Spring Carrot Cake Squares (Print Version)

Wholesome baked squares bursting with fresh carrots and warm spices, ideal for breakfast or a snack.

# What 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 (approximately 2 medium carrots)
12 - ½ cup chopped walnuts or pecans (optional)
13 - ⅓ cup raisins (optional)
14 - ¼ cup unsweetened shredded coconut (optional)

# How To Make It:

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 distribute spices evenly.
03 - In a separate bowl, whisk together eggs, milk, maple syrup or honey, melted coconut oil or butter, and vanilla extract until well combined.
04 - Pour wet ingredients into dry mixture and stir until just combined, being careful not to overmix.
05 - Fold in grated carrots, chopped nuts, raisins, and shredded coconut if using.
06 - Spread the batter evenly into the prepared baking dish, smoothing the surface.
07 - Bake for 35-40 minutes, or until the center is set and the edges are golden brown.
08 - Allow to cool for at least 10 minutes before slicing into squares. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It tastes like carrot cake for breakfast, but the oats keep you genuinely satisfied until lunch.
  • Once you master this, you'll stop buying those expensive coffee shop breakfast bars and wonder why it took so long.
  • The whole baking process is under an hour, and your kitchen smells like a spice market in the best way possible.
02 -
  • The center will seem slightly soft when it comes out of the oven—that's correct, not a mistake, and it firms up as it cools into something absolutely worth waiting for.
  • Grating your own carrots makes a massive difference in texture and moisture; the pre-shredded kind from bags tend to be too dry and won't hydrate the batter the way fresh does.
03 -
  • Cut these squares while they're still slightly warm and use a sharp knife dipped in hot water between cuts—the warmth prevents sticking and gives you clean edges.
  • Store leftovers in an airtight container in the fridge for five days, or wrap individual squares and freeze them for up to three months; a quick 20 seconds in the microwave brings them back to almost-fresh.
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