Zen Fusion Carrot Cake Muffins with Pecan Frosting + Raw Carrot Cake

Zen Fusion Carrot Cake Muffins are roaring with health benefits! The muffins are made with carrots, fresh apple puree, bananas, raisins, flax meal, pecans, and spices. Add some homemade Cinnamon Vanilla Pecan Frosting Infused with Coffee and you are in for a real treat. This recipe was created with tender love and care. If you only saw my notebook with scratch marks, arrows, circles and modifications galore to create a vegan, gluten-free, paleo, oil-free dessert with a raw option that tastes moist, decadent and won't stick to ones hips. I am very grateful for the inspiration to create this recipe, I hope you enjoy it too!

Zen Fusion Carrot Cake Muffins

• 2 cups Pecan Flour*
• 1.5 tsp xanthum gum (or guar gum)
• 1/2 tsp Salt
• 1 tbsp Cinnamon
• 1/8 tsp Ginger
• 1/4 tsp Nutmeg
• 1/4 tsp Cloves
• 1 tsp Baking Soda
• Opt: 1 tsp Greens Powder (or Protein Powder)
• 4 tbsp flax meal
• 1/2 cup Hot Water
• 1-2 bananas - pureed (3/4 cup puree)
• 1/2 Apple
• 1/4 cup Water
• 1/4 cup Agave Syrup*
• 2 tsp Vanilla
• 3 organic carrots - processed fine (2 cups)
• 1 cup Raisins

Directions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line muffin tin with cupcake liners.
3. Whisk dry ingredients together in a large bowl.
4. Whisk the flax meal and hot water together, set aside to congeal. 
5. Process 1-2 bananas in a food processor or mash to create a puree. Place in a small bowl.
6. Process 1/2 cored apple with 1/4 cup water in a food processor until mixed very well to create a fresh applesauce, pour in the bowl with the bananas. Add the balance of wet ingredients, including the flax meal mixture and mix well. Mix the wet into the dry.
7. Process 3 organic carrots to create 2 cups of finely processed carrots, fold into the wet mixture along with the raisins.
8. Take 1/3 heaping cup and pour into the muffin liner. Save the balance of the batter for the raw carrot cake, or pass on the raw carrot cake and make more muffins!
9. Bake for 50-60 minutes until a knife comes out clean.
10. Cool, frost, decorate and enjoy!!!

Tips:

1. Place the carrots in a food processor and pulse until fine.
2. Use your favorite sweetener: Maple Syrup, Brown Rice Syrup, Honey for Vegetarians
3. Omit the ginger if allergic.
4. Use a gluten-free flour or your favorite.

Raw Carrot Cake:

1. Line a dehydrator tray with parchment paper or lightly grease a plate that is safe to heat. Take the balance of the  Zen Fusion Carrot Cake Muffin batter from step 8 above and pour into a large heart shaped cookie cutter (or shape/mold of choice).
2. Dehydrate in a dehydrator at 103-105 degrees Fahrenheit overnight.
3. In the morning, carefully remove the cookie cutter and dehydrate for another 2-3 hours until the sides begin to lightly brown and firm. Once it reaches the desired consistency, remove, allow to cool, frost and decorate!

Vanilla Pecan Frosting Infused with Coffee

• 1 Cup Pecans
• 1/2 Cup Hot Coffee
• 1 tsp Vanilla
• 1 tsp Cinnamon
• Stevia Extract to taste

Directions:

1. Soak the pecans in hot coffee for 30 + minutes, until they soften.
2. Combine the ingredients in a high speed blender or food processor and blend.
3. Pulse, scrape down the sides, blend again, repeating as needed until smooth.
4. Place in fridge while cake is baking to firm.

Tips:

1. Skip the coffee and use hot water if you don't drink coffee.
2. Use Agave Syrup or sweetener of choice.

Top With:

• Handful of Raisins
• Sprinkle of coconut sugar
• Few Pecans

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 Bon Appétit!