1 cup Almond milk (I used Almond Breeze, which I highly recommend, since it contains 25% of the daily minimum requirement of calcium, among other things), 1/2 t. lemon juice, 2 T. Coconut Cream (the recipe says to skim it off the top of canned coconut milk. I actually found coconut curd and used a Tablespoon of that), 1/2 to 1 t. cinnamon, 1/4 t. ground ginger, 1/8 t. ground nutmeg, pinch of salt, 1 cup finely grated carrot, 1/2 cup regular oats, 1 t. vanilla, and 2 T. maple syrup. In a small saucepan, heat almond milk, lemon juice and coconut cream on medium heat. Stir in spices and salt until spices dissolve. Stir in grated carrot and oats; cook for 8 minutes until oats are soft. Remove from heat; stir in vanilla and maple syrup. Drizzle with 1/2 t. maple syrup mixed with coconut cream, and (optionally) top with a few chopped walnuts, golden raisins, and a sprinkle of cinnamon..
It sounds like a lot of work, but it isn't at all. I grate the carrot the night before and just squeeze a little lemon into it while it is on the stove. The rest is really easy. If, like me, you are a carrot cake fan, try this recipe and let me know what you think of it.
I hope you are all doing well. This fall has been so busy for me - something I had not expected with one of my two boys in college. I hope to write more in here soon. But until then, happy and healthy eating!