I developed this recipe when I had a real craving for carrot cake, but was trying to cut back on treats. This works beautifully to fill that space: it tastes just like a carrot cake, plus it's warming, comforting and lightly spiced.
The dollop of coconut yogurt acts like the cream cheese frosting, and the toasted pecans add some crunch. Carrots are naturally sweet – which is why we add them to cakes in the first place – and they work really well in porridge, too.
You always could swap in another type of yogurt, or use a different nut, such as walnuts, this would still be delicious.
For the porridge
1 cup jumbo oats
2.5 cups plant milk
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp allspice
¼ tsp grated nutmeg
½ tsp ground ginger
¼ cup sultanas
Zest of ½ orange
1 tbsp maple syrup
¾ cup grated carrot
Coconut yogurt, or another plant-based yogurt
Handful toasted pecans or walnuts, roughly chopped
4 tbsp maple syrup, or to taste
4 tbsp grated carrot
Sprinkling orange zest
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