Carrot Cake Granola

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.
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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 10 min
  • Yield: about 4 cups
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4 tablespoons unsalted butter, melted

3 tablespoons packed light brown sugar

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 3/4 cups old-fashioned rolled oats

2 large carrots, shredded and squeezed dry

1 cup walnuts, chopped

1/2 cup yogurt-covered raisins

1/3 cup chopped dried pineapple


  1. 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.
  2. 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.)