Every since Easter when I made Minimalist Baker’s carrot cake (and ate the leftovers for breakfast), I’ve had such a craving for it but wanted to make a healthy version, frosting included. I’ve recently got back on the overnight oat train and thought a carrot cake version would be perfect. I’m actually not the hugest fan of overnight oats (or oatmeal for that matter) – it’s the texture. But when topped with crunchy walnuts and flaky coconut, I’m converted. I have to say my favourite part of carrot cake is the cream cheese frosting. I’ve made a vegan cashew version before which was so good, and so I decided to incorporate that here (but of course, in a healthier version). You could always skip this though and just use yoghurt but if you have the time, I definitely recommend it!
Carrot Cake Overnight Oats:
1 cup oats
1 cup milk of choice
1/2 cup grated carrot
2 tablespoons maple syrup
1 tablespoon chia seeds
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
Pinch nutmeg
Pinch salt
Place all ingredients into a jar and stir or shake together. Place in the fridge overnight. Serve with yogurt or cashew “frosting”, chopped walnuts and coconut flakes.
Cashew “Frosting”:
2/3 cup cashews (soaked overnight or soaked in boiling water for 1 hour)
1/4 cup yogurt of choice (I used coconut)
2 tsp maple syrup
2 tsp lemon juice
1 tsp vanilla
Pinch salt
Place all ingredients into a blender and blend until completely smooth. Adjust sweetness (maple syrup) and tartness (lemon juice) as you like. Serve with overnight oats. Store leftovers in the fridge.
