Raw Carrot Muffins
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
  • Carrot Muffins
  • 2 cups carrot pulp
  • 1 cup raw pecans plus 8
  • 1 cup pitted dates
  • ¾ cup raisins
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Cashew Cream
  • 1 cup cashew nuts soaked for 2 hours
  • 2 tablespoon coconut butter
  • 1½ tablespoon raw agave syrup
  • ½ tablespoon vanilla extract
  • ¼ cup plus 2 tablespoon water
  1. Carrot Muffins
  2. Process the dates and walnuts in a food processor until crumbly looking.
  3. Add carrot pulp and spices. Process till the mix has taken the form of a smooth “dough.”
  4. Add raisins and pulse to combine. Don't over process raisins.
  5. Press dough into cupcake cups. I used silicone ones. Refrigerate for at least an hour before icing.
  6. Cashew Cream Topping
  7. Place all ingredients in a high powered blender like the Vitamix and blend till smooth. You may have to stop blender and push ingredients down into blade Longer you blend the smoother your cream will be but don't over blend or cream will warm.
  8. Refrigerate the cream for an hour to firm up before using.
  9. Spoon on to the raw carrot muffins and top with a pecan.
Recipe by Healthy Food at http://ripe-life.com/raw-carrot-muffins/