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Carrot Cake Granola

This Carrot Cake Granola is loaded with all the ingredients from the classic cake recipe. This dessert for breakfast never disappoints!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 about 6 cups
Calories: 375kcal
Author: MaryAnn Dwyer


  • 3 cups old-fashioned rolled oats
  • 1 cup Diamond pecan halves
  • 1 cup Diamond shelled walnuts, roughly chopped
  • 1/2 coconut flakes
  • 2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil. melted
  • 1/4 cup unsulphured molasses
  • 3 Tbsp. light brown sugar, lightly packed
  • 1 tsp. vanilla
  • 1 cup shredded carrots, squeezed dry
  • 3/4 cup golden raisins
  • 3/4 cup dried pineapple chunks, roughly chopped


  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  • Combine first six ingredients together in a large bowl.
  • In a microwave safe bowl combine maple syrup, coconut oil and molasses. Microwave for about one minute . Remove from the microwave and whisk until all the ingredients are smooth. Gently stir in the brown sugar and the vanilla. Pour over the oat mixture and mix until well moistened. Mix in shredded carrots that you've squeezed dry in a paper towel..
  • Spread onto the baking sheet and bake for 30 minutes, stirring after 15 minutes. Remove from oven and let cool to room temperature for at least an hour or more without stirring. If you don't stir you will have nice big clumps. I like to let mine cool overnight on the tray so it crisps up really well. Once cooled, stir in the golden raisins and the pineapple. Store in airtight container for five days.


Serving: 12g | Calories: 375kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Sodium: 174mg | Potassium: 393mg | Fiber: 4g | Sugar: 31g | Vitamin A: 1785IU | Vitamin C: 2.6mg | Calcium: 79mg | Iron: 2.1mg