Dessert

Healthy Oatmeal Carrot Cake Loaf Recipe

ByHugo Harnd January 14, 2026January 14, 2026

Introduction

This Healthy Oatmeal Carrot Cake Loaf is a moist, flavorful treat that combines wholesome ingredients like bananas, oats, and carrots. It’s naturally sweetened and topped with a light cream cheese frosting, perfect for breakfast or a guilt-free dessert.

A slice of carrot cake is shown with two visible layers: the bottom layer is light brown with a crumbly texture filled with small bits of walnuts and orange carrot shreds, and the top layer is a thick, smooth white cream cheese frosting covered with chopped walnuts scattered evenly. The cake sits on a scratched dark gray surface with a soft-focus background featuring a colorful orange and pink patterned cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas
2 eggs
2 cups rolled oats
1 tsp baking powder
Pinch of salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup maple syrup
1 medium carrot, finely shredded
1/4 cup chopped walnuts
4 oz cream cheese, room temperature
2 tbsp vanilla yogurt
1 tbsp powdered sugar

Instructions

Step 1: Preheat your oven to 350℉ (175℃). Line an 8×4 inch loaf pan with parchment paper to prevent sticking.
Step 2: In a blender or food processor, combine the bananas, eggs, rolled oats, baking powder, salt, cinnamon, vanilla extract, and maple syrup. Pulse until the mixture is mostly smooth.
Step 3: Gently fold in the shredded carrot and chopped walnuts using a spatula. Pour the batter into the prepared loaf pan, spreading it evenly.
Step 4: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Step 5: For the frosting, whisk together the cream cheese, vanilla yogurt, and powdered sugar in a small bowl until smooth.
Step 6: Spread the frosting evenly over the cooled loaf and sprinkle with additional crushed walnuts if desired.

Tips & Variations

Use gluten-free oats to make this loaf suitable for gluten-sensitive diets.
Substitute walnuts with pecans or almonds for a different crunch and flavor.
For extra moisture, add a tablespoon of applesauce or Greek yogurt to the batter.
Try adding raisins or dried cranberries for added texture and sweetness.

Storage

Store the loaf in an airtight container in the refrigerator for up to 4 days. If frosted, keep it chilled to maintain the cream cheese topping. To reheat, warm slices gently in the microwave for 15-20 seconds.

How to Serve

A rectangular cake with a golden brown base layer sits on a gray surface with some crumbs around it. The top layer is a thick, creamy white frosting that looks smooth and soft, spread unevenly with visible swirls. Scattered on top of the frosting are small pieces of chopped nuts, adding a crunchy texture. The background shows a white marbled texture with a hint of a white and blue striped towel and a green bowl blurred at the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this loaf vegan?

You can make it vegan by replacing the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and using dairy-free cream cheese and yogurt alternatives.

Can I freeze this carrot cake loaf?

Yes, you can freeze the baked loaf without frosting for up to 3 months. Wrap it tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator before frosting and serving.