Carrot Cake Breakfast Bake for Easter Weekend.
Hi, Easter breakfast plans.
I mean, even if Easter brunch is gonna happen in your life, you still need something for breakfast. So here it is!
Carrot cake is on my list of top ten favorite desserts. Along with banana pudding, cookie dough, chocolate chip cookies, anything pb + chocolate, and other things. However, this recipe isn’t a dessert recipe. It’s a breakfast recipe. If you serve this for dessert I feel like that would be lame.
If you’ve been around the blog you remember my baked oatmeal phase. I made like all the baked oatmeals you could ever imagine in a 3 month-ish span: s’mores, grapefruit, snickerdoodle, cherry pie. Then I got really over baked oatmeal. And now I’m back to finding it super satisfying it again. So hello, carrot cake breakfast bake with a thick and creamy greek yogurt cream cheese frosting! It’s dreamy. The frosting recipe I used here does make a decent amount of frosting, so the cake to frosting ratio is on point.
So I made this breakfast bake. It was beautiful. Then when I was taking it out of the spring form pan I released the spring form and OF COURSE the bottom of the pan dropped out (as a spring form pan does), and the whole thing fell on the floor into a million pieces. Maggie got to eat some, so she was pumped. I wasn’t as equally pumped.
I whipped up the recipe again and managed to not drop it on the floor this time. Success!
Carrot Cake Breakfast Bake
Yield: makes 1, 8-9" spring form pan worth of oatmeal bake (prob could feed like 4 people)
Prep Time: 15 minutes (+ 10 minute cool time)
Cook Time: 35 minutes
Total Time: 1 hr
2 cups rolled oats
2/3 cup grated carrots
1 cup milk
4oz canned crushed pineapple
1/3 cup maple syrup
1/3 cup nut butter of choice
2 1/2 tablespoons butter, melted
1 large egg
1 teaspoon vanilla
1 teaspoon cinnamon
scant 1/2 teaspoon baking soda
1/4 teaspoon salt
greek yogurt cream cheese frosting
3/4 cup greek yogurt
8 oz cream cheese, softened
1 1/2 cup powdered sugar
Preheat oven to 350ºF. In a bowl, combine all baked oatmeal ingredients. Pour into a springform pan (I greased mine with butter). Bake for 35 minutes, or until set. Once baked, allow to cool for about 10 minutes.
Meanwhile, use an electric mixer to make your cream cheese frosting by combining all frosting ingredients. Spread frosting over baked oatmeal and serve!