Carrot Cake Baked Oats with Creamy Cashew Icing (Dairy-Free!)

If you’re a fan of carrot cake but don’t want all the heavy sugar and butter, this Carrot Baked Oats recipe is going to be your new obsession. Think cozy spices, soft oats, crunchy walnuts, and the most dreamy cashew icing on top—without the refined sugar or dairy. It’s like cake for breakfast, snack, or dessert, but nourishing enough to keep you energized all day long!

I’ve been making this recipe on repeat lately because it’s easy, wholesome, and packed with protein, healthy fats, and fiber. Plus, it gives me all the cozy fall vibes (but honestly, I could eat this year-round).

Why You’ll Love This Carrot Cake Baked Oats

• Tastes like classic carrot cake but made with nutrient-dense ingredients.
• High in protein thanks to oats, walnuts, cashews, and protein powder.
• Dairy-free & vegan-friendly (hello, creamy cashew icing!).
• Sweetened naturally with maple syrup—no refined sugar.
• Perfect for meal prep.

Carrot Cake Baked Oats with Creamy Cashew Icing (Dairy-Free!)

Prep time: 10 min Bake time: 30 min Total time: 40 min

Serves: 4 to 6 

Ingredients - For the Baked Oats:

• 2 cups rolled oats (I use these)
• 1 ½ cups finely shredded carrot (not packed) or 1 large carrot
• 2 tsp cinnamon powder
• 1 scoop (25g) vanilla protein powder (I use this one)
• 1 tsp vanilla extract
• ½ tsp nutmeg
• ⅛ tsp clove
• ¼ tsp salt
• 1 tsp baking soda (optional)
• ½ cup chopped walnuts (divide: half for the batter, half for topping)
• ½ cup maple syrup
• 1 ¾ cups coconut milk

For the Cashew Icing:

• ½ cup cashews, soaked in hot water 20 min, drained
• ½ cup full-fat canned coconut milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp maple syrup

Direction:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl or baking dish, mix oats, shredded carrots, cinnamon, nutmeg, clove, protein powder, vanilla, salt, maple syrup, coconut milk, and half of the walnuts. Stir well.
3. Pour the batter into a lightly greased 10x10-inch baking dish.
4. Bake for 30 minutes, until golden and set.
5. Let cool completely before icing (patience here makes all the difference).

Cashew Icing

1. Blend soaked cashews, coconut milk, vanilla, lemon juice, and maple syrup until smooth and creamy.
2. Chill in the fridge for 15 minutes to thicken.
3. Spread evenly over cooled baked oats.
4. Sprinkle the remaining walnuts on top for crunch.

Nutrition (per 100g, approximate)

• Calories: ~225 kcal
• Protein: ~6 g
• Fat: ~9 g
• Carbs: ~30 g
• Fiber: ~4 g

This means every bite is not only delicious but also gives you sustained energy—perfect for breakfast or a midday pick-me-up!

Tips & Variations

• Add raisins or chopped dates for extra sweetness.
• Swap walnuts for pecans if you like.
• Store leftovers in the fridge for up to 4 days (if they last that long!).
• Warm it up before eating for that fresh-out-of-the-oven flavor.
• Tastes amazing next day too.