This recipe appears in:Wake and Bake: Raw Carrot Cake "Muffins"
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.
adapted from choosing raw
- 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
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.
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.
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.