To a blender, combine the oats, baking powder, almond butter, maple syrup, applesauce, shredded coconut, vanilla, cinnamon, allspice, nutmeg, ginger, salt, and milk. Blend those well until everything is incorporated and smooth.
Next, grate 1/2 cup of carrots. Note: if you don't feel like hand grating them, you could also pulse those in a blender instead.
Fold in the grated carrots and the chopped pecans into the blended mixture with the rest of the ingredients. ***Do not blend the carrots and the pecans.
Next, make your coconut cream frosting.
Open a can of coconut cream (if you have refrigerated this for a few hours before, that works best, but no worries if you haven't).
Measure out 1/2 cup of coconut cream. Add it to a bowl along with the maple syrup and vanilla. Whisk those well until the ingredients are combined.
Now it's time to assemble the oats! Grab two oven safe bowls. Pour the carrot cake oat mixture into each bowl, only filling to the middle.
Add a few tablespoons of the coconut filling to the center of each bowl. Fill the rest of the bowls with the remaining carrot cake oats.
Bake the oats in the oven for 20 minutes at 450*F/ 230*C.
When you remove the oats from the oven, give them some time to cool.
Top them with the remaining coconut cream and more pecan slices and dig in!