Granola recipes

Tiara's Favo Carrot Cake

Years ago, I decided I didn't want to do Naturally Granola at home anymore. The first place I got to bake was a super cute sandwich place, right around the corner from me. This is where I made a barter appointment. I got to bake granola 4x a week, in exchange for baking for her 1x a week. And I was allowed to bake anything I wanted. Cheesecakes, brownies, cookies and carrot cake. 

I found the most delicious recipe of all. It was so good that at one point we had a regular customer who ordered a full cake! And guess what. After years I decided it's time to share this recipe with you! So it's not mine, it's from a blog Freutcake.

Ingredients - cake

Ingredients - Frosting

Carrot Cake with granola


  1. Preheat the oven to 176 degrees. Grease two 22 cm round cake pans, sprinkle with flour and set aside. Note: I grease mine well with butter and dust with flour. Give the pans a good whack over the counter to remove extra flour. You can also line the bottom of your pans with baking paper for extra security. 
  2. Peel the carrots, grate them and set them aside in a bowl. I use a food processor to quickly grate mine, but you can also use a regular grater. Note: Use freshly grated carrots. Store-bought pre-grated carrots are too dry.
  3. In a large bowl, beat the eggs, oil, sugar and vanilla extract by hand with a large whisk.
  4. In a separate bowl, mix the flour, baking soda, baking powder, salt and cinnamon. Stir the dry ingredients into the egg mixture with a wooden spoon until blended.
  5. Splash in the carrots and divide between the two prepared round cake pans.
  6. Bake the cakes for 40 minutes in the preheated oven, turning the pans once during baking (after 20 minutes) so that they rise evenly in both pans. The cakes are done when a toothpick inserted in the center comes out clean. Let cool in the mold for 10 minutes, then set on a wire rack to cool completely. 
  7. Make the glaze: Beat butter and cream cheese until light and fluffy. Slowly mix in the sugar, salt and vanilla extract until smooth.
  8. Make the cake frosting: Place one cake round on a cake plate. Top with about 1 cup of frosting or as much as you like, just enough to coat the outside of the cake. Place the second half on top and apply a thin layer of frosting to the entire cake. This is the crumb coat. Let freeze for 30 minutes until firm. Brush with the rest of the frosting. If desired, push chopped pecans into the frosting on the sides of the cake. Place in the refrigerator until ready to serve.