Carrot Cake Granola (GF)

Spring time is here which means Carrot Cake season is also here. This Carrot Cake Granola is naturally sweetened and gluten free. The flavors pack a punch and taste exactly like biting into a piece of carrot cake without all the calories and sugar.

When the seasons change and Spring time has finally come I know its time for brighter colors and flavors. Easter is a welcome celebration after the long cold weather of Winter. Every Easter my grandmother make a carrot cake with cream cheese frosting and we look forward to it each year. It’s one of those desserts you only have once a year on a special occasion and it makes it that much more special. Now that I have celiac and cant partake in the traditional carrot cake I still want the flavors. This granola is so delicious and if you aren’t careful you will eat much more than you need.

My toddler and I ate almost half the pan in one sitting the day I made this because it is addicting. This is perfect for tiny eaters since it has no refined sugar in it. But if you are like us and crave the flavors of the icing as well as the cake itself than you need to add a drizzle of white chocolate. It takes it to a whole other level and makes it so decadent. Of course this recipe is completely customizable just like carrot cake. Some people like the raisins and some don’t. Some like walnuts vs pecans or just do both. No matter what mix-ins you decide to add I am sure it will be sure to satisfy your Carrot Cake craving!

Things You May Need

• Mixing Bowl
• Saucepan
• Wooden Spoon
• Measuring Cups
• Cookie Sheet
• Parchment Paper ( I prefer this unbleached parchment paper)
• Mason Jar

Notes

1. I added in the raisins from the beginning for easy photographing. But I would recommend adding them later in the bake. If they bake the entire time they get a little chewy.

2. I think everyone carrot cake isn’t complete without a wonderful icing. So this granola is no different. I think the drizzle of melted chocolate is just what you need to take this up a notch but If you prefer to have less sugar and keep it healthy than you can omit the chocolate drizzle.

Ingredients

• 2c gluten free oats
• 1c shredded carrots (1-2 carrots)
• 1/4c shredded coconut (sweetened or unsweetened)
• 3/4c pecans
• 1/4 tsp salt
• 1/2c maple syrup or honey
• 1/3c coconut oil
• 2tsp vanilla
• 1 1/2tsp cinnamon
• 1/2c raisins or golden raisins
• 1/4tsp nutmeg
• 1/8tsp cardamom optional
• White chocolate, cream cheese chips or almond bark for drizzling (optional)

Step by Step Instructions

1. In a saucepan melt the honey and coconut oil on medium heat. Add in the cinnamon, nutmeg, salt and cardamom. Remove from heat and add in vanilla. Stir to combine.
2. In a large mixing bowl combine oats, shredded carrots, pecans, coconut. Pour over the honey mixture and mix to combine. Spread evenly on parchment lined cookie sheet.
3. Bake at 275 for 15 min. Remove and stir in raisins. Return to oven and bake another 10 minutes.
4. Once cooled drizzle on melted chocolate and let dry before breaking into pieces. Store in airtight container for up to 2 weeks.