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


baked oatmeal
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!


  1. “If you serve this for dessert I feel like that would be lame” – the best line. 
    I love baked oatmeal and as long as I cook it right, I don’t get tired of it. I need to branch out more in the flavors I try. My husband might even enjoy this one as he looooves carrot cake!

  2. mmmm, that sounds delish. i definitely have to try this later!

  3. Your cherry baked oatmeal is my JAM (<–lol), but seriously i love it. So can't wait to try this one! xx

  4. Supper bummer that you dropped it. Those are the kinds of things that stress me out lol. Looks great, need to try this!!

  5. This looks great! Just sent the recipe over to my mom in hopes she wants to make it with me Sunday.

  6. That photo with Maggie and the dropped bake is amazing – I’m surprised she was just sitting there and not going after the food!

  7. I’ve loved your baked oatmeal recipes! I can’t wait to make this for Matt and me!

  8. I don’t love cream cheese at all and the pineapples don’t sound good either. 🤢 However I think this recipe is so creative and I love how you can just come up with recipe ideas and bring them to life!

  9. Pingback: Easter Weekend. – Yeah…Immaeatthat

  10. I wanted to let you know how much we loved this recipe. We ate the last two servings yesterday for breakfast, and upon finishing, Matt said, “feel free to make this anytime.” ;) He loved it! Your recipes are so perfect. Thanks again!

  11. This looks so delicious! I’m definitely going to make it! Do you have to use a springform pan, or can you use a regular round cake pan?

  12. You did a terrific job! This post sound very nice.

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