Cranberry Carrot Cake Muffins are raw, vegan and sugar free. Enjoy Carrot Cake with naturally sweetened carrots, dates and cranberries. Pepitas give them an extra punch of protein.
This is my Easter gift to you! Happy Easter, if you celebrate. If not, Happy Sunday!
Cranberry Carrot Cake Muffins
Unfortunately, I have very few good memories of Easter. My earliest memory is of waking up to hunt for eggs and finding the Easter Bunny (aka, my mom) left them still sitting in the fridge. Sadly, I was probably only about 2-3 at this age. After that, I remember not wanting to wake up early and getting up later to find that my brother gathered all the eggs without me.
My best memories are of Julian when he was at that magical age of discovery.
Now, he just wants Easter Eggs stuffed with money:))
Oh well. It’s another holiday with an excuse to eat chocolate or Cranberry Carrot Cake!
For this recipe, I used my trusty food processor. I swear, I’m married to this thing. I seriously do not know what I would without it. Like many of my recipes, everything went in and came out perfectly blended and ready for the muffin tin.
I used delicious and colorful Organic Rainbow Carrots. And I love the color and taste they add. It’s amazing how much sweeter the purple carrots are. They are so sweet, this little guy tried to swoop in and get one:) How lucky was I to get this shot?
Will you celebrate Easter?
“Learn how to see. Realize that everything connects to everything else.”– Leonardo da Vinci