Carrot Cake Granola

Preheat oven to 250ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, stir together the oats, chopped nuts, spices, and salt until thoroughly combined. Add shredded carrots and stir well. Set aside.
2 and ½ cups (200g) old-fashioned oats, ½ cup (57g) coarsely chopped nuts, 1 teaspoon ground cinnamon, ½ teaspoon allspice, ½ teaspoon nutmeg, ½ teaspoon salt, 1 and ½ cups (148g) shredded carrots
In a medium bowl, whisk together honey, coconut oil, and vanilla extract until smooth. You may need to heat mixture briefly in microwave if honey and/or coconut oil are not soft. Once mixture is smooth, pour over oat mixture and stir well to coat everything.
½ cup (168g) honey, ⅓ cup melted coconut oil, 1 teaspoon vanilla extract
Pour granola onto baking sheet and spread out evenly over entire surface. Mixture will be quite wet and sticky. This is ok. Bake for 15 minutes, stir, bake 15 minutes, stir again, bake another 15 minutes, stir once again and then add coconut. Bake an additional 30 minutes. Allow granola to cool completely-- the air will help the granola crisp up. Toss in raisins. Granola will remain fresh in an airtight container at room temperature up to 3 weeks.
½ cup (42.5g) sweetened shredded coconut, ½ cup (85g) raisins