News from Illinois CancerCare

Easter Recipe: Carrot Cake Oatmeal Squares

Did you know that eating carrots is linked to a reduced risk of cancer AND improved eye health? You never see a bunny with glasses!

Carrots are high in fiber, vitamin A, vitamin K, and biotin. They are also the only vegetable with more nutrients when cooked – steaming, sautéing, roasting, and baking are great ways to cook your carrots.

This recipe is high in fiber and sneaks in some fruits (apples/raisins) and vegetables (carrots). A great make-ahead breakfast or dessert!


Carrot Cake Oatmeal Squares


  • 2½ cups rolled oats
  • 1 Tbsp cinnamon
  • 1½ tsp baking powder
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 2½ cups lightly packed shredded carrots (can use matchstick carrots)
  • 1 cup unsweetened applesauce
  • 3 eggs
  • 2 cup milk (or milk alternative)
  • ¼ cup honey
  • 2 tsp vanilla
  • Optional:
    • ½ cup chopped walnuts or pecans
    • ¼ cup raisins
    • Yogurt


  1. Preheat oven to 375⁰. Spray 9”x9” baking casserole.
  2. Combine dry ingredients. In large bowl, combine oats, cinnamon, baking powder, ground ginger, salt.
  3. Mix wet ingredients. In a medium bowl, mix shredded carrots, applesauce, eggs, milk, honey, vanilla.
  4. Add wet ingredients to dry ingredients in the larger bowl and stir well. Pour mixture into casserole dish. Sprinkle on nuts and raisins.
  5. Bake for 32-37 minutes until edges are lightly golden. Inside texture will be moist, it will firm up when cooled. Cool for 10 minutes before serving.
  6. Serve in bowls topped with yogurt, cinnamon, and extra shredded carrots if desired.
  7. Cut oatmeal into squares and store in fridge for 3 days or freeze for several weeks. Warm up in microwave for 30 seconds.

Quick tip! Top with Greek yogurt and nuts for extra protein!

Recipe adapted from: Carrot Cake Oatmeal Squares | Two Kooks In The Kitchen