March 16, 2012

Carrot Cake Granola

The weather has been so amazing here in Minnesota this past week. Today it's supposed to be in the 70's! It kind of feels strange for it to be so warm in March, but I'm not complaining. No more snow = a happy me! One thing about warmer weather that is a little bothersome is it just makes it all that much hotter when baking! I was sweating a little bit when making this granola, but it was well worth it!

I got the inspiration from Nature's Path's new Carrot Cake granola which unfortunately contains milk ingredients. So I decided to create my own! It was so simple to create my own granola - and it's much nicer to be able to control the amount and quality of ingredients that goes into it as well. Nature's Path also makes a Dark Chocolate Raspberry granola that I've been dreaming about - so expect another granola recipe in the future. I've gotta try that one!

So Delicious sent me some AMAZING samples of their new Almond milk products last week. I've been so spoiled this week with the amount of ice cream I've been eating. The Butter Pecan flavor is insane. I'm creating a new cake recipe using their new Almond Milk this weekend! I can't wait to share it with you guys! I know you're going to love it!

*Adapted from Making It Naked*


  • 2 cups rolled oats
  • 1 cup chopped pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup finely shredded carrots
  • 1/4 cup agave nectar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp light oil (canola, safflower, grapeseed, etc.)
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1/2 cup raisins

Preheat your oven to 325 degrees F. Line a cookie sheet with parchment paper.

In a large bowl - combine the oats, pecans and coconut.

In a smaller bowl - combine the carrots, agave, brown sugar, vanilla, oil, and spices. Do not add the rasins! They'll be added later! Stir until well combined, then pour the wet mixture over the dry ingredients. Mix together with your hands until everything is mixed well.

Spread the granola in an even layer over the parchment paper lined baking sheet. Bake in a 325 degree oven for 40-50 minutes until the granola had become crisp and golden brown.

Remove from the oven and allow to cool before stirring in the raisins. Store in an airtight container.


  1. Wow this sounds amazing. I am going to save this recipe for when I go shopping so I can remember what to get to make it.

  2. Wow, Matthew...this sounds really good! I'm agonna make it next time..I just made a batch of regular old granola...but once it's gone..look out! I just happen to have about a third of a 20 lb bag of carrots sitting

  3. Just made this and I absolutely love it!! I ended up making two batches b/c I kinda burned the first one. Guess the temp. and timing will vary for everyone a little.

    But I love granola, and have never tried making homemade granola, and carrot cake is one of my favorite desserts, so when I saw this recipe I knew I had to try it!! It really does taste just like carrot cake!! Thank you so much!!

    I just started experimenting with making my own homemade vegan yogurt, and this is the perfect compliment to it!! = )

    1. I'm so glad you liked it! I've been wanting to try making my own vegan yogurt! Sounds yummy!

  4. I recently bought the Love Crunch carrot cake granola and I love it....but I knew it wasn't exactly the healthiest granola, so I've been wanting to make my own homemade version of it instead. So this is perfect that you've given me a recipe - Thanks! The dried pineapple was one of my favourite parts in the original though, so I might try to find some to add too. And the Aloha flavor is next on my list to try!

  5. wow. carrot cake original! sounds amazing !

  6. Sounds delicious and I happen to have all the ingredients already!! I know what I am having for breakfast tomorrow :)