Oats are great sources of fibers which help clear your digestive system and carrots are excellent vitamin A and beta-carotene powerhouses. I think that this special and flavorful cake can be a great way to start your day or a great snack to pack for when you need nutrition on the go!
- A large carrot, grated. This should give you about a heaping cup
- A cup of almond milk
- Two tablespoons of coconut milk cream, full fat
- A teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/8 teaspoon of ground nutmeg
- A pinch of salt
- Half a cup of regular oats
- A teaspoon of vanilla extract
- Half a teaspoon of lemon juice, this is optional
- Two tablespoons of chopped walnuts
- Two tablespoons of raisins
- Two tablespoons of maple syrup
- A tablespoon of shredded coconut which has been sweetened, to be used for garnishing
- A tablespoon of coconut milk cream combined with half a teaspoon of maple syrup, for garnishing
Whisk the almond milk, coconut milk cream, nutmeg, cinnamon, ginger, and some salt in a pot over medium heat. Stir in your finely grated carrots and add in the oats as well. If the ingredients start to boil too soon, adjust the heat to a lower setting.
Cook this for about 8-9 minutes and remember to stir frequently, reaching to the bottom of the pot to make sure none of the oats or carrots stick or burn. When your mix has thickened, take it away from the heat and stir in your vanilla extract, a tablespoon of walnuts, a tablespoon of raisins, and two tablespoons of maple syrup. Mix everything in thoroughly.
Portion your oatmeal and carrot mixture into two bowls. Top your carrot cake oatmeal with the remaining raisins, walnuts, raisins, and your shredded coconuts. If you want, you can even add some coconut cream with maple syrup and drizzle it over the bowls. Sprinkle it with some cinnamon to garnish it.
You can place these in lunch boxes and allow it to cool before sealing it so you can bring it to work as a filling snack. Enjoy this hearty recipe!