Raw Carrot Cake "Muffins" Recipe – a delicious recipe with carrots, dates, walnuts, ground cinnamon, ground ginger, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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
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.
496
kcal
Calories
38
g
Fat
36
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups grated carrots (from about 1 pound carrots), 2 cups chopped pitted Medjool dates, 2 cups walnuts, 2 teaspoons ground cinnamon, and more.
Yes, Raw Carrot Cake "Muffins" Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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