Carrot Cake Overnight Oats

🧂 Ingredients

• 3 cups (150 g) shredded carrots
• 1 14 oz. can (400 g) crushed pineapple

  drained
• 3 cups (180 g) coarse oats

  gluten free, if necessary
• 2 teaspoons (5.22 g) ground cinnamon
• 1 teaspoon (4 g) baking powder
• ¼ teaspoon (1.42 g) fine sea salt
• 4 large eggs
• ½ cup (96 g) coconut sugar
• 2 cups (473 mL) dairy free milk of choice
• ½ cup (118 mL) avocado oil
• 1 teaspoon (5 mL) vanilla extract
• 1 cup (85 g) unsweetened shredded or flaked coconut
• 1 cup (145 g) sultana raisins
• ¾ cup (75 g) walnuts
• 4 ounces (113 g) cream cheese

  at room temperature
• ¼ cup (56.7 g) butter

  at room temperature
• 1 tablespoon (11 g) coconut sugar
• 1 tablespoon (21 g) honey

Instructions

• 1 Butter (or oil, for dairy free) a 13 x 9 x 2 in. (33 x 22.8 x5 cm) baking dish.
• 2 Layer the shredded carrots and drained, crushed pineapple over the bottom of the
  baking dish.
• 3 Mix together the oats, baking powder, cinnamon, and salt. Sprinkle this mixture
  evenly over the carrots and pineapple.
• 4 Whisk together the eggs, sugar, milk, oil, and vanilla. Stir in the coconut,
  raisins, and nuts. Pour this over the other ingredients in the pan.
• 5 Cover with a lid, foil, or plastic wrap and refrigerate overnight.
• 6 In the morning, remove the covering and bake in a preheated 375°F (190 C) oven
  for 30 minutes.
• 7 While the oatmeal is baking, Beat the softened butter and cream cheese together
  along with the coconut sugar and honey.
• 8 As soon as you remove the oat dish from the oven, spread a thin layer of
  frosting over it all.
• 9 Serve warm.

Nutrition Info