Wash and peel the carrots and then grate either using a box grater or using the fine grater attachment on a food processor - this will result in finer shreds of carrot which I prefer.
Add the carrot with the other dry ingredients in a large bowl and mix well to combine.
Add the coconut oil and maple syrup to a small saucepan over low heat and stir until melted together, and then stir through the dry ingredients.
Pour the mixture into a lined baking tray and bake around 20 - 25 minutes. Stir after 15 minutes.
Keep an eye on the granola especially during the last 5 - 10 minutes to make sure the edges do not burn.
Once cooked, remove from oven and allow to cool completely on the tray.
Transfer to a large air-tight container and keep stored for up to three weeks.
Recipe by to her core at https://tohercore.com/carrot-cake-granola/