Description
If you’re looking for a wholesome, no-fuss breakfast that your toddler will actually eat, this Easy Oatmeal Carrot Cake Toddler Breakfast Cake is naturally sweetened, loaded with apples, carrots, spices, and hearty oats—perfect for busy mornings, meal prep, and picky eaters.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs (or 2 flax eggs for vegan)
- 1 cup almond milk
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup grated apple
- Optional: ¼ cup chopped walnuts or raisins
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- Mix Dry: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt.
- Mix Wet: In another bowl, whisk together eggs (or flax eggs), almond milk, applesauce, maple syrup, almond butter, and vanilla.
- Combine: Stir wet ingredients into dry ingredients until fully combined.
- Add Produce: Fold in grated carrots, grated apple, and optional nuts or raisins.
- Pour Batter: Transfer mixture into the prepared baking dish and smooth the top.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Slice: Let cool for 10–15 minutes before slicing into squares.
Notes
- Finely grate carrots and apples to keep the cake moist and toddler-friendly.
- Let the batter rest a few minutes before baking for better oat absorption.
- Avoid overbaking—begin checking at 35 minutes.
- Use natural almond butter for the best texture and flavor.
- Use old-fashioned oats only; instant oats can turn gummy.
- Freshly grated produce gives the best moisture and texture.
- Limit nuts/add-ins so the cake stays light and soft.
- Store in the fridge up to 5 days or freeze in portions for quick breakfasts.
- Make vegan using flax eggs.
- Nut-free option: substitute almond butter with sunflower seed butter or tahini.
- Customize with coconut, mini chocolate chips, or cranberries.
- For fall flavors, add pumpkin purée and warm spices.
- Try baking in muffin pans for easy toddler portions.
- Let cool fully before slicing for clean edges.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 165
- Sugar: 10g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 0.6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Oatmeal Carrot Cake, Toddler Breakfast Cake, Healthy Carrot Breakfast, Oatmeal Toddler Recipes, Carrot Apple Oatmeal Cake