Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Carrot Cake Granola
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 10 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 108 mg
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.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 10 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 108 mg
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.)
