Light cream cheese
Plain Greek yogurt
Icing sugar
Vanilla bean, cut lenghtwise and seeded
Barley or oat flakes
Carrots, cut into small dices
Whole wheat flour
Canola oil
Maple syrup
Brown sugar
Smooth carrot puree (about 2 carrots)
Regular or plant-based milk
Preheat the oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or with parchment paper.
Mix all the filling ingredients with a fork. Refrigerate.
Mix all the crumble ingredients and spread unto the baking sheet.
Bake in the oven for about 15 minutes, stirring halfway through.
Put the brown sugar and carrot puree in a pan. Bring to a boil and let simmer for 5 minutes. Add the milk.
When ready to serve, split the carrot crumble into 5 small bowls. Add the cream cheese and drizzle warm caramel on top.
