Carrot Cake Baked Oats with Creamy Cashew Icing (Dairy-Free!)
If you’re a fan of carrot cake but don’t want all the heavy sugar and butter, this Carrot Baked Oats recipe is going to be your new obsession. Think cozy spices
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Cooking tools:
- Blender
- Grater
- Oven
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Colander
- Refrigerator
- Kettle
Ingredients
- 2 cups rolled oats (I use these)
- 1 ½ cups finely shredded carrot (not packed) or 1 large carrot
- 2 tsp cinnamon powder
- 1 scoop (25g) vanilla protein powder (I use this one)
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ⅛ tsp clove
- ¼ tsp salt
- 1 tsp baking soda (optional)
- ½ cup chopped walnuts (divide: half for the batter, half for topping)
- ½ cup maple syrup
- 1 ¾ cups coconut milk
- ½ cup cashews, soaked in hot water 20 min, drained
- ½ cup full-fat canned coconut milk
- 1 tbsp lemon juice
- 2 tbsp maple syrup
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