To a mixer, combine oat, baking powder, almond butter, maple syrup, apple compote, grated coconut, vanilla, cinnamon, conviction, nutmeg, ginger, salt and milk. Mix them well until everything is incorporated and smooth.
Then grate ½ cup of carrots. Note: If you don’t feel like giving them by hand, you can also make sweaters in a mixer instead.
Fold the grated carrots and chopped pacans in the mixture mixed with the rest of the ingredients. *** Do not mix carrots and pacans.
Then do your icing with coconut cream.
Open a box of coconut cream (if you have refrigerated this for a few hours before, it works better, but no worries if you haven’t done it).
Measure ½ cup of coconut cream. Add it to a bowl with maple syrup and vanilla. Whisk those well until the ingredients are combined.
Now is the time to assemble oats! Take two safe bowls in the oven. Pour the carrot cake oat mixture into each bowl, filled only in the middle.
Add a few tablespoons of coconut trim in the center of each bowl. Fill the rest of the bowls with the remaining carrot cake oats.
Bake the oat for 20 minutes at 450 * f / 230 * C.
When you remove oven from the oven, give them time to cool.
Complete them with the remaining coconut cream and more slices of pecans and dig!
