Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats taste like cake for breakfast! Vegan and gluten-free.

I’m so excited for spring produce, visits to the farmers market and moving towards light and fresh foods (yeah, salads) instead of the heavy comfort foods we crave throughout the winter.

I hope you’re ready for the transition because today I have a new overnight oats recipe for you! The recipe is very similar to some of my other overnight oats recipes, but with a carrot cake spin. It’s springy, healthy and super simple to whip up.

Bowl of carrot cake overnight oats topped with coconut and walnuts.

Dessert For Breakfast 

Healthy dessert-inspired breakfast recipes like this are my favorite because they feel so decadent. I have a ton of dessert-inspired breakfast recipes like these banana bread overnight oats, this carrot cake smoothie, birthday cake baked oatmeal and one of my faves: chocolate baked oatmeal.

Two bowls of carrot cake overnight oats topped with walnuts and raisins.

Amp up The Protein

I made a huge batch of carrot cake overnight oats last week and ate them for breakfast every single day. I found that adding a little yogurt or protein powder to the original recipe was the perfect way to add an extra boost of protein. Feel free to do the same if you like a bit more protein with your breakfast too.

Hands sprinkling coconut on a bowl of carrot cake overnight oats topped with walnuts.

Ingredients Needed for Carrot Cake Overnight Oats

  • old fashioned rolled oats – rolled oats are the best for overnight oats. Instant/quick oats and steel cut oats don’t work well because they don’t absorb liquid the same way rolled oats do.
  • almond or cashew milk – I like using unsweetened vanilla almond milk, but any type of milk will work.
  • grated carrots
  • pure maple syrup
  • raisins
  • cinnamon
  • vanilla extract
  • almond extract – this is optional, but it adds such a nice flavor.
  • unsweetened flaked coconut
  • chopped walnuts or pecans (for topping) – I love the added crunch the walnuts & pecans add to the oats.
  • protein powder or yogurt (optional) 

Hands holding a bowl of carrot cake overnight oats, topped with coconut and walnuts.

Benefits of Carrots

Besides being delicious, carrots are packed with amazing nutrients as well! They’re high in antioxidants, fiber, vitamin K and potassium. They have shown to help with heart and eye health as well as digestion. (Source)

Bowl of carrot cake overnight oats topped with walnuts and coconut.

More Carrot Cake Inspired Recipes:

More Overnight Oats Recipes:

If you try these carrot cake overnight oats be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

Print
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Carrot cake overnight oats with nuts and shredded coconut in a bowl with a spoon.

Carrot Cake Overnight Oats


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1
  • Diet: Vegan

Description

Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats taste like cake for breakfast! Vegan and gluten-free.


Ingredients

  • 1/2 cup oats
  • 3/4 cup unsweetened almond or cashew milk
  • 3 Tablespoons grated carrots
  • 1/21 Tablespoon maple syrup
  • 1/2 Tablespoon raisins
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon almond extract (optional)
  • 1 Tablespoon unsweetened flaked coconut
  • 1 Tablespoon chopped walnuts or pecans for topping
  • optional add ins for more protein: protein powder or yogurt

Instructions

  1. Combine: Place all ingredients except the nuts in a container and stir until well combined. Seal with a lid and place in the fridge overnight (or at least a couple hours).
  2. Serve: Bring out of the fridge in the morning and stir. You’ll notice that the oats soak up a lot of the liquid so you may want to add a little more almond milk before serving. Top oats with chopped nuts and serve.
  • Category: Breakfast
  • Method: Overnight soak
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 315
  • Sugar: 14g
  • Fat: 11g
  • Carbohydrates: 47g
  • Fiber: 7g
  • Protein: 7g

Keywords: carrot cake overnight oats

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Recipe rating

    21 comments
    1. Jaclyn Kuhn
      March 2, 2021 AT 10:32 am

      I loved this version… it really does taste like carrot cake, this recipe is amazing. EBF at it again with the dessert for breakfast magic! For a girl with a sweet tooth, these are a dream!!

      1. Brittany Mullins
        March 2, 2021 AT 11:36 pm

        So glad you loved this recipe, Jaclyn!! Thanks for the review. I so appreciate it!!

    2. Avoine Sarah
      March 28, 2018 AT 4:14 am

      These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!

    3. Fran
      April 19, 2017 AT 12:55 am

      Caution “gluten-free” it is not. Great recipe though.

      1. Sam
        April 23, 2017 AT 11:32 pm

        As long as your oats are certified gluten-free (and that there’s been no cross-contamination with anything else like the coconut flakes), the recipe qualifies 🙂

    4. Maggie
      April 13, 2017 AT 12:08 am

      This recipe was fantastic! I made it for lunch the night before, and it tasted so much like carrot cake–very satisfying too! I whipped up another serving tonight for tomorrow. Thank you so much for sharing!

      1. Brittany Mullins
        April 13, 2017 AT 3:51 pm

        Yay!! I’m so glad you liked it, Maggie! And I love that you had it for lunch. 🙂

    5. Tyler
      April 10, 2017 AT 12:31 pm

      WHat type of oats do you think would work best? Or which kind did you use?

    6. Melissa
      April 4, 2017 AT 4:00 pm

      This recipe sounds great! I just bought carrots the other day and also have the other ingredients needed in this recipe, so I can’t wait to recreate it! It looks incredible!

      1. Brittany Mullins
        April 4, 2017 AT 5:12 pm

        Yay!! I hope you love it, Melissa! <3

    7. Emily @ Pizza and Pull-Ups
      April 3, 2017 AT 10:52 pm

      Oh my gosh, this looks so delicious! I can’t wait to try it out!

    8. Tori//Gringalicious.com
      April 3, 2017 AT 8:42 pm

      Okay, I’m sold on this completely. I love carrot cake so a healthy and breakfast friendly version is so my thing! Thanks!

      1. Brittany Mullins
        April 4, 2017 AT 9:18 am

        Yay!! I hope you love this breakfast remake, Tori!

    9. Curious George
      April 3, 2017 AT 5:59 pm

      How long could you leave this in the refrigerator after making. Lets say you wanted it to keep for 3 days or more? Would it still be good or do you need to eat it the next day? Thank you

      1. Brittany Mullins
        April 4, 2017 AT 9:15 am

        It should keep for 3-5 days in the fridge! 🙂 Enjoy.

    10. Carrie this fit chick
      April 3, 2017 AT 4:01 pm

      I’ve been seeing a LOT of carrot cake recipes lately! Must be the season! I sure love the flavors of carrot cake, so would interested to try them out in oats!

      1. Brittany Mullins
        April 4, 2017 AT 9:18 am

        Me TOO! I think carrot cake is on everyone’s mind right now. 🙂

    11. Kim @ So Full Zest
      April 3, 2017 AT 3:48 pm

      I was literally just thinking, I wonder how you make overnight oats then I saw your picture on instagram! I’ve always been intimidated by it, but its so simple and your recipe sounds delicious!

      1. Brittany Mullins
        April 4, 2017 AT 10:06 am

        They’re so easy to make and perfect for warmer days when you can’t stand to eat hot oats. I hope you get a chance to try this recipe, Kim. 🙂

    12. Kori
      April 3, 2017 AT 12:13 pm

      These look and sound fabulous! Many years ago (maybe 2008 or so) I created a warm carrot cake oatmeal recipe. I need to make it again as well as this cold version!

    13. Luveykins
      April 3, 2017 AT 11:53 am

      This is Awesome! I am going to try this tonight!

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