Carrot Cake Granola

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

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

4 from 5 votes

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Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 20

Calories: 115kcal

Author: Lauren Keating

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Ingredients

• 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

Instructions

• 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.

Nutrition Facts

Carrot Cake Granola

Amount Per Serving

Calories 115 Calories from Fat 45

% Daily Value*

Fat 5g8%

Fiber 2g8%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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