Carrot Cake Granola

carrot cake granola from

I’ve been craving carrot cake for weeks, but summer’s coming up quickly and I really don’t need to be eating cake right now. I decided to make carrot cake granola instead! It’s loaded with all of the goodies that you’d find in your favorite carrot cake: coconut, walnuts, raisins, and warm spices. I even got all trendy and threw in some quinoa, which adds a nutty flavor and slightly chewy texture. This is one of my new favorite treats – I keep disappearing into the kitchen to sneak a hand full.  It’s also great sprinkled over yogurt – I recommend coconut or lemon!
Because the carrots and quinoa add so much moisture to this granola, it takes longer to make than my other granola recipes – about an hour total. You’ll start it at high heat to toast the oats and walnuts, then reduce the heat to dehydrate the carrots. The result is a great combination of crunchy, chewy, and soft textures. It’s also my contribution to this month’s leftover club, where food bloggers ship their leftovers to faraway friends. A bag of this carrot cake granola is headed off to Dani from Dining with Dani. I hope he likes it as much as I do! Be sure to check out the bottom of this post to see what everyone else made this month!

carrot cake granola from

4.3 from 3 reviews
Carrot Cake Granola
Prep time
Cook time
Total time
This is a very lightly sweetened granola. If you prefer a sweeter granola with more clumps, double the honey.
Serves: 20
  • 2 cups rolled oats
  • 1 cup shredded carrot (about 2)
  • ¾ cup cooked quinoa
  • ½ cup walnuts
  • ¼ cup shredded coconut
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • dash salt
  • 3 tablespoons honey
  • 3 tablespoons coconut oil (at room temperature)
  • 1 teaspoon vanilla
  • ¼ cup raisins
  1. Heat oven to 350F. Line a baking sheet with a silicon mat or parchment.
  2. Mix fist 10 ingredients (through salt). In a separate bowl, mix together honey, coconut oil, and vanilla. Pour wet ingredients into dry ingredients; mix thoroughly. Spread in a thin layer on the baking sheet.
  3. Bake 15 minutes; stir. Reduce heat to 225F and bake 45 minutes, or until ingredients are dry and toasted. Remove from oven and let cool. Stir in raisins.
  4. Store in an airtight container.
Nutrition Information
Calories: 115 Fat: 5 Carbohydrates: 15.5 Fiber: 2 Protein: 3
Check out what everyone else made this month! (I was the lucky recipient of the Pancakes and Bacon Cookies… Um, Yum!!!)
Savory Simple – Quinoa Energy Bars
The Girl In The Little Red Kitchen – Cashew Butter and Blackerry Jam Thumbprint Cookies
Dining with Dani – Pancakes and Bacon Cookies
Juanita’s Cocina – Butterscotch Browned Butter Blondies
Eats Well With Others – Salted Caramel Shortbread
Frugal Foodie Mama – Cookie Butter Pecan Bars
Let’s Give Peas a Chance – Chocolate Stout Brownies
Budget Gourmet Mom – Crisp Oatmeal Cookie Sandwiches
Sugar Dish Me – Strawberry Lemonade Loaf
Roxana’s Home Baking  – Chocolate chip bars
O’Boy! Organic – Rhubarb Cake
Omeletta – Brown Sugar Meringues
Eat Bake Drink Cook – Everything Cookies
Healthy. Delicious. – Carrot Cake Granola
Souffle Bombay – Sweet & Spicy Pecans
The Spiced Life – Garam Masala Caramel Corn
Bakeaholic Mama – Chocolate Cookie Dough Macarons
Whey Beyond the Naked Truth – Chia Seed Protein Bites
Don’t you wish you could enjoy some of these leftovers with us? You can!  Visit The Leftovers Club for more details!
carrot cake granola from


  1. Yum…looks delish! I love adding quinoa to my granola!

  2. Carrot cake + granola will start my day off just right!

  3. Monique says:

    send ME leftovers!
    like this recipe- would make a nice topping for my new adventures in yogurt making.

  4. Amazing! You know, I never ate carrot cake as a kid, but lately I’ve been craving it in all forms. I’ve made carrot cake oatmeal, yogurt…and now I think I need to try carrot cake granola!

  5. jacquie says:

    I would never of thought of adding raw carrots to granola – I have to try this as it looks yummy.

    what is the serving size? I know you said 20 servings but I just can’t get my head around how many cups of granola it would make and therefore how many servings. I was going to guess 1/4 cup but that would mean that there were 5 cups and it doesn’t seem as though those ingredients would make 5 cups of granola. but what do I know….

    • Lauren Keating says:

      1 serving = 1/4 cup.
      I didn’t think it was going to make so much either, but 1/4 cup of this and that really starts to add up! (it’s almost 4 cups just with the oats, quinoa, and carrot)

  6. I pretty much crave carrot cake on a daily basis…so perhaps I should eat this granola instead to curb my cravings! Such a fun treat.

  7. Oh wow! I could eat this every day for breakfast. Love the flecks of carrot in it.

  8. Delicious. This looks great I am totally going to try this for my next granola.

  9. I’ve made carrot cake oatmeal but not granola – great idea! Love the addition of quinoa.

  10. A healthy way to eat carrot cake… for breakfast? Count me in!

  11. I make carrot cake oatmeal all the time, but never granola! This is sooo great! I think I’ll make this over the weekend. My yogurt needs some oomph.

  12. Thanks for the tip about adding extra honey! I always get overzealous with what I add to my granola and never put in enough honey to get the crunchy clumps. Also, this recipe comes at a perfect time–I’ve been religiously counting calories and if I saw carrot cake’s caloric info, I’m sure I would die. This granola seems like a much better option for way less guilt :)

  13. I’m crazy for carrot cake. It’s a treat I can’t resist. This is a must try!

  14. This looks wonderful. And carrot cake is one of my favorites, so being able to have it in granola is quite tempting

  15. A must try…. I put it on my list of recipes I need to try urgently! Great blog!

  16. What a great idea! And probably a lot smarter than eating cake for breakfast, which I basically have to stop myself from doing on a fairly regular basis :)

  17. This is absolutely brilliant! Pinning now!

  18. Shelley says:

    The concept of this is wonderful! I tried it last night and unfortunately, had to throw it all away. 45 minutes at 225 was WAY off for my oven and I completely burned 90% of this. I just got busy doing something else and didn’t watch well enough. I will be making again though because the smell was fantastic and the raw ingredients were tasty.

    • Lauren Keating says:

      I’m so sorry to hear that your burned! :( Mine was barely toasted so I’m not sure why this would have happened unless one of our ovens if off… I’ll check the temperature on mine as soon as I can. (My other thought is that maybe my oven cooled off faster when I reduced the heat…)

  19. I was just thinking of a carrot (pan)cake today. Your granola looks great.

    I like the beef jerky you brought to Food Blog Forum.


  1. Carrot Cake Granola - Recipe in Depth says:

    [...] post Carrot Cake Granola appeared first on Healthy. Delicious.. All rights [...]

  2. [...] to take a more traditional approach with this hazelnut mocha granola. I know I just posted a carrot cake granola recipe like 5 seconds ago. What can I say? I’ve been on a granola kick [...]

  3. [...] in bar form, so I became obsessed with it pretty fast. How could you not when you get to try this carrot cake version from Healthy Delicious and this Cherry Almond one from Carrie over at Frugal Foodie Mama? I was [...]

  4. […] A jar of this jelly is currently headed to Danielle in Texas. I was matched up with her again for this month’s edition of The Leftovers Club, where food bloggers send each other their leftovers! I hope she’s not too disappointed that I’m not sending her sweets! (We were paired up a few months ago and I sent her some Carrot Cake Granola.) […]

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