Turn traditional carrot cake into breakfast with our recipe featuring oats, grated carrots and raisins baked in full carrot cake flavor. In less than 20 minutes, you can enjoy these scrumptious warm bites or make a batch ahead of time for on-the-go enjoyment.
RD Tip: To add more texture and flavor, try adding in ½ cup unsweetened coconut flakes or ¼ cup chopped pecans to the batter.
Active time: 10 minutes | Total time: 20 minutes
Carrot Cake Breakfast Bites
Ingredients
- 3/4 cup (90g) white whole-wheat flour or whole-wheat pastry flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 cup (55g) mild-flavored cooking oil (like canola or melted coconut oil)
- 1/3 cup (75g) dark brown sugar
- 1 large egg (50g)
- 1 tsp vanilla extract
- 1 cup (110g) shredded carrots
- 1 1/2 cups (122g) rolled oats
- 1/4 cup (40g) raisins
Directions
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly grease with cooking oil.
In a medium bowl, whisk together the flour, baking soda, cinnamon and nutmeg.
In a separate large bowl, mix together the cooking oil, brown sugar, egg and vanilla until well combined. Fold in the shredded carrots, flour mixture, oats and raisins and stir gently until just combined.
Drop about 2 tbsp of the batter at a time onto the prepared baking sheet (you should have about 24 bites total). Bake for 8–10 minutes, or until golden brown around the edges.
Cool the bites for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
Serves: 6 | Serving Size: 4 breakfast bites
Nutrition (per serving): Calories: 293; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 4g; Cholesterol: 34mg; Sodium: 238mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 16g; Protein: 6g
Nutrition Bonus: Potassium: 263mg; Iron: 11%; Vitamin A: 72%; Vitamin C: 3%; Calcium: 4%
Originally published September 2, 2015; Updated July 2026
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