In a bowl, mix together the rolled oats, finely grated carrot, chopped walnuts, chia seeds, raisins, ground cinnamon and ground nutmeg.
In a separate bowl, whisk together the vanilla extract, maple syrup and almond milk.
Pour the wet ingredients into the dry ingredients and mix until all is evenly coated.
Place in jars and put in the fridge overnight.
Before serving, whip the coconut cream and icing sugar together until it forms stiff peaks. Spoon on top and scatter over the chopped walnuts and grate over the nutmeg.