This 6-ingredient oven baked carrot dessert is the kind of simple pantry-style treat that feels almost magical, because it starts with frozen raw grated carrots and turns them into a warm, sweet dessert with hardly any fuss. It has the spirit of an old-fashioned home bake, a little like a carrot pudding bar or a soft snack cake, and it is especially handy on busy days when you want something cozy for family dessert without hauling out a mixer or making a big mess.
Serve this dessert slightly warm or fully cooled, depending on the texture you like best. It goes wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of plain yogurt if you want to keep things simple. For coffee time, I like to cut it into small squares and set it out with tea or coffee, and for family dessert, a light sprinkle of cinnamon on top makes it feel a little extra special.
6-Ingredient Oven Baked Carrot Dessert
Servings: 9
Ingredients
4 cups frozen raw grated carrots
1 cup sweetened condensed milk
2 large eggs
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
Directions
1. Preheat your oven to 350°F and lightly grease a metal sheet pan or small rimmed baking pan so the dessert lifts out easily after baking.
2. Spread the frozen grated carrots evenly in the prepared pan. If there are any large frozen clumps, break them apart with clean hands or a fork so the layer is even.
3. In a medium bowl, whisk together the sweetened condensed milk, eggs, flour, brown sugar, and cinnamon until smooth and well combined.
4. Pour the batter evenly over the carrots and use a spatula or the back of a spoon to gently spread it so the carrots are coated throughout the pan.
5. Bake for 30 to 35 minutes, or until the top looks set and the edges are lightly golden. A toothpick inserted near the center should come out mostly clean.
6. Let the dessert cool for at least 15 minutes before slicing into squares and serving warm or at room temperature.
Variations & Tips
For a softer pudding-style dessert: Use a slightly smaller baking dish instead of a larger sheet pan so the mixture bakes up thicker and stays extra moist in the center. This is a nice option if your family likes spoon desserts more than bars.
For picky eaters: Blend the batter very smoothly before pouring it over the carrots, and make sure the carrots are broken up well so the final texture is even. Once baked and cooled, the bars slice neatly and feel more familiar to kids who enjoy soft snack cakes.
For extra flavor: Add a pinch of nutmeg or a little vanilla if you do not mind stepping beyond the 6-ingredient idea. Those small additions make it taste a bit more like a classic holiday carrot dessert.
Baking tip: Because frozen carrots can hold extra moisture, check the center before pulling the pan from the oven. If it still looks too wet, give it another 3 to 5 minutes, watching closely so the edges do not overbrown.