The recipe was originally inspired by this article, but I found that the texture and flavors were way off. So I improvised and came out with this version, which I am posting below. I added in raisins for extra sweetness and decreased the original amount of sweetener, added shredded unsweetened coconut to mimic carrot cake, and added more pumpkin pie spices (the original called for just Chinese five spice powder which was too savory). These are best stored in the fridge for the week, but they also freeze well according to the original recipe (I wouldn't know as I have eaten them all by the end of the week!).
Do yourself a favor and make these stat- they are well worth the trip outside!!!
Ingredients:
3 eggs at room temperature
4 medium carrots, peeled
1.5 cups almond flour
1/2 tsp Chinese five spice powder (if you don't have this on hand you can increase some of the spices below)
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp sea salt
3/4 cup canned pumpkin
1/4 cup date syrup (or other sweetener if you aren't doing whole30) (the original recipe called for 1/2 cup but I think 1/4 is sweet enough)
2 tbsp. almond butter
1 tsp melted coconut oil
2 small boxes (around 4 tbsp.) of dark raisins
2 tbsp. shredded unsweetened coconut
Garnish with slivered almonds and toasted pumpkin seeds
Directions:
1. Preheat oven to 350 and line a muffin tin. I have found that foil liners sprayed with cooking spray work amazing for nonstick perfect muffins!
2. Sift together all dry ingredients (almond flour, five spice powder, nutmeg, allspice, cloves, cinnamon, baking soda, tartar, and salt) until mixed finely. Don't skip this step as almond flour tends to form clumps.
3. Grate the carrots (or use a food processor) until ground small, then strain in a thick layer of papertowels or cheesecloth.
4. In a separate bowl, combine pumpkin, eggs, date syrup, almond butter, and coconut oil until smooth. Combine the wet ingredients with the dry ingredients and mix well.
5. Add in carrots, raisins, and coconut and mix well.
6. Spoon the mixture into the muffin tins, you should have enough for all 12 filled to the top. Garnish with almonds and pumpkin seeds, making sure to press them lightly into the muffins so they bake in.
7. Bake for 30 minutes, turning the tray 180 degrees halfway through cooking.
8. Remove and let sit for 1-2 minutes, then place the muffins in their liners on a baking rack to cool.
