Ooooo yum! This morning I made another “Chocolate Mylk” – carrot, romaine and spinach juice. It’s my new favorite – I’m hooked on it! Then I used the carrot pulp to make raw carrot cake muffins. They came out SO GOOD and super easy to make.
Raw Carrot Cake
1/2 cup walnuts
1/2 cup raisins
1 cup carrot pulp (2 large carrots)
1/4 cup shredded coconut
1tsp Udo’s oil
1Tbsp ground flax seed
Dashes of cinnamon and nutmeg to taste
Pulse walnuts and raisins in small food processor (add more raisins, dates or agave syrup if you want it sweeter.) Then add remaining ingredients and pulse again until “dough” starts to hold together a little bit. Shape into a square cake or put in silicone molds like I did. This made 4 small muffins (you may want to double the recipe.) I didn’t measure the ingredients for the cashew frosting, but it’s cashews, water, agave, coco oil and vanilla whipped up.
I had two little muffins this morning and I’m saving two for tomorrow’s breakfast. Super yum! Today’s workout was great too – a three mile morning run, athletic conditioning class and the “garage sale workout” day two. A very productive and happy day!