When I started messing about in the kitchen this morning my mission was to make this week’s batch of granola bars using the pumpkin I had left over from the Pumpkin Oat muffins I made last week. But by the time I opened the oven door my original plan had changed just a bit and I ended up with this yummy pumpkin-carrot-coconut cake. It’s super healthy ( no flour, refined sugar, butter or oil ) it’s also not too sweet, so I see no reason why you couldn’t eat it for breakfast…or with a cup of coffee…or tea…or for dessert!


Peel the carrots.


Shred the carrots.


On a baking sheet spread out your pecans and coconut. Bake at 325 for about 4 min or until the coconut is just turning golden. Keep a close eye on it as it burns fast.



Gather your ingredients.


Mix together the wet ingredients. Now in a separate bowl mix together the dry ingredients.



Mix the wet ingredients with the dry ingredients.


In a greased baking pan spread out the mixture. Press flat making sure it is even throughout. Bake at 325 for 35 min.


Drizzle with brown rice syrup and enjoy!


  • 2 1/2 cups of oats
  • 1 1/3 cup pumpkin puree
  • 3 carrots, shredded
  • 1 cup pecans, chopped and roasted
  • 1 cup unsweetend shredded coconut, roasted
  • 1/4 cup brown rice syrup
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbl vanilla
  • 1 tbl coconut extract
  1. Preheat oven to 325
  2. Peel and shred the carrots
  3. Toast the pecans and coconut for about 4 min
  4. In a medium bowl mix together the brown rice syrup, Maple syrup, pumpkin puree, carrots, vanilla and coconut extract
  5. In a separate medium bowl mix together the oats, coconut, pecans, cinnamon and nutmeg
  6. In a large bowl mix together the wet ingredients and the dry ingredients
  7. Spread mixture out on a greased baking pan
  8. Press flat making sure the mixture has been evenly distributed
  9. Bake at 325 for 35 min
  10. Remove from oven and serve warm with a generous drizzle of brown rice syrup


Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

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