Crockpot Carrot Cake Oatmeal (4 servings) 3/4 cup steel cut oats 2 and 1/4 cups water 3/4 cup applesauce 2 large carrots - grated 1/4 cup raisins 1/4 cup chopped walnuts or pecans 1/4 cup maple syrup 2 Tablespoons brown sugar 1 and 1/2 teaspoons vanilla 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/4 to 1/2 cup milk For The Cream Cheese Frosting Drizzle: 3 ounces cream cheese - softened 3/4 cup confectioner's sugar 3 Tablespoons milk 1/2 teaspoon vanilla 1 pinch salt In a large slow cooker (at least 3 quarts), add the oats, water, applesauce, grated carrots, raisins, chopped nuts, maple syrup, brown sugar, vanilla, cinnamon, nutmeg and salt. (For reference, that's the first 12 ingredients shown above.) Give everything a nice stir with a rubber spatula. Cover the slow cooker and cook on low heat for 8 hours. Just before you are about to serve, add 1/4 milk and stir the oatmeal. Add a little more milk if you'd like a thinner consistency. To make the cream cheese frosting drizzle, combine the cream cheese, confectioner's sugar, milk, vanilla and salt in a medium bowl. Beat until a uniform thick glaze is created. Add additional milk 1 teaspoon at a time until the frosting drizzles thickly off of the beater. Transfer the oatmeal to bowls and drizzle each serving with some cream cheese frosting. If desired, garnish with additional raisins and chopped nuts. All the flavor of carrot cake in a warm bowl of steel cut oatmeal. Includes recipe for a cream cheese frosting drizzle to make the illusion complete. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3157. Submitted 1/9/2013.