Preheat oven to 350° F. Spray a 9x9 baking dish or 9-inch pie plate with non-stick spray and set aside.
In a large bowl combine the oats, cinnamon, nutmeg, ginger, baking powder, and salt. Mix until combined.
In a seperate bowl, whisk together the room temperature milk, maple syrup, eggs, melted butter, and vanilla. Pour this into the oat mixture and stir until combined. Add in the shredded carrots and coconut.
Pour mixture into baking dish and bake for 40 minutes. The center should be set. Remove from the oven and allow to cool for 5-10 minutes before serving.
Make icing
While the oatmeal is baking, make the icing. In a bowl, use an electric mixer to cream the cream cheese for about 1 minute, until smooth. Add in 2 tablespoon of maple syrup and vanilla, mixing until smooth. Add more maple syrup to reach the consistency you want!
Notes
Use rolled/old-fashioned oats or quick oats, totally up to you!
Make sure your cream cheese is at room temperature before mixing it to make the icing or else you will get clumps.
Baked oatmeal is best right out of the oven, but you can store it in the fridge for up to 5 days and reheat it in the microwave or oven.