Carrot Cake Granola Balls Recipe By Tasty

CARROT CAKE GRANOLA

Carrot Cake Granola image

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.

Provided by Food Network Kitchen

Categories dessert

Time 1h15m

Yield about 4 cups

Number Of Ingredients 11

Ingredients

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

Steps:

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.)

CLASSIC CARROT CAKE RECIPE BY TASTY

Classic Carrot Cake Recipe by Tasty image

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Provided by Kiano Moju

Categories Desserts

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

Ingredients

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisin
1 cup crushed pineapple, canned
1 cup unsalted butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
2 cups walnuts, crushed

Steps:

Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
Grate the carrots on the small holes of a box grater. Set aside.
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
With the mixer running, gradually pour in the vegetable oil.
With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
In a small bowl, toss the raisins with the remaining tablespoon of flour.
Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
Divide the cake batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
Gently press the walnuts into the icing around the sides of the cake.
Chill for 30-60 minutes to let the icing set, then slice and serve.
Enjoy!

Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams

CARROT CAKE GRANOLA BALLS RECIPE BY TASTY

Carrot Cake Granola Balls Recipe by Tasty image

Here's what you need: oats, walnuts, almond, peanut butter, honey, cinnamon, carrot, raisin

Provided by Tasty

Categories Snacks

Yield 12 balls

Number Of Ingredients 8

Ingredients

1 ¼ cups oats
⅖ cup walnuts
1 teaspoon almond
¾ cup peanut butter
3 teaspoons honey
1 teaspoon cinnamon
⅗ cup carrot, grated
⅓ cup raisin

Steps:

Add oats, walnuts and ground almonds to a large bowl and mix together.
Add peanut butter, honey and cinnamon and mix.
Add carrot and raisins to the mixture and mix until a everything has stuck together.
Form into 12 balls and place on baking paper.
Refrigerate for 1 hour.
Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 19 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 6 grams

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