Name: Carrot Cake Granola
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups Rolled Oats; 1 cup grated Carrots; 1/2 cup chopped Pecans; 1/3 cup Maple Syrup (sub Agave); 1/3 cup Tahini; 1/2 tbsp Cinnamon; 1 tsp Vanilla Extract; 1/2 tsp Nutmeg; 1/4 tsp Salt; 1/4 cup Raisins (Optional)

Jump to Recipe

Small white bowl full of carrot cake granola and almond milk with a baking tray of cooked carrot cake granola

Granola is a dangerous food for me. I used to be sort of a granola junkie — I would tell myself it was a health food so I could justify downing half a bag in one go. But store bought granola is often made with shit ingredients that nobody needs in their body. Nicely played, granola. Well I have a healthy and delicious alternative for all you granola lovers out there. This homemade Carrot Cake Granola is oil-free and refined sugar-free! And it has carrots! 🥕 Wow wow.

The granola craving hit me hard last weekend, and I decided I needed to whip up a batch of granola ASAP. When it comes to granola, I’m typically a peanutbutter + chocolate kind of girl. But this time when considering how I wanted to flavor it, I kept thinking back to this amazing vegan carrot cake I made a few weeks ago…

“Take a risk,” the carrots in my fridge softly whispered to me. “We’re starting to go bad.”

Okay, ya’ll win. I’ll do the damn thing. Sorry, PB + chocolate. Next time.

So I made granola as usual, but with carrot cake flavors. I wasn’t sure how it was going to turn out, but I ended up with this crunchy, warm, nutty, perfect granola. I strongly identify as a peanutbutter + chocolate lover, but I might like this carrot cake flavor better! Sooo freaking good.

I needed to share this lovely creation with you guys!!!

Glass bowl of uncooked carrot cake granola mixture with a red spatula

How to make Homemade Granola

Homemade granola is so easy to make. Seriously. All you need to do is…

Whisk together your wet ingredients.
Stir in your dry ingredients.
Pour mixture onto a baking tray.
Bake.

That’s all it takes! In just 30 minutes, you can have fresh, healthy, crunchy granola.

Silicone mat lined baking tray with baked Carrot Cake Granola cluster with a red spatula

9 Ingredient Carrot Cake Granola

The base of the recipe is rolled oats. We also use tahini, which is a neutral flavored seed-butter that will act as a binder to form the chunky granola clusters. Maple syrup is a natural sweetener and pairs amazingly with the tahini flavor. To give this granola the authentic carrot cake flavor, I added carrots, pecans, cinnamon, nutmeg, and vanilla. Since it’s granola, I also added some raisins to give it a nice textural element. Plus, it pairs beautifully with all the warm flavors!

Small white bowl full of carrot cake granola and almond milk

I love serving this Carrot Cake Granola with either soy yogurt or almond milk! It’s also amazing on it’s own. 😍 Eat it however you desire for breakfast or as a crunchy snack!

Small white bowl full of carrot cake granola and almond milk with a hand holding a small spoon of granola

A Few Notes

Use whole oats for this recipe! We want those phat oat clusters in our granola, and flakey quick oats will not do the trick.
Be sure to use a runny, creamy tahini. I don’t recommend substituting tahini for another nut / seed butter, but I think Almond butter would be pretty good in this recipe if you need a sub. Note that it will change the flavor though!
You can store this granola in an airtight container for 2 weeks, or in the fridge for up to a month. But I do not think this will last more than a few days, unless you make a massive batch or you have incredible self control. It’s so freaking good.

If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXO