Carrot Cake Granola

A yummy twist on my favorite granola and cake

Carrot Cake Granola

I love making granola. I make a batch at least once a week. I used to like making different recipes, but usually ended up being disappointed. When you find a good granola recipe, it’s hard to stray from it.

Carrot Cake Granola

I think everyone has a different favorite granola. The Faux Martha shared her favorite and many other bloggers have, too. I’ve tried many, but none compare to the one I’ve created based off a bag of coconut.

Carrot Cake Granola

Since last fall, I’ve been dreaming up a Carrot Cake variety. I considered making it like my Holiday Granola, but opted to go with my old standby. With just a couple mix-in swaps, this carrot cake recipe was created.

Carrot Cake Granola

I simply added some freshly shredded carrot, upped the amount of coconut flakes and kept the number of dried fruit and nuts to a minimum, so as to not overshadow the carrot flavor.

Carrot Cake Granola

Hope you love this recipe as much as I do!

Carrot Cake Granola
 
Author:

Ingredients
  • 3 cups rolled oats
  • ¼ cup whole wheat flour
  • 1 tsp cinnamon
  • 1½ cups shredded carrots, about 3 large carrots
  • 1 cup shredded coconut, large flake
  • ½ cup pecans
  • ½ cup maple syrup
  • ½ cup canola oil
  • 1 tsp vanilla
  • ½ cup raisins

Instructions
  1. Preheat oven to 300 degrees.
  2. In a large bowl, combine oats, whole wheat flour, cinnamon, shredded carrots, coconut and pecans.
  3. In measuring cup, combine maple syrup, canola oil and vanilla.
  4. Pour into dry mixture and coat completely.
  5. Spread onto a greased baking sheet.
  6. Bake 30 minutes.
  7. After 30 minutes, stir and flip granola. Add raisins.
  8. Bake an additional 20 minutes.
  9. Allow to cool completely.

Carrot Cake Bars

A slightly healthified carrot cake that still satisfies your cake craving

Carrot Cake Bar

When I was younger, every Sunday my family had lunch with my grandmother. One of the places we went had a dessert bar with lots of different cakes. For some reason, the carrot cake always stuck out to me. How could a vegetable be so tasty? I was also in awe of the cute frosted carrots on top of the cake.

Carrot Cake Bars

For some reason I never made my own carrot cake. Something about it was a mystery to me. One day I came across this delicious recipe. It’s not your traditional carrot cake, but still uber delicious. Every spring I yearn for the day I make that recipe.

Carrot Cake Bars

This year I decided to try my own recipe. I was going for more of a sturdy bar, but instead came out with a delicious moist cake. I added in some oat and whole wheat flour for a sweet, yet slightly healthier carrot treat.

Carrot Cake Bars
 
Author:
Serves: 12

Ingredients
  • Cake:
  • ¼ cup rolled oats, ground
  • ¼ cup whole wheat flour
  • 1 cup all purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups shredded carrots, about 4 carrots
  • ¼ cup almond milk
  • ¼ cup canola oil
  • ½ cup shredded coconut
  • Icing:
  • ½ cup powdered sugar
  • 1 tbsp almond milk
  • ¼ tsp vanilla extract

Instructions
  1. Preheat oven to 350 degrees.
  2. Grease an 11 x 7 inch pan
  3. Shred carrots in food processor.
  4. Pulse oats in food processor.
  5. Combine oat flour, whole wheat flour, all purpose flour, sugar, brown sugar, baking soda, baking powder and cinnamon in large bowl. Once combined, fold in shredded carrots.
  6. Mix in canola oil and almond milk. Fold in shredded coconut.
  7. Spread in prepared pan.
  8. Bake for 35 minutes or until toothpick inserted in center comes out clean.
  9. Cool at least 30 minutes.
  10. Prepare icing by stirring together powdered sugar, almond milk and vanilla extract. Once combined, drizzle over slices of cut cake. Allow to set, if desired.

 

Coconut Cake Balls

The perfect bite: cake, frosting and chocolate

Coconut Cake Ball

The first time I made cake pops it was from a Starbucks’ kit I got for Christmas. This was several years ago. I had heard of cake pops, but didn’t really know what to expect.

Well, they were delicious – sprinkled with peppermint candies, the perfect festive treat.

Coconut Cake Ball

After that, I only made them one other time. It seemed like so much work – making the cake, frosting and assembling, but really it’s not so bad.

For these cake balls, I made the cake the night before. It’s a super easy coconut cake that is my family’s go-to for birthdays and special occasions. Then the next day whip up some frosting, crumble the cake, combine with frosting and form balls. Then chill.

Coconut Cake Ball

A lot of times I feel pressured to finish preparing all the treats on that day, but for these I only coated and decorated a couple balls at a time. This was so less stressful and I actually had fun decorating them.

Coconut Cake Ball

These are a great spring/Easter treat. You should definitely make them if you get the chance.

Coconut Cake Balls
 
Author:
Serves: 24

Ingredients
  • Cake:
  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup canola oil
  • 1 cup coconut milk
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • 1 cup unsweetened shredded coconut
  • Frosting:
  • 2 tbsp margarine
  • 2 tbsp coconut milk
  • ½ tsp vanilla extract
  • 1 cup powdered sugar
  • Coating:
  • 2-4 cups white chocolate or semi-sweet chocolate chips.

Instructions
  1. Cake:
  2. Preheat oven to 350 degrees.
  3. In measuring cup, combine flour, baking powder, baking soda and salt.
  4. In large bowl, combine canola oil, coconut milk, sugar and vanilla extract.
  5. Add dry ingredients to wet and stir until combined.
  6. Fold in shredded coconut.
  7. Spray 8 inch cake pan with baking spray. Pour batter into pan.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow cake to cool completely.
  10. Frosting:
  11. Beat margarine. Add coconut milk and vanilla extract. Add powdered sugar and beat until fluffy.
  12. Assembly:
  13. Break up cooled caked in small pieces. Stir in frosting. Shape into 24 equal pieces. Place on baking sheet lined with with wax paper and allow to chill at least one hour or until firm.
  14. Melt ¼ cup at a time of chocolate of choice at 60 percent power for one minute. Dip ball in chocolate, coat ball, shake off excess chocolate. Decorate with sprinkles before ball hardens.

 

Springtime Chocolate Chip Cookies

A festive cookie to welcome spring

Springtime Cookies

Happy Spring everyone! I whipped these cookies up the other day when I was short on time, but still wanted to make something cheery and fun. (These also doubled as St. Patrick’s Day cookies ;) )

Springtime Cookies

These are just a simple chocolate chip cookie with some added food coloring. Another color like blue would also look great for these. I’m not a fan of artificial colorings, but sometimes it’s nice to have something fun. These are studded with Nestle Toll House Springtime Morsels.

When I made the Red Velvet Pound Cake, I toyed with dyeing the cake with beet juice, but kept forgetting to grab a can at the store. Have you ever dabbled with natural food coloring? How did it turn out?

Springtime Cookies

Hope you get a chance to try these cookies and are beginning to see some signs of spring!

Springtime Chocolate Chip Cookies
 
Author:
Serves: 24

Ingredients
  • ½ cup margarine
  • ½ cup brown sugar
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp green food coloring, or color of your choice
  • ⅓ cup almond milk
  • ⅓ cup canola oil
  • 2½ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup springtime chocolate chips, Nestle Toll House

Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, cream margarine, sugars and vanilla with hand mixer until well combined, about 2-3 minutes.
  3. Mix in food coloring.
  4. In measuring cup, whisk almond milk and canola oil. When combined, blend into margarine mixture.
  5. Add flour, baking powder, baking soda and salt. Beat until dough forms. Dough may appear dry. Use hands to combine dough and press in chocolate chips.
  6. Divide dough into 24 equal pieces.
  7. Roll into balls and flatten with palm of hand. Top with extra chocolate chips.
  8. Bake 10 minutes. Allow to cool on baking sheets for 5 minutes. Transfer to wire racks to cool completely.

Veggie Pot Pies

A classic comfort food made without dairy and meat

Pot Pie

I have a weakness for Hallmark Channel movies. The love stories get me every time. Most recently, Chance at Romance, had me glued to the TV.

Pot pie

This particular movie featured an aspiring chef who was particularly known for her pot pies. She starts her own “Pot Pie of the Month Club.”

Pot Pie

At the end of the movie, I started craving pot pies. I was a little worried about making my own – that they wouldn’t be up to standards, but these truly were delicious. I made my favorite vegan pie crust and crafted up a yummy filling.

Veggie Pot Pies
 
Author:
Serves: 10

Ingredients
  • 2 recipes pie crust – 4 crusts
  • 2 cups diced potatoes – about 4 Yukon gold potatoes
  • 2 cups sliced carrots – about five
  • 1 onion, chopped
  • 2 cups celery, sliced
  • ½ cup margarine
  • ⅔ cup all purpose flour
  • 1 tsp salt
  • 1 tsp parsley
  • 1½ cups vegetable broth
  • ¾ cup coconut milk + ¼ cup water
  • 10 oz peas

Instructions
  1. Preheat oven to 375 degrees.
  2. Put potatoes and carrots in saucepan and cover with water. Bring to a boil, reduce heat and simmer 8 minutes covered.
  3. Melt margarine – sauté onion and celery for about 10 minutes.
  4. Add flour, salt and parsley. Bring to a boil and stir constantly.
  5. Slowly add vegetable broth, milk and water. Stir until combined.
  6. Add potatoes, carrots and peas. Remove from heat.
  7. Grease 6 inch pie plates. Roll dough into 2 – 6 inch rounds per pie. Fill with filling. Cover with dough. Pinch bottom and top doughs together. Cut slits.
  8. Bake for 20 to 30 minutes, or until golden brown.