Raw Vegan Carrot Muffins

No brunch is complete without a little indulgence: unsweetened shredded coconut and carrots, medjool dates, and toasted pecans blend together in a delicate base enhanced with warming spices and speckled with plump golden raisins. A dollop of creamy cashew frosting adds to the charm of a celebratory morning. 

Carrot Muffins: 

  • 1 cup pecans 
  • 3 cups organic shredded carrots (buy packaged for convenience) 
  • 1 cup organic unsweetened shredded coconut
  • 2 1/2 teaspoons organic ground cinnamon
  • 1/4 teaspoon organic ground ginger
  • 1/4 teaspoon organic ground nutmeg
  • 1/4 teaspoon Celtic sea salt
  • 2 tablespoons water (if the carrots are dry) 
  • 1 cup medjool dates, pitted and coarsely chopped 
  • 1/4 cup unsweetened golden raisins 


  • 2 cups organic raw cashews, soaked in water overnight
  • 3 tablespoons organic unrefined coconut oil, melted
  • 1/2 cup fresh nut milk (see recipe) 
  • 3 tablespoons raw honey 
  • 1 tablespoon organic vanilla extract
  • 3 tablespoons fresh lemon juice 
  • 4 tablespoons orange juice 
  • 1/2 teaspoon Pink Himalayan or Celtic sea salt


  • Oven: preheated to 375 degrees 
  • Food processor 
  • Muffin tin and paper liners 



Place the cashews in a bowl and cover with filtered water.  Add a pinch of salt. Let the cashews soak, uncovered, overnight. If you forget this step, boil water and pour over the hard cashews. Let the nuts sit in the hot water for at least 1 hour. Rinse and drain. 


Preheat the oven to 375 degrees. Roast the whole pecans for 8-10 minutes, or until toasted. Set aside to cool, then chopped roughly (big pieces desired). 

Mix the shredded carrots, coconut, spices and salt in a food processor until smooth. If the mixture is dry (this depends on whether the shredded carrots were packaged with or without water) add 2 tablespoons water to further bind the ingredients. Transfer the mixture into a bowl. Fold in the pecan pieces, chopped dates, and golden raisins.

Line a 12-cup muffin pan. Spoon the mixture evenly into the liners and press down firmly. Refrigerate.

Place all the frosting ingredients in the food processor and blend continuously for several minutes until thick and smooth. Add additional liquid if necessary, still maintaining a thick texture. For a fluffier texture, use a handheld mixer (with two beaters). 

Spread the frosting across the top of the muffins, sprinkle on additional carrots, nuts, or coconut flakes, and let the treats sit in the refrigerator until ready to eat. 

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