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Carrot Cake Baked Oatmeal with Mascarpone Cream

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Carrot Cake, meet Oatmeal. Kids, meet vegetables for breakfast. I don’t care for dried fruit or nuts in my carrot cake, but I greatly appreciate it in my morning oats. I’ll let you decide how to proceed. The mascarpone cream is optional. Kidding, not kidding. It takes this bake to a whole new level. You can get by without, but I wouldn’t.


  • 2 tbsp. unsalted butter
  • 1 c. freshly grated carrots (about 2 carrots)
  • 2 c. old-fashioned oats
  • 1/2 c. brown sugar, very lightly packed
  • 1/4 c. walnuts, chopped (optional)
  • 1/4 c. currants* (optional)
  • 1 tsp. aluminum-free baking powder
  • 1/2 tsp. flaky kosher salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp ginger
  • 1 1/2 c. milk
  • 1/4 c. unsweetened applesauce
  • 1 large egg
  • 1/2 tsp. pure vanilla extract
  • handful unsweetened coconut
  • Topping
  • 1/2 c. mascarpone
  • 2 tbsp. milk
  • 1 tbsp. maple


  1. Preheat oven to 375°. Brown butter on stove by cooking on medium heat until golden, swirling occasionally. Set aside to cool. (You can forgo the browning and just melt butter for a less caramelized flavor.)
  2. Grate carrots using a cheese grater or food processor.
  3. Combine oats, grated carrots, brown sugar, walnuts, currants, baking powder, salt, cinnamon, and ginger in a medium bowl. Stir together.
  4. Into the cooled butter, whisk together milk, applesauce, egg, and vanilla.
  5. Add milk mixture to oat mixture and stir to combine.
  6. Pour mixture into an 8″x10″ baking dish (or similar). For an extra pretty presentation, sprinkle with coconut and currants. Bake for 20-22 min.
  7. Meanwhile, make mascarpone cream. In a small bowl, gently whisk together mascarpone, milk, and maple syrup until just smooth. Cream will thicken as it sits.
  8. Serve warm. Garnish individually with cream.


* I prefer currants to raisins. They are very similar in taste to without the juicy/moist texture that I don’t always care for.


  • Serving Size: 4-8 servings depending on the accompaniments
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