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Raw Carrot Cake "Muffins"
[Photograph: Carrie Vasios]
These "muffins" aren't baked, but somehow carrots, walnuts, dates, raisins, and spices come together to form a morning treat that tastes shockingly like the real thing.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
adapted from choosing raw
About This Recipe
| Yield: | serves 12 |
| Active time: | 25 minutes |
| Total time: | 1 hour 45 minutes |
| Special equipment: | food processor, 12 cup muffin tin, 2 baking sheets, paper towels |
| This recipe appears in: | Wake and Bake: Raw Carrot Cake "Muffins" |
| Rated: |    |
Ingredients
- 4 cups grated carrots (from about 1 pound carrots)
- 2 cups chopped pitted Medjool dates
- 2 cups walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 teaspoons honey
- 1 1/2 cups raisins
Procedures
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1
Line a baking sheet with paper towels. Spread grated carrots across baking sheet and cover with another layer of paper towels. Top with a second baking sheet. Place heavy objects, such as books or a skillet, on top of baking sheet. Let stand until most of liquid has been pressed out of carrots, about 20 minutes.
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2
Meanwhile, In the bowl of a food processor, combine dates and walnuts. Pulse until they have broken down into a sticky, uniform paste, about 1 minute 10 seconds, scraping down sides as necessary. Add cinnamon, ginger, nutmeg, and salt and pulse to combine.
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3
Remove carrots from baking sheet and squeeze out any excess moisture. Add to bowl of food processor. Add honey and pulse until evenly combined, about 7 pulses. Add raisins and pulse until most raisins have been incorporated and mixture is a coarse textured paste, about 7 pulses. Scoop mixture out of food processor and divide among 12 muffin tins. Place in refrigerator and let chill at least one hour. Remove from tins and serve.
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