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Carrot Cake Granola

All the decadent flavors of carrot cake set against crunchy, nutty, and lightly-sweetened granola. Perfect for when the heart wants cake for breakfast but the head just keeps getting in the way.


Large Bowl

1 1/2 cups [225g] shredded carrots

3 1/2 cups [310g] rolled oats

1 cup [60g] coconut flakes

1 cup [110g] roughly chopped walnuts

1/2 cup [60g] roughly chopped pecans

1/2 cup [70g] sunflower seeds

1/2 cup [50g] sliced almonds

Medium Bowl

3/4 cup [226g] maple syrup

1/4 cup [50g] vegetable oil

1 1/2 tablespoons vanilla extract

1/2 teaspoon salt

1 1/2 tablespoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom

On the sidelines

2 cups [307g] golden raisins

1 1/2 cups [277g] white chocolate chips



Preheat the oven to 250 degrees Fahrenheit and prepare a large rimmed baking sheet by lightly spraying it with non-stick spray.


Toss together the ingredients in the first bowl.


Whisk together the ingredients in the second bowl.


Pour the second bowl over the first and stir until thoroughly combined. Pour onto the prepared baking sheet and use your spatula to make sure it's evenly spread.


Bake for 120 minutes while tossing the mixture every 20 or 30 minutes. The granola will be a deep golden color and smell delicious. Remove from the oven and let cool on the pan.


Once cooled, scrape the granola into a large bowl and add the raisins and white chocolate. Toss to combine.



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