This recipe is such a great one for using left over carrot pulp and it is a great way to getting some veggies into the little ones! The frosting is also a great version as it only has dates as a natural sweetener!  Hope you enjoy x Sarah

INGREDIENTS

Muffin

  • 1 cup walnuts
  • 1 cup dates
  • 2 cups carrot pulp OR grated raw carrots, or blend carrots in a food processor
  • 3/4 cup raisins
  • 1 teaspoon of cinnamon
  • a pinch of  nutmeg
  • a pinch of sea salt

Frosting

  • 1 cup of cashews, soaked for at least 4 hours
  • 6 pitted dates, also soaked  for at least an hour
  • pinch of  sea salt
  • 1 teaspoon of lemon juice
  • 1/2 cup of water

    METHODS/STEPS

    Muffins…

    1. Process the dates and walnuts in a food processor until crumb like.
    2. Add carrots (these can be processed in a food processor or simply use 2 cups of carrot pulp – however try and remove as much of the moisture as you can by using a nut milk bag) cinnamon, and nutmeg. Process until dough like.
    3. Add raisins and pulse to combine.
    4. Place into muffin molds or a cake tin, and refrigerate for one hour.

    Frosting

    1. Place all ingredients in a high sped blender such as the Optimum 9400 and process until the mixture is smooth. Spread cream on cake or muffins and ENJOY! Yummo! x

    TheRawFoodMum_RawCarrottmuffin.jpg 

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