Raw Carrot Cake \

[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

Raw Carrot Cake "Muffins"

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"


  • 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


  1. 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.

  2. 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.

  3. 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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