Name: Carrot Raisin Muffins
Prep time: 30 min
Cook time: 30 min
Ingredients: 3 cup carrot (finely grated); 1/2 Cup coconut sugar; 1/2 Cup OG raisins; 1/2 Cup pineapple (crushed/drained of liquid); 1/2 Cup walnuts; raw (chopped); 1 Cup GF all purpose flour; 1/2 Cup almond flour (blanched); 3/4 Cup coconut sugar; 1 tsp baking soda; 1/2 tsp Himalayan sea salt (Himalayan); 1/2 Tbs cinnamon (ground); 1/2 tsp nutmeg (ground); 4 Tbs purified water; cold (cold - room temperature); 2 Tbs egg replacement powder (Bob's Red Mill); 1/4 Cup grapeseed or avocado oil; unrefined expeller pressed; 1 tsp pure vanilla (pure); 1/4 Cup apple sauce; CULTURED CASHEW FROSTING (SEE RECIPE)

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Carrot Raisin Muffins

Course: Cakes, Dessert

Prep Time: 30

Cook Time: 30

Servings: cupcakes

Add vanilla cashew frosting to turn these babies into delicious cupcakes!

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Equipment

Food Processor 8+ cups
dozen cupcake tin 1 dozen
spatula
large mixing bowl
jar or small bowl with a fork to mix egg replacement
can opener
cooking spray olive oil, canola

Ingredients

STEP 1 INGREDIENTS

3 cup carrot finely grated
1/2 Cup coconut sugar
1/2 Cup OG raisins
1/2 Cup pineapple crushed/drained of liquid
1/2 Cup walnuts; raw chopped

DRY INGREDIENTS

1 Cup GF all purpose flour
1/2 Cup almond flour blanched
3/4 Cup coconut sugar
1 tsp baking soda
1/2 tsp Himalayan sea salt Himalayan
1/2 Tbs cinnamon ground
1/2 tsp nutmeg ground

EGG REPLACEMENT

4 Tbs purified water; cold cold - room temperature
2 Tbs egg replacement powder Bob's Red Mill

WET INGREDIENTS

1/4 Cup grapeseed or avocado oil; unrefined expeller pressed
1 tsp pure vanilla pure
1/4 Cup apple sauce

CULTURED VANILLA CASHEW CREAM FROSTING

CULTURED CASHEW FROSTING SEE RECIPE

Instructions

PREHEAT & GREASE

Preheat oven to 350° and spray grease a dozen cupcake tins.

STEP 1 - GRATE & SWEETEN

Finely grate the carrots and place in a large mixing bowl.
Add in the coconut sugar from STEP 1 INGREDIENTS and mix well.
Hand mix pineapple, raisins and walnuts in.

STEP 2 - DRY INGREDIENTS

Add the dry ingredients to a food processor bowl with the S blade in tact, and pulse a few times to incorporate.

STEP 3 - MIX & INCORPORATE

Mix egg replacement and specified water in a jar, or mix in a small bowl with a fork.
Add the wet ingredeints to the food processor and pulse a few times to incorporate.
Using a spatula, empty the food processor contents into the large mixing bowl.

STEP 4 - POUR & BAKE

Pour the batter into the greased cupcake tins.
Bake for 30 minutes. Put a toothpick in the middle of a cupcake to test that it's done. Bake for another 5-10 minutes if needed.
Remove the cupcake tin and allow to cool on a wire rack for 20 minutes.
Using a clean spatula, loosen the cupcakes and remove them.
Once completely cooled you may add the frosting. Enjoy!!

Carrot Raisin Muffins