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
This is a very lightly sweetened granola. If you prefer a sweeter granola with more clumps, double the honey.
Author: Lauren Keating (Healthy-Delicious.com)
- 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
- Heat oven to 350F. Line a baking sheet with a silicon mat or parchment.
- 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.
- 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.
- Store in an airtight container.
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
Meadows Cooks - Intensely Chocolate Sables with Raspberry Cream
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
Damn Delicious - Salted Caramel Pretzel Blondies
Eats Well With Others - Salted Caramel Shortbread
Farmgirl Gourmet - Sea Salted Toffee Chocolate Chip Cookies
Frugal Foodie Mama - Cookie Butter Pecan Bars
Let’s Give Peas a Chance - Chocolate Stout Brownies
Budget Gourmet Mom - Crisp Oatmeal Cookie Sandwiches
A Zesty Bite - Dulce de Leche Sugar Cookies
Sugar Dish Me - Strawberry Lemonade Loaf
Roxana’s Home Baking - Chocolate chip bars
Little Kitchie - Salted Oatmeal Chocolate Chip Cookies
Pineapple and Coconut - Pineapple Whoopie Pies with Coconut Cream Filling
O’Boy! Organic - Rhubarb Cake
MarocMama - Caramel Vanilla Bean Krispie Treats
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
Kelly Bakes - Raspberry Cream Marshmallows
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!