Carrot Cake Granola

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This Carrot Cake Granola is crunchy, clumpy and full of yum!

It was my friend Sherry who got me onto this granola goodness. After making one batch, I was properly obsessed.

I’ve tampered a bit with Sherry’s original recipe and I’ve added some Thermomix instructions but honestly, whatever way you make this granola, it’s soooo good!

It’s the delicious spices that give this granola all the flavours of carrot cake – nutmeg, ginger and cinnamon – and let’s not forget the maple syrup and coconut oil.

There’s lots of wiggle room with this granola too, pimp it up with your favourite dried fruit and seeds at the end. Even David, the resident dried fruit-o-phobe didn’t mind when I added sultanas.

I was raving about this granola to a friend who told me she won’t touch the stuff because it’s so unhealthy. Not this granola though, it’s got vegetables in so surely that makes it a health food? LOL! Seriously though, one of the things I really enjoy about this granola is that it’s not super sweet.

In her original recipe Sherry uses shredded coconut but alas, it’s not a thing in the UK. I’ve made this with both dessicated coconut and shaved coconut and both work really well so use whatever you have to hand.

I should warn you though that this granola is highly addictive, one batch will never be enough!

What’s your go-to breakfast? Are you a fan of carrot cake?

Makes 6 cups

Ingredients

1/2 cup (125ml) maple syrup

1/4 cup (50g) coconut oil

1/2 tablespoon vanilla essence

180g rolled oats

120g grated carrot

1 cup (115g) pecans

1 cup (100g) walnut pieces

1/2 cup (35g) flaked coconut

1 1/2 teaspoons cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground nutmeg

110g raisins or sultanas

How to – Traditional

  1. Preheat oven 10 160C and line 2 large baking trays with baking paper.
  2. Gently melt the coconut oil and then set aside.
  3. Place the oats, carrots, nuts, coconut and spices in a large bowl and mix really well to combine.
  4. Then stir through the maple syrup, melted coconut oil and vanilla and gently mix to coat.
  5. Spread the mixture out on to the two trays and bake for 20 minutes.
  6. Give the granola a stir and then pop it back into the oven for another 10-15 minutes until crunchy and golden.
  7. Let the mixture cool on the trays and then tip into a large bowl and gently stir through the raisins or sultanas.
  8. Decant into jars and keep for up to 4 weeks.

How to – Thermomix

  1. Preheat the oven to 160C and line 2 large baking trays with baking paper.
  2. In a large bowl, mix the oats, carrots, nuts, coconut and spices together. Set aside.
  3. Place the maple syrup and the coconut oil into the TM bowl and heat gently for 2 minutes at 60C on speed 2.
  4. Add the vanilla essence and mix for 5 seconds on speed 3.
  5. Add the oat mixture to the TM bowl. Mix for 20-30 seconds on reverse speed 3-4.
  6. Spread the mixture out on to the two trays and bake for 20 minutes.
  7. Give the granola a stir and then pop it back into the oven for another 10-15 minutes until crunchy and golden.
  8. Let the mixture cool on the trays and then tip into a large bowl and gently stir through the raisins or sultanas.
  9. Decant into jars and keep for up to 4 weeks.