2 cups roasted carrots
3/4 cup milk (I used non-dairy but cow’s milk would be fine)
1/4 cup maple syrup
2 cups rolled oats
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
2-3 Tbsp ground flaxseed
optional: raisins or shredded coconut
Add ingredients to blender or food processor in order listed (except raisins and/or coconut if using).
Blend/process until smooth.
Stir in optional mix-ins if desired.
Spread into a 9×9 pan lined with parchment paper.
Bake at 375 degrees F for 25 minutes.
You can sub steamed carrots but add 1-2 Tbsp more maple syrup.
I don’t use mix-ins. I just imagine they’d taste good because they pair well with carrot cake.
If you want to add frosting, you can use whatever kind you want. I just mixed together cream cheese (softened) and powdered sugar until it reached the right sweetness and spread it on top of a couple.
You can also make these as muffins.