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.

Carrot cake granola is 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.

carrot cake granola from

Yields 20

Carrot Cake Granola

This is a very lightly sweetened granola. If you prefer a sweeter granola with more clumps, double the honey.

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

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  • 2 cups rolled oats
  • 1 cup shredded carrot (about 2)
  • 3/4 cup cooked quinoa
  • 1/2 cup walnuts
  • 1/4 cup shredded coconut
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • dash salt
  • 3 tablespoons honey
  • 3 tablespoons coconut oil (at room temperature)
  • 1 teaspoon vanilla
  • 1/4 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.