Raw Carrot Cake "Muffins"
For $1.15 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. Watching your figure? This gluten free, dairy free, and primal recipe has 272 calories, 4g of protein, and 13g of fat per serving. Many people made this recipe, and 643 would say it hit the spot. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. It can be enjoyed any time, but it is especially good for Easter. If you have raisins, walnuts, kosher salt, and a few other ingredients on hand, you can make it.
Instructions
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.