Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 350°F and grease an 8x8 baking dish, keeping the surface well-coated so the cake releases easily.
Mix the dry ingredients
- In a large bowl, mix rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt until the spices are evenly distributed and no dry pockets remain.
Mix the wet ingredients
- In a separate bowl, whisk eggs, maple syrup or honey, milk, melted coconut oil, and vanilla extract until smooth.
- Stir in shredded carrots until the batter looks evenly speckled with carrot.
Combine
- Combine the wet and dry ingredients and fold until just incorporated, then fold in raisins or chopped walnuts if using.
Bake
- Pour the batter into the prepared dish and bake at 350°F for 30–35 minutes, until set in the center and golden at the edges.
- Cool the cake before drizzling so the cream cheese mixture stays thick and doesn’t soak in.
Make the cream cheese drizzle and serve
- Beat cream cheese, powdered sugar, and milk until smooth, thick, and drizzleable with a ribbon texture.
- Drizzle over the cooled cake, slice into squares, and serve.
Notes
Pro tip: for the most moist squares, shred the carrots finely and don’t overmix after combining wet and dry—fold just until the oats are moistened. Store in an airtight container in the refrigerator up to 4 days. Freezing is yes: freeze individual squares wrapped well for up to 2 months and thaw in the fridge overnight. If you want gluten-free, use certified gluten-free rolled oats (no other ingredient needs changes).