Prep Time:10 MINS
– 1 cup quick-cooking rolled oat – 1/3 cup oat flour (or about 1/2 cup oats blended into flour) – 1 cup grated carrots, about 3 medium carrot – 1/2 cup softened coconut oil – 1/4 cup maple syrup, honey or agave – 1/4 cup coconut sugar – 2 egg – 1 tsp vanilla extract – 1 tsp cinnamon – 1 tsp baking soda – 1/4 tsp salt – 1/4 cup chopped walnuts, optional
Cook Time: 10 mins
Ingredients
Cream Cheese Glaze : – 1/3 cup + 2 tbsp whipped cream cheese, dairy or non-dairy work – 1 1/2 tbsp honey or maple syrup – 1-2 tbsp non-dairy milk – 1 tsp vanilla
Cashew Cream Glaze : – 1/4 cup + 2 tbsp raw cashew – 1/4 cup non-dairy milk – 1 1/2 tbsp pure maple syrup – 1 tsp vanilla extract
– Preheat oven to 350 F.
– Whisk together the eggs, oil, carrots, sugars and vanilla.
– Fold in the remaining ingredients except the walnuts and mix well.
– Pour batter into a parchment lined 8 x 8 baking dish, and bake on 350 for 25-30 minutes, until firm to touch.
– For the cream cheese glaze, whisk ingredients together in a bowl and add the milk by the tbsp as needed.
– For the cashew glaze, blend together until smooth. If the icing is too thin, add more cashews by the tbsp.
– Let cool for 10 minutes and top with glaze of choice, then add the chopped walnuts if using.
– Keep stored in the refrigerator for up to a week!