In a large pot over high heat, combine water and milk and steel-cut oats.
Using a grater or the shredding blade on your food processor, shred 2 medium sized carrots and ½ of an apple. Add the carrots and apple to the pot.
Once the oats have come to a boil, reduce the heat to medium-low and stir in raisins, cinnamon, ginger, nutmeg, and salt. Cook the oats on low for 20-30 minutes covered, adding ½ cup of additional water if the oats become too thick and aren't fully cooked. Stir frequently.
Once the steel-cut oats are cooked (they will be chewy and creamy), turn off the heat and add in the coconut, walnuts, maple syrup, and vanilla. Stir to combine.
Portion oatmeal into bowls and garnish with a scoop of coconut cream or additional milk.
Notes
Extra servings can be refrigerated for up to 4 days, and reheated in the microwave with additional milk.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/03/25/spiced-carrot-oatmeal/