1
Drain soaked cashews. Add to a blender with silken tofu, extra firm tofu, vanilla extract, miso, lemon juice, and maple syrup.
Step 2
Blend until smooth, scraping down the sides as needed. Chill in the fridge until ready to use.
Step 3
Frost the entire dish or individual slices. If frosting the whole pan, make sure the oatmeal is fully cooled.