Carrot Cake Baked Oatmeal

Ingredients

• 1 lb. carrots
• 2 large eggs
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 3 cups old-fashioned rolled oats
• 1/3 cup chopped walnuts
• 1/3 cup raisins
• 4 oz. cream cheese, room temperature
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1 tsp lemon juice
• 2 Tbsp sugar

Directions

1. Heat your oven to 375ºF. Peel the carrots, or give them a good scrub, then cut them into rounds. Cook them by boiling or steaming until they are very, very tender; steaming may take 15 minutes, depending on how big the pieces are.
2. Transfer the softened carrots to a large bowl and mash them with a potato masher. Add the eggs, brown sugar, cinnamon, nutmeg, baking powder, and salt, then whisk until everything is evenly mixed.
3. Pour in the milk and whisk again to bring it all together. Add the rolled oats, walnuts, and raisins, then switch to a large spoon and stir until combined. Spoon the mixture into a 3 quart casserole dish that has been coated with non-stick spray.
4. In a small bowl, mix the cream cheese, egg yolk, vanilla, lemon juice, and sugar. Use a fork or whisk until the mixture is smooth. If it needs a little help loosening up, microwave it for 15 seconds so it becomes a bit more pourable, then drizzle it over the oats in the casserole dish.
5. Bake the Carrot Cake Oatmeal for 45 minutes, until the cream cheese on top has turned lightly golden. Serve right away, or portion it out individually and refrigerate.