26 December, 2020
Recipe for raw carrot cake “Muffins”
4 cups grated carrots (from about 1 kg 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
Line a baking sheet with paper towels. Place the grated carrots on a baking sheet and cover with another layer of paper towels. Cover with a second baking sheet. Place heavy objects such as books or a skillet in the pan. Let stand until most of the liquid has been removed from the carrots, about 20 minutes.
Meanwhile, combine the dates and nuts in a bowl of a food processor. Pulse until they dissolve into a smooth, sticky paste, about 1 minute 10 seconds, scraping off the sides as needed. Add cinnamon, ginger, nutmeg and salt and stir.
Remove the carrots from the pan and squeeze out excess moisture. Add to the bowl of a food processor. Add honey and beat until smooth, about 7 pulses. Add raisins and pulse until most of the raisins are combined and the mixture becomes a thick paste with about 7 beans. Remove mixture from food processor and divide into 12 muffin tins. Refrigerate and cool for at least an hour. Remove from molds and serve.