08/27/2026
Delicious Carrot Cake Muffins (gluten free, dairy free, sugar free)
1/2 cup walnuts (optional)
1 cup raisins
2 cups boiling water for plumping the raisins
2-3 medium carrots, sliced
2 large eggs (or one duck egg)
1 apple
1/4 cup maple syrup
2 cups super fine almond flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp sea salt
1/2 - 1 cup unsweetened shredded coconut
Put the raisins in a small bowl, add the boiling water to cover them and let them stand for 10 minutes.
Cut apples and put them into a small pan with a little water, cover, and let them steam on the stovetop over medium heat for about 10 minutes. (you can substitute with a 1/2 cup of applesauce).
Cut the carrots and set them aside.
Strain the raisins, but keep the water. Put the raisins and cut carrots in a blender. (I love my Vitamix)
Strain the apples and keep the water. Put steamed apples in the blender.
Add about 2 Tbls. of the reserved liquid (raisin/apple water) to the blender. Blend until smooth. Set aside.
In a separate bowl add almond flour, baking soda, cinnamon and salt. Mix well. Add blended carrot/raisin/apple mixture to the almond flour mixture. Add your eggs (I use one duck egg because I’m allergic to chicken eggs), and stir well.
After mixing well, add all the shredded coconut.
My daughter doesn’t like nuts, so I add walnuts to 1/2 of the batch for her brother and I.
Bake at 350F for 35 minutes.
Thank you to Jessica Seinfeld for her brilliant Not Too Sweet book.
Save this recipe and let me know how you like them! Enjoy!
