Our favorite part of this veggie-studded dessert granola is the yogurt-covered raisins — a nod to the cream cheese frosting on the classic cake.
Recipe courtesy of Food Network Kitchen
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Carrot Cake Granola
Total:
1 hr 15 min
Prep:
10 min
Inactive:
30 min
Cook:
35 min
Yield:
about 4 cups
Level:
Easy
Total:
1 hr 15 min
Prep:
10 min
Inactive:
30 min
Cook:
35 min
Yield:
about 4 cups
Level:
Easy

Ingredients

Directions

Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon and salt in a large bowl. Add the oats, carrots and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet.

Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the raisins and dried pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

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