Carrot Cake Granola

Carrot Cake Granola

I’m an April baby. That’s right! I’m a spring-loving, easter-egg finding, Peep-eating April baby. I love Cadbury Mini Eggs and Chocolate Bunnies. I enjoy pastel colored shoes and skirts. Call me crazy, but the only part of the spring season I dislike is the jelly beans. I’m totally not a jelly bean person; this probably has something to do with the 90s Jelly Belly craze and Bertie Bott’s Every Flavoured Beans that I consumed in my youth. Some of those flavors scarred me for life. Too much of a good thing really can end up ruining your appreciation for it.

One spring flavor that I adore is carrot cake. My mom’s friend, Bill, literally makes the most amazing carrot cake that I’ve ever tasted. He’s an awesome baker, carpenter, and sportsman. Although I rarely see Bill, he does remember my birthday every year with a card or text. He taught my mom to make his special cake, and it’s been my birthday cake for at least five years in a row.

Because I probably shouldn’t eat cake every day, I’m vamping up my favorite flavors and creating a healthy carrot cake granola.

This carrot cake granola really is perfect for snacking on it’s own, but it pairs well with yogurt or a little almond milk.

What is your favorite spring or Easter dessert?










Carrot Cake Granola


  • 4 cups old fashioned oats
  • 1/2 cup coconut oil (melted)
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1 cup grated carrots
  • 1/2 cup pecans
  • 1/2 cup coconut flakes
  • 1/2 cup yogurt raisins
  • 1/4 cup raisins
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 325.
  2. In a medium-size mixing bowl, combine coconut oil, brown sugar, honey, and vanilla. Stir wet mixture well with a hand mixer. Fold carrots into wet mixture.
  3. In a separate large-size mixing bowl, combine oats, pecans, nutmeg, cinnamon, and salt.
  4. Pour wet mixture into oat mixture and use hand mixture to moisten the entire granola mix. It should be sticky to the touch.
  5. Line a cookie sheet with parchment paper. Spread wet granola mixture evenly onto cookie sheet. Bake for 20-25 minutes. Every 5 minutes, turn the granola with a spatula to ensure that the granola doesnโ€™t burn or brown too much.
  6. Remove from oven when granola is golden brown. Let granola cool completely before adding in yogurt raisins, raisins, and coconut flakes.


Granola should be placed in a airtight container once cooled. Granola will stay fresh for up to two weeks.

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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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