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Carrot Cake Baked Oats

Servings: 4

Ingredients

Carrot Cake Baked Oats

  • 2 Cups Ground Oats
  • ¼ Cup Brown Sugar / Substitute with ¼ cup of honey
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1½ tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Salt
  • 1 Cup Shredded Carrots (Clean and peel before shredding)
  • ⅔ Cup Greek Yoghurt or Applesauce/ Mashed bananas
  • 1 tbsp Citrus Zest
  • ⅓ Cup Coconut / Almond milk (use only ¼ cup if you're using honey as sweetener)
  • 2 tbsp Coconut Oil (melted)
  • ⅓ Cup Mxed Citrus peel or Raisins
  • ⅓ Cup Chopped Walnuts / Pecans

For Cream Cheese frosting

  • 1 Cup Creamcheese (I use Philadelphia Original) or Use Violife vegan cream cheese
  • ¼ Cup Powdered sugar (Adjust to taste)
  • 1 tsp Vanilla Extract or Citrus Zest

Instructions

For the Carrot Baked Oats

  • Combine all the dry ingredients by whisking together and set aside.
  • Pour in all the wet ingredients into a separate bowl and stir to combine. Add in the shredded carrots and slowly mix in the ground oatmeal.
  • Now, add the nuts, citrus zest, raisins and candied mixed peel (if using).
  • Stir to combine, then leave the batter to rest for 20 minutes - it's very important that the oatmeal is left to rest, so it can absorb all the moisture.
  • Stir again before transferring into an oven dish to bake.
  • Bake at 180°C / Gas Mark for 35-40 minutes. Insert a toothpick in the centre, if it comes out clean, then it's ready.

For the Frosting

  • Leave the baked oats to cool completely before frosting.
  • Whisk together the cream cheese and powdered sugar, add the citrus zest/ vanilla extract.
  • Stir to combine.