Raw Carrot Cake "Muffins" Recipe

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

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.

adapted from choosing raw

  • Yield:serves 12
  • Active time: 25 minutes
  • Total time:1 hour 45 minutes


  • 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.