Carrot Cake Bowl

Steps

1. Simmer 110 g carrots200 ml carrots⅔ cup + 3 tbsp carrots165 g carrots310 ml carrots1¼ cups carrots in a small pan of water for 12–15 minutes, until very soft. Drain and rinse under cold water to cool them.
2. Meanwhile, soak 15 g rolled oats3 tbsp rolled oats3 tbsp rolled oats25 g rolled oats65 ml rolled oats¼ cup rolled oats in 90 ml semi-skimmed milk90 ml semi-skimmed milk¼ cup + 2 tbsp 2% milk135 ml semi-skimmed milk140 ml semi-skimmed milk½ cup + 1 tbsp 2% milk for 10 minutes. If the dates are firm, soak them in hot water too.
3. Blend the carrots and oats with 100 g frozen ripe banana slices160 ml frozen ripe banana slices⅔ cup frozen ripe banana slices150 g frozen ripe banana slices240 ml frozen ripe banana slices1 cup frozen ripe banana slices, 110 g plain skyr100 ml plain skyr¼ cup + 3 tbsp plain skyr165 g plain skyr160 ml plain skyr⅔ cup plain skyr, 2 Medjool dates2 Medjool dates2 Medjool dates3 Medjool dates3 Medjool dates3 Medjool dates, 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, ¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger, a pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmeg, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Toast 15 g walnuts2 tbsp walnuts2 tbsp walnuts25 g walnuts3 tbsp walnuts3 tbsp walnuts and 2 tbsp unsweetened coconut flakes2 tbsp unsweetened coconut flakes2 tbsp unsweetened coconut flakes3 tbsp unsweetened coconut flakes3 tbsp unsweetened coconut flakes3 tbsp unsweetened coconut flakes in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden. Let them cool.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
7. If it looks crumbly or powdery, add 30 ml semi-skimmed milk2 tbsp semi-skimmed milk2 tbsp 2% milk45 ml semi-skimmed milk3 tbsp semi-skimmed milk3 tbsp 2% milk and run Re-spin.
8. Scoop into bowls. Top with the walnuts, the coconut and 30 g carrots55 ml carrots¼ cup carrots45 g carrots85 ml carrots⅓ cup carrots, finely grated, then dust with a pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamon.

To serve: Serve in wide bowls, so there is room for all the toppings.