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Carrot Cake Granola

Carrot Cake Granola
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: American
Servings: 6
Author: Cookie Madness


  • 1-2 carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon butter can use up to 2**
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon use more if desired
  • 1/8 teaspoon salt
  • 2 cups old fashioned oats**
  • 1 cup mixed nuts your favorites, I like pecans and macadamia
  • 1/2 cup yogurt-covered raisins or white chips
  • 1/3 cup chopped dried pineapple


  • Preheat oven to 275 degrees F. Line a large rimmed baking sheet with parchment paper or nonstick foil.
  • Wash and peel the carrots. Using the same peeler, shave large strips of carrot. Slice or cut the carrot shavings into 1/2 to 1 inch pieces (about the size of coconut shavings). Set aside.
  • In a large saucepan or in a large microwave-safe mixing bowl, heat the coconut oil, butter, brown sugar and maple syrup just until it comes to a boil. Stir well, then stir in the vanilla, cinnamon and salt.
  • Add the oats, nuts, and carrots and stir to coat.
  • Spread evenly on the baking sheet and bake uncovered, without stirring, for about 40 to 45 minutes. After 40 minutes, lay a sheet of foil loosely over granola to prevent excess browning. Bake for another 10 minutes to 15 minutes or until granola appears dry and slightly browned around the edges. It will still be soft at this point, but should harden as it cools.
  • Allow slab of granola to cool completely, then break it into chunks and stir in the raisins and pineapple.
  • Chocolate Variation: Omit the carrots, cinnamon, raisins and pineapple. While the slab of granola is cooling, sprinkle with some chocolate chips or chocolate chunks. After breaking up the granola, stir in more chocolate.


For lighter, crispier granola use an extra tablespoon of butter. For sweeter granola, use 1 3/4 cup oats.