Last year, my roommate introduced me to Love Crunch Carrot Cake Granola. Ever since then, I have been meaning to attempt to make cake cake granola at home. Though the carrot flavour was actually kind of subtle, this recipe was a crowd pleaser (aka - devoured in 3 days).

CARROT CAKE GRANOLA // makes enough for a week

Adapted from Heather's French Press

Preheat oven to 325.


2 cups rolled oats
1 cup shredded coconut
1/2 cup grated carrots
1/4 cup chopped pecans
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 cup raisins

What to do:

Combine the oats, coconut, pecans and carrots in a large bowl and set aside.
Im a small pan, combine the oil, maple syrup and brown sugar; bring to a boil over medium heat.
Once melted, remove from the heat and stir in the vanilla and spices.
Pour the liquid over the oat mixture, and mix until combined.
Spread the granola over 2 baking sheets and bake for 30-40 minutes, checking and stirring every 10, be careful not to burn it!
Once removed from the oven, add in the raisins, mix well, and let cool before storing in an air tight container.