Spring Carrot Cake Baked (Printable Version)

Moist carrot squares infused with warm spices and fresh carrots for a wholesome start or snack.

# The Ingredients You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1½ cups milk (dairy or unsweetened plant-based)
08 - ¼ cup maple syrup or honey
09 - ¼ cup melted coconut oil or unsalted butter
10 - 1½ teaspoons vanilla extract

→ Add-Ins

11 - 1¼ cups finely grated carrots (about 2 medium carrots)
12 - ½ cup chopped walnuts or pecans (optional)
13 - ⅓ cup raisins (optional)
14 - ¼ cup unsweetened shredded coconut (optional)

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish or line with parchment paper.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Stir thoroughly to incorporate all dry components evenly.
03 - In a separate bowl, whisk together eggs, milk, maple syrup, melted coconut oil, and vanilla extract until well blended.
04 - Pour wet ingredients into dry mixture and stir until just combined. Do not overmix.
05 - Fold in grated carrots, chopped nuts, raisins, and shredded coconut if using. Mix gently to distribute evenly throughout batter.
06 - Spread mixture evenly into prepared baking dish, ensuring uniform distribution.
07 - Bake for 35 to 40 minutes, until center is set and edges are golden brown.
08 - Allow to cool for at least 10 minutes before slicing into squares. Serve warm or at room temperature.

# Additional Tips::

01 -
  • They taste like dessert but deliver actual nutrition, which feels like you're getting away with something.
  • One batch feeds you all week, and they're just as good cold straight from the fridge as they are warm.
  • The texture is tender and moist without being dense or heavy—nothing like dense health food that tastes like punishment.
02 -
  • Don't skip the cooling time no matter how impatient you are—I learned this by trying to slice them while still steaming and ending up with a crumbly mess that tasted great but looked defeated.
  • If you're using really watery plant-based milk or if your carrots seem especially wet, you might need to reduce the liquid slightly or the center stays too soft—this is why the bake time is a range rather than an exact number.
03 -
  • Grate your carrots just before mixing them in so they're as fresh and moist as possible—this is what keeps these squares tender instead of dry.
  • If you're doubling this recipe for a bigger crowd, use a 9x13-inch pan and bake for an extra 10 to 15 minutes, checking carefully for doneness since the center takes longer to set.
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